👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season lamb cubes with salt and pepper, then brown on all sides. Remove lamb and set aside.

   💡 プロのコツ: Ensure lamb is browned for better flavor development.
2. 2

   Add chopped onions to the pot and sauté until softened, about 8-10 minutes.

3. 3

   Add minced garlic and grated ginger, cook for another 2 minutes until fragrant.

4. 4

   Stir in curry powder, turmeric, and ground cloves. Cook for 1 minute, stirring constantly.

5. 5

   Add tomato paste and cook for another minute until it darkens slightly.

6. 6

   Return the browned lamb to the pot. Add the diced tomatoes (with their juice) and beef stock. Add bay leaves.

   💡 プロのコツ: Scrape the bottom of the pot to loosen any browned bits.
7. 7

   Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the lamb is tender.

8. 8

   Add carrots and baby potatoes to the pot. Stir well, cover, and continue to simmer for another 45-60 minutes, or until vegetables are tender.

9. 9

   Season with salt and pepper to taste. Remove bay leaves before serving.

   💡 プロのコツ: Adjust seasoning as needed.