👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb pieces on all sides. Remove lamb and set aside.

2. 2

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.

3. 3

   Stir in diced tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until the tomatoes break down.

4. 4

   Return the browned lamb to the pot. Add cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Stir to coat the lamb and vegetables.

   💡 プロのコツ: Toast spices briefly for enhanced flavor.
5. 5

   Pour in the vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 1 hour, or until the lamb is tender.

6. 6

   Add carrots, potatoes, and sweet potatoes to the pot. Cover and continue to simmer for another 20-30 minutes, or until the root vegetables are tender.

7. 7

   Add the cabbage wedges to the pot. Stir in the peanut butter until well combined. Cover and cook for a final 10-15 minutes, until the cabbage is tender but not mushy.

8. 8

   Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.

   💡 プロのコツ: Serve hot with rice or couscous.