👨‍🍳 作り方

1. 1

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

2. 2

   Add chopped onions to the same pot and sauté until softened and golden brown.

3. 3

   Add minced garlic and grated ginger, sauté for another minute until fragrant.

4. 4

   Stir in the crushed tomatoes, turmeric, coriander, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.

5. 5

   Return the lamb to the pot. Add cinnamon sticks, cardamom pods, cloves, and dried limes. Pour in the water or lamb broth, ensuring the lamb is mostly submerged.

   💡 プロのコツ: If using water, you may need to add a lamb bouillon cube for extra flavor.
6. 6

   Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the lamb is tender.

7. 7

   Drain the soaked basmati rice. Add the drained rice to the pot with the lamb and sauce. Stir gently to combine.

   💡 プロのコツ: Ensure the liquid level is about 1-1.5 cm above the rice.
8. 8

   Bring the mixture back to a boil, then reduce heat to the lowest setting, cover tightly, and cook for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

   💡 プロのコツ: Avoid lifting the lid during this time to allow the rice to steam properly.
9. 9

   Once cooked, let the pilaf rest, covered, for 10 minutes off the heat.

10. 10

    Fluff the rice gently with a fork. Garnish with fried almonds, drained raisins, and fresh coriander before serving.

    💡 プロのコツ: You can also add a pinch of saffron soaked in warm water for extra aroma and color.