👨‍🍳 조리법

1. 1

   Pat the lamb cubes dry with paper towels and season generously with salt and pepper.

   💡 전문가 팁: Drying the lamb helps it brown better.
2. 2

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

3. 3

   Reduce the heat to medium. Add the chopped onions to the pot and cook until softened and lightly browned, about 8-10 minutes.

4. 4

   Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.

5. 5

   Stir in the tomato paste, cumin, coriander, and cayenne pepper. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly.

6. 6

   In a separate bowl, whisk the peanut butter with about 1 cup of the broth until smooth. Pour this mixture into the pot along with the remaining broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.

   💡 전문가 팁: Ensuring the peanut butter is smooth prevents lumps in the stew.
7. 7

   Return the browned lamb to the pot. Bring the stew to a gentle simmer, then cover and reduce the heat to low. Cook for 1 hour, or until the lamb is tender.

8. 8

   Add the sweet potatoes and carrots to the pot. Stir to combine, cover, and continue to simmer for another 30 minutes, or until the vegetables are tender.

   💡 전문가 팁: Add more broth if the stew becomes too thick.
9. 9

   Season the stew with salt and freshly ground black pepper to taste. Adjust cayenne pepper if more heat is desired.

   💡 전문가 팁: Taste and adjust seasoning before serving.
10. 10

    Serve hot over cooked rice, garnished with fresh cilantro.