作法
- 厚重鍋中以中大火加熱食用油。加入綠豆蔻、肉桂棒與丁香，爆香 60 秒。
- 加入洋蔥片炒 12 分鐘至深度焦糖化—這是阿富汗燉菜的基底。
- 加入蒜末與薑末炒 90 秒。加入薑黃、辣椒、孜然、芫荽、豆蔻粉與肉桂粉，拌炒 90 秒。
- 加入羊肉塊，翻拌使其裹上香料糊，煎 6 分鐘上色。
- 加入番茄塊與番茄糊，續煮 4 分鐘讓番茄融入醬汁。
- 倒入水並加鹽。蓋上鍋蓋小火燉 60 分鐘—羊肉應軟嫩，醬汁收乾至能掛勺的稠度。撒上香菜裝飾。搭配饢餅與米飯享用。
Common questions
Can 阿富汗燉羊肉（Qorma） be made ahead?
阿富汗燉羊肉（Qorma） 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 阿富汗燉羊肉（Qorma） spicy?
阿富汗燉羊肉（Qorma） 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 阿富汗燉羊肉（Qorma） 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 阿富汗燉羊肉（Qorma） to make at home?
阿富汗燉羊肉（Qorma） is approachable for a home cook with basic stove skills — total time about 110 minutes, no special technique required.
Can 阿富汗燉羊肉（Qorma） 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
Qorma 是阿富汗的家常燉菜—喀布爾家家戶戶每週都會煮，配饢餅或米飯。這道菜源自波斯與蒙兀兒，阿富汗版本香料用得比印度咖哩少，但保留洋蔥與番茄濃厚的基底。每戶人家都有偏好的孜然與芫荽比例；這道菜可用任何羊肉部位變化。它也是冬日經典，慢燉的香氣能溫暖整個廚房。
