👨‍🍳 作り方

1. 1

   If using dried chickpeas, cook them until tender according to package directions. Drain and set aside. If using canned, drain and rinse.

   💡 プロのコツ: Soaking dried chickpeas overnight significantly reduces cooking time.
2. 2

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb chunks on all sides. Remove lamb and set aside.

3. 3

   Add chopped onions to the pot and sauté until softened and lightly browned. Add minced garlic and cook for another minute until fragrant.

4. 4

   Add cumin seeds and coriander seeds to the pot and toast for about 30 seconds until fragrant. Stir in turmeric and paprika.

5. 5

   Return the lamb to the pot. Add crushed tomatoes, bay leaf, and enough water or lamb broth to cover the meat.

   💡 プロのコツ: Using lamb broth will enhance the lamb flavor.
6. 6

   Bring the liquid to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the lamb is very tender.

   💡 プロのコツ: Check liquid levels periodically and add more if needed.
7. 7

   Add the cooked chickpeas to the pot. Season with salt and black pepper to taste. Continue to simmer, uncovered, for another 15-20 minutes to allow flavors to meld and the sauce to thicken slightly.

8. 8

   Remove the bay leaf before serving. Garnish generously with fresh chopped cilantro or parsley.

   💡 プロのコツ: Serve hot with traditional Turkmen flatbread (chorek) or rice.