👨‍🍳 作り方

1. 1

   Heat ghee or olive oil in a large pot over medium-high heat. Add the lamb and cook until evenly browned. Season with allspice, cinnamon, cloves, nutmeg, and cardamom. Mix well.

2. 2

   Layer the sliced onions over the lamb. Top with layers of potato, eggplant, zucchini, and tomatoes. Repeat the vegetable layers until all are used, ending with tomatoes on top. Place the chile pepper (if using) in the center of the tomatoes.

   💡 プロのコツ: Do not stir the layers.
3. 3

   Season the layers with salt. Dilute the tomato paste in water and pour it over the vegetables. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until vegetables are tender.

4. 4

   In a mortar and pestle, crush together the garlic, a pinch of salt, and the dried mint. Mix with 2 tablespoons of liquid from the pot, and drop by spoonfuls over the vegetables in the pot. Simmer for 5 minutes more.

5. 5

   To serve, gently tip the pot and let the stew slide out into a wide serving dish, maintaining the layers. Serve hot with steamed rice or bulgur.

   💡 プロのコツ: Some variations suggest serving with a dollop of yogurt.