👨‍🍳 作り方

1. 1

   Heat olive oil in a large, heavy-bottomed 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 can help ensure a good sear.
2. 2

   Add the sliced onion to the pot and sauté until softened and lightly golden, 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, paprika, and cayenne pepper. Cook for 30 seconds until fragrant.

   ⏱️ 30 seconds
4. 4

   Add the diced tomatoes (with their juices) and tomato paste to the pot. Stir well to combine with the spices and onions.

   💡 プロのコツ: Scraping the bottom of the pot can help incorporate any browned bits.
5. 5

   Return the browned lamb to the pot. Pour in the water or broth. Season with salt and black pepper to taste. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the lamb is becoming tender.

   ⏱️ 1 hour
6. 6

   Add the prepared okra to the stew. Stir gently to combine. Cover and continue to simmer for another 30 minutes, or until the okra is tender and the lamb is fully cooked.

   ⏱️ 30 minutes

   💡 プロのコツ: Avoid over-stirring the okra to prevent it from becoming too mushy.
7. 7

   Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.

   💡 プロのコツ: This stew is delicious served with basmati rice or Yemeni flatbread.