做法
- 厚锅中烧热油。下绿豆蔻、肉桂段和丁香;煸60秒。
- 下洋葱片;炒12分钟至深度焦糖化——这是阿富汗炖菜的灵魂基础。
- 下蒜和姜;炒90秒。加入姜黄粉、辣椒粉、孜然、香菜籽粉、豆蔻粉和肉桂粉。翻炒90秒。
- 下羊肉块;翻拌使其均匀裹上香料糊。煸6分钟。
- 加入番茄瓣和番茄膏;炒4分钟——番茄应融入汤汁。
- 倒入水;加盐。盖盖小火慢炖60分钟——羊肉应酥烂,汤汁收浓至挂勺。撒香菜装饰。配馕和米饭享用。
Common questions
Can 阿富汗炖羊肉 be made ahead?
阿富汗炖羊肉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 阿富汗炖羊肉 spicy?
阿富汗炖羊肉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 阿富汗炖羊肉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 阿富汗炖羊肉 to make at home?
阿富汗炖羊肉 is approachable for a home cook with basic stove skills — total time about 110 minutes, no special technique required.
Can 阿富汗炖羊肉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
炖羊肉(qorma)是阿富汗家庭炖菜——喀布尔家家每周都做,配馕或米饭。这道菜源自波斯-莫卧儿传承;阿富汗版香料用量比印度咖喱少,但保留浓郁的洋葱-番茄基底。每个阿富汗家庭对孜然与香菜籽的比例都有自己的偏好;这道菜适用任何部位的羊肉。这道菜也是冬日最爱;慢炖让厨房充满暖意。
