👨‍🍳 作り方

1. 1

   Heat olive oil in a tagine or heavy-bottomed pot over medium-high heat. Brown the lamb cubes on all sides.

2. 2

   Remove lamb and set aside. Add chopped onions to the pot and sauté until softened, about 5-7 minutes.

3. 3

   Add minced garlic and grated ginger, cooking for another minute until fragrant.

4. 4

   Return the lamb to the pot. Add cinnamon sticks, turmeric, salt, and pepper. Pour in the water and bring to a simmer.

   💡 プロのコツ: Ensure lamb is mostly submerged in liquid.
5. 5

   Cover the pot and reduce heat to low. Simmer gently for 1.5 to 2 hours, or until the lamb is very tender.

   💡 プロのコツ: Stir occasionally and add more water if the stew becomes too dry.
6. 6

   In the last 30 minutes of cooking, stir in the honey, raisins, and saffron water.

7. 7

   Just before serving, stir in the slivered almonds. Adjust seasoning if needed.

   💡 プロのコツ: Toast almonds separately for extra crunch if desired.