👨‍🍳 作り方

1. 1

   Cut the lamb or beef into bite-sized pieces. If using bone-in meat, keep the bones for extra flavor.

   💡 プロのコツ: Using bone-in meat will enrich the broth.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the meat and brown it on all sides, about 8-10 minutes.

3. 3

   Add the diced onions to the pot and sauté until translucent, about 5 minutes.

4. 4

   Stir in the diced carrots, tomatoes, and sliced green bell pepper. Cook for another 5 minutes until the vegetables begin to soften.

5. 5

   Add the minced garlic, ground coriander, ground cumin, salt, and black pepper. Stir well to combine.

   💡 プロのコツ: Toast the spices briefly to release their aroma.
6. 6

   Pour in the water and bring the mixture to a boil. Skim off any foam or impurities that rise to the surface.

   💡 プロのコツ: Skimming ensures a clear and clean broth.
7. 7

   Reduce the heat to low, cover the pot, and let the soup simmer for 40 minutes.

8. 8

   Add the cubed potatoes and continue to simmer for another 30 minutes, or until the potatoes are tender and the meat is fully cooked.

9. 9

   Stir in the chopped fresh dill and parsley. Simmer for an additional 5 minutes to allow the flavors to meld.

10. 10

    Taste and adjust seasoning with salt and pepper if needed. Serve hot.

    💡 プロのコツ: Garnish with extra fresh herbs before serving.