👨‍🍳 作り方

1. 1

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

   💡 プロのコツ: Browning the lamb in batches ensures a better sear.
2. 2

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

   ⏱️ 10 minutes
3. 3

   Stir in the cumin, coriander, turmeric, cinnamon stick, cardamom pods, and black peppercorns. Cook for 1 minute until fragrant.

   ⏱️ 1 minute
4. 4

   Add the diced tomatoes (with their juices) and the dried lime to the pot. Stir well to combine.

   💡 プロのコツ: Prick the dried lime a few times with a fork to release more flavor.
5. 5

   Return the browned lamb to the pot. Pour in the lamb or beef broth. Season with salt to taste. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1 hour.

   ⏱️ 1 hour
6. 6

   Stir in the rinsed red lentils. Cover and continue to simmer for another 1 hour, or until the lamb is very tender and the lentils have broken down to thicken the stew.

   ⏱️ 1 hour

   💡 プロのコツ: If the stew becomes too thick, add a little more broth or water.
7. 7

   Remove the cinnamon stick, cardamom pods, and dried lime before serving. Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro.

   💡 プロのコツ: Serve hot with Yemeni bread or rice.