👨‍🍳 作り方

1. 1

   Season the diced lamb generously with salt and freshly ground black pepper. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Brown the lamb in batches, then set aside.

2. 2

   Add the sliced red onions to the same pan with a little more oil if needed. Cook until softened, about 5-7 minutes. Add the chopped garlic, grated ginger, chopped red chili, Ras el Hanout, ground cinnamon, and ground turmeric. Stir and cook for 1 minute until fragrant.

3. 3

   Return the lamb to the pan. Add the chicken stock, chopped tomatoes, bay leaves, cinnamon sticks, tamari, and maple syrup. Stir well, bring to a simmer, then reduce the heat to low, cover, and cook for 2 hours.

4. 4

   Add the pitted prunes and chopped coriander stems to the pot. Stir, and add more stock or water if the mixture seems too dry. Cover and continue to simmer for another 30 minutes, or until the lamb is very tender and the sauce has thickened.

5. 5

   Stir in the lime juice. Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaves and cinnamon sticks before serving.

6. 6

   Serve hot, garnished with fresh coriander leaves. It pairs well with couscous, rice, or crusty bread.

   💡 プロのコツ: For a richer flavor, you can marinate the lamb with spices the day before.