👨‍🍳 作り方

1. 1

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.

2. 2

   Add chopped onions to the pot and sauté until softened and lightly browned. Add minced garlic and cook for another minute until fragrant.

3. 3

   Stir in the crushed tomatoes and tomato paste. Cook for 2-3 minutes, stirring constantly.

4. 4

   Return the lamb to the pot. Add cumin, coriander, turmeric, cinnamon stick, bay leaves, and cardamom pods. Season with salt and pepper.

   💡 プロのコツ: Toast spices briefly before adding for enhanced flavor.
5. 5

   Pour in the broth, ensuring the lamb is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until lamb is tender.

6. 6

   Stir in the rinsed rice, chopped cilantro, and parsley. Ensure the rice is evenly distributed and submerged in the liquid. Add more broth or water if needed.

   💡 プロのコツ: The liquid should be about 1.5 cm above the rice level.
7. 7

   Bring the mixture back to a simmer, then reduce heat to low, cover tightly, and cook for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.

8. 8

   Let the rice rest, covered, for 10 minutes off the heat before fluffing with a fork. Remove cinnamon stick, bay leaves, and cardamom pods.

9. 9

   Serve the lamb and rice hot, garnished with toasted slivered almonds and optional raisins.