👨‍🍳 作り方

1. 1

   If using dried chickpeas, ensure they are soaked overnight and cooked until tender. Set aside.

   💡 プロのコツ: Soaking overnight reduces cooking time and improves digestibility.
2. 2

   In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.

   💡 プロのコツ: Browning develops flavor and color.
3. 3

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

4. 4

   Stir in minced garlic, ground coriander, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.

5. 5

   Add the crushed tomatoes and tomato paste. Stir well and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.

6. 6

   Return the browned lamb to the pot. Add the sliced carrots, chopped celery, cinnamon stick, and bay leaf.

   💡 プロのコツ: The cinnamon stick adds a subtle warmth and sweetness.
7. 7

   Pour in the broth or water, ensuring the lamb is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is very tender.

   💡 プロのコツ: Low and slow cooking is key for tender lamb.
8. 8

   Add the cooked chickpeas to the stew during the last 20 minutes of cooking.

9. 9

   Remove the cinnamon stick and bay leaf before serving. Adjust seasoning if necessary.

   💡 プロのコツ: Taste and adjust salt and pepper as needed.
10. 10

    Serve hot, garnished with fresh cilantro or parsley. This stew is excellent with crusty bread or couscous.

    💡 プロのコツ: The sauce is perfect for soaking up with bread.