Aromatic Lamb Stew with Herbs and Spices

Ingredients

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 2 bay leaves 2 bay leaves
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 medium tomatoes, diced 2 medium tomatoes, diced
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the ground cumin, coriander, turmeric, saffron threads, and bay leaves to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the browned lamb to the pot and pour in the beef or vegetable broth. Stir in the tomato paste and diced tomatoes.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Just before serving, stir in the fresh lemon juice and season with salt and pepper to taste.
7. 7.
   Garnish with fresh cilantro or parsley and serve hot with rice or bread.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the stew.
• Lamb — For the most tender results, choose lamb shoulder or leg meat and trim off any excess fat before cubing it.

Tips & Tricks

• For a richer flavor, marinate the lamb cubes in a mixture of yogurt, lemon juice, and spices for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the pot during the last 30 minutes of cooking.
• Serve Dzhash with a dollop of plain yogurt on top to balance the flavors and add a creamy element.

Serving advice

Dzhash is best served hot, accompanied by steamed rice or warm bread. The stew can be the centerpiece of a meal or served as part of a larger spread of Azerbaijani dishes. Garnish each serving with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

Present Dzhash in a deep serving dish or individual bowls to showcase the vibrant colors of the stew. Sprinkle some additional saffron threads on top for an elegant touch. Serve with a side of rice or bread and garnish with a sprig of fresh herbs.