👨‍🍳 作り方

1. 1

   Preheat oven to 150°C (300°F).

   💡 プロのコツ: Low and slow cooking is key for tender lamb.
2. 2

   Heat olive oil in a large Dutch oven or tagine pot over medium-high heat. Brown the lamb cubes in batches, then set aside.

3. 3

   Add chopped onions to the pot and cook until softened, about 8-10 minutes.

4. 4

   Stir in minced garlic and grated ginger, and cook for 1 minute until fragrant.

5. 5

   Add cumin, coriander, turmeric, and cinnamon stick. Stir to coat the onions and cook for another minute.

6. 6

   Return the lamb to the pot. Pour in the broth, add honey, salt, and pepper. Bring to a simmer.

   💡 プロのコツ: Ensure lamb is mostly submerged in liquid.
7. 7

   Cover the pot tightly and transfer to the preheated oven. Cook for 2 hours.

8. 8

   Add the halved dried apricots to the pot. Stir gently, cover, and continue to cook for another 30 minutes, or until the lamb is very tender and the apricots are plump.

9. 9

   Remove the cinnamon stick. Taste and adjust seasoning if necessary.

   💡 プロのコツ: If the sauce is too thin, you can simmer it uncovered for a few minutes to reduce.
10. 10

    Serve hot, garnished with fresh cilantro and toasted slivered almonds. Traditionally served with couscous or crusty bread.