👨‍🍳 作り方

1. 1

   Pat the lamb cubes dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a tagine pot or a large, heavy-bottomed pot over medium-high heat. Brown the lamb in batches until deeply golden on all sides, about 3-4 minutes per batch. Remove the lamb and set aside.

   ⏱️ 10-12 minutes
2. 2

   Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

   ⏱️ 6-8 minutes
3. 3

   Stir in the ground cumin, coriander, and turmeric. Cook for 30 seconds, stirring constantly, until the spices are fragrant. Return the browned lamb to the pot. Add the diced tomatoes (with their juice), the cinnamon stick, and the steeped saffron with its liquid. Pour in the broth. Bring the mixture to a simmer.

   ⏱️ 5 minutes
4. 4

   Cover the tagine or pot tightly. Reduce the heat to low and simmer gently for 1 hour and 15 minutes, or until the lamb is beginning to become tender. Stir occasionally, ensuring nothing sticks to the bottom.

   ⏱️ 1 hour 15 minutes
5. 5

   Add the prepared mixed vegetables to the pot. Ensure they are mostly submerged in the liquid. If the liquid level is too low, add a little more broth or water. Stir in half of the chopped cilantro.

   ⏱️ 5 minutes
6. 6

   Cover again and continue to simmer for another 45-60 minutes, or until the vegetables are tender and the lamb is fork-tender and falling apart. Taste and adjust seasoning with salt and pepper as needed.

   ⏱️ 45-60 minutes
7. 7

   Remove the cinnamon stick before serving. Garnish with the remaining fresh cilantro. Serve hot, traditionally with couscous or crusty bread.

   ⏱️ 2 minutes