👨‍🍳 作り方

1. 1

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.

2. 2

   Add the chopped onions to the same pot and sauté until softened and lightly browned, about 8-10 minutes.

3. 3

   Add the minced garlic and half of the chopped coriander. Cook for another minute until fragrant.

4. 4

   Stir in the ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for 30 seconds until fragrant.

5. 5

   Return the browned lamb to the pot. Add the crushed tomatoes and water or lamb broth. Season with salt and black pepper.

6. 6

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

7. 7

   Add the prepared okra to the stew. Stir gently, cover, and continue to simmer for another 20-30 minutes, or until the okra is tender and the sauce has thickened.

8. 8

   Stir in the remaining chopped coriander just before serving. Adjust seasoning if necessary.