👨‍🍳 作り方

1. 1

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

2. 2

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add diced carrots and bell pepper, cooking for another 5 minutes.

3. 3

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

4. 4

   Return the lamb to the pot. Add diced tomatoes and beef or lamb broth. Bring to a simmer, then reduce heat, cover, and cook for at least 1 hour, or until lamb is tender.

   💡 プロのコツ: The longer the simmer, the more tender the lamb will be.
5. 5

   Add the cooked chickpeas to the stew and simmer for another 15 minutes.

6. 6

   Meanwhile, cook the lagman noodles according to package directions. Drain well.

   💡 プロのコツ: If using fresh noodles, they cook very quickly.
7. 7

   Season the stew with salt and pepper to taste. To serve, place a portion of cooked noodles in each bowl and ladle the lamb and chickpea stew over the top. Garnish with fresh cilantro or parsley.

   💡 プロのコツ: Adjust seasoning before serving.