👨‍🍳 作り方

1. 1

   Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Season the lamb chunks with salt and pepper and sear them in batches until browned on all sides. Remove the lamb and set aside.

   💡 プロのコツ: Searing the lamb locks in juices and creates a flavorful fond.
2. 2

   In the same pot, add the onions and garlic. Cook until the onions are translucent, about 3-4 minutes. Stir in the carrots and cook for another 2 minutes.

3. 3

   Add the tomato paste, paprika, and dried thyme, cooking for a minute until fragrant. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

4. 4

   Return the lamb to the pot and add the potatoes. Pour in the stock and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the lamb is tender.

5. 5

   Adjust seasoning with salt and pepper, and remove the bay leaf before serving. Garnish with fresh parsley and serve hot.

   💡 プロのコツ: Taste and adjust seasoning before serving.