👨‍🍳 作り方

1. 1

   Heat the oil or lamb fat in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meat cubes on all sides in batches, then remove and set aside.

   💡 プロのコツ: Browning the meat in batches ensures a good sear and prevents overcrowding the pot, which can lead to steaming instead of browning.
2. 2

   Add the chopped onions to the pot and sauté until softened and lightly golden, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 プロのコツ: Low and slow cooking of onions will develop their sweetness.
3. 3

   Stir in the tomato paste, ground coriander, cumin, turmeric, and black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

   💡 プロのコツ: Toasting the spices and tomato paste briefly enhances their flavor.
4. 4

   Return the browned meat to the pot. Add the cooked chickpeas and pour in the water or broth. Season with salt.

   💡 プロのコツ: Ensure there is enough liquid to cover the meat and chickpeas; add more if needed.
5. 5

   Bring the stew to a boil, then reduce the heat to low, cover, and simmer gently for at least 1 hour and 15 minutes, or until the meat is very tender. Stir occasionally.

   💡 プロのコツ: Simmering on low heat allows the flavors to meld and the meat to become tender without drying out.
6. 6

   Taste and adjust seasoning with salt and pepper as needed. If the stew is too thin, you can simmer it uncovered for the last 10-15 minutes to thicken.

   💡 プロのコツ: Adjusting seasoning at the end is crucial for balancing the flavors.
7. 7

   Serve hot, garnished with fresh chopped cilantro and dill. Chigit Bash is traditionally served with Turkmen bread (Chorek) or rice.

   💡 プロのコツ: The fresh herbs add a burst of freshness that complements the rich stew.