👨‍🍳 作り方

1. 1

   Heat olive 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.

   💡 プロのコツ: Don't overcrowd the pot, as this will steam the meat instead of browning it.
2. 2

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

3. 3

   Return the lamb to the pot. Add the chicken broth, cinnamon sticks, cardamom pods, cloves, turmeric, cumin, allspice, salt, and pepper. Stir to combine.

   💡 プロのコツ: Ensure the lamb is mostly submerged in the liquid. Add more broth or water if needed.
4. 4

   Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the lamb is tender.

5. 5

   Stir in the halved dried apricots. Cover and continue to simmer for another 30 minutes, or until the apricots are plump and the sauce has thickened.

6. 6

   Remove the cinnamon sticks, cardamom pods, and cloves before serving. Taste and adjust seasoning if necessary.

   💡 プロのコツ: You can also remove the spices by straining the sauce, but it's generally not necessary if they are whole.
7. 7

   Serve hot, garnished with fresh chopped cilantro and toasted slivered almonds. Khalta is traditionally served with rice or flatbread.

   💡 プロのコツ: The stew can be made a day in advance; the flavors often meld and improve overnight.