👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot over medium heat. Add chopped onions and sauté until golden brown, about 3-4 minutes.

   💡 プロのコツ: Ensure onions are evenly browned for better flavor.
2. 2

   Add minced garlic, lamb pieces, ground cinnamon, cumin, coriander, black pepper, cardamom, and turmeric. Cook, stirring occasionally, for 4-5 minutes until the lamb is lightly browned and fragrant.

   ⏱️ 5 minutes
3. 3

   Stir in the ground tomatoes and tomato paste. Cook for another 10 minutes, allowing the flavors to meld.

   ⏱️ 10 minutes
4. 4

   Add water, MAGGI Chicken Stock cubes, dried lemons, and salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the lamb is almost tender.

   ⏱️ 1 hour
5. 5

   Add the cubed carrots, potato, zucchini, and green bell pepper to the pot. Cover and continue to simmer for another 10-15 minutes, or until the vegetables are tender but not mushy.

   ⏱️ 15 minutes
6. 6

   While the stew is simmering, prepare the gursan bread by tearing it into bite-sized pieces. If using dried bread, you may need to slightly rehydrate it with a little warm water.

   💡 プロのコツ: Ensure the bread pieces are not too small, as they will absorb a lot of liquid.
7. 7

   To assemble, place a layer of gursan bread pieces in a deep serving bowl. Ladle some of the lamb and vegetable stew, including plenty of broth, over the bread. Repeat the layering process until the bowl is full, ensuring the bread is well-soaked.

   💡 プロのコツ: The bread should be completely submerged in the broth.
8. 8

   Top the final layer of bread with the remaining lamb and vegetables. Garnish with fried onions and fresh coriander.

   💡 プロのコツ: Serve immediately while hot.