👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches until golden brown on all sides. Remove lamb and set aside.

   ⏱️ 10-15 minutes
2. 2

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

   ⏱️ 10 minutes
3. 3

   Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the diced tomatoes, coriander powder, cumin powder, turmeric powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until tomatoes begin to break down.

   ⏱️ 5 minutes
5. 5

   Return the browned lamb to the pot. Add the cardamom pods, cinnamon stick, and bay leaf. Pour in the water, ensuring the lamb is mostly submerged. Bring to a boil.

   💡 プロのコツ: Adjust water level if needed to cover lamb
6. 6

   Reduce heat to low, cover the pot tightly, and simmer for at least 2 hours, or until the lamb is very tender and falling apart. Stir occasionally and add more water if the stew becomes too dry.

   ⏱️ 2 hours

   💡 プロのコツ: Low and slow cooking is key for tender lamb
7. 7

   Once the lamb is tender, remove the lid and simmer for another 15-20 minutes to allow the sauce to thicken slightly.

   ⏱️ 20 minutes
8. 8

   Remove the cardamom pods, cinnamon stick, and bay leaf before serving. Garnish with fresh chopped coriander and parsley.

   💡 プロのコツ: Discard whole spices before serving