Aromatic Azerbaijani Lamb Stew

Ingredients

• 1 kg (2.2 lbs) lamb meat, cut into chunks 1 kg (2.2 lbs) lamb meat, cut into chunks
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cinnamon stick 1 cinnamon stick
• 4 cups (950 ml) beef or lamb broth 4 cups (950 ml) beef or lamb broth
• 1 cup (240 ml) water 1 cup (240 ml) water
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh mint, for garnish Fresh mint, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground turmeric, paprika, and cinnamon stick. Cook for a minute to toast the spices and release their flavors.
4. 4.
   Pour in the beef or lamb broth and water. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Remove the cinnamon stick before serving.
7. 7.
   Garnish the stew with fresh cilantro and mint.
8. 8.
   Serve hot with warm bread or rice.

Treat your ingredients with care...

• Lamb meat — Choose bone-in cuts for added flavor and richness.
• Cumin — Toast the cumin seeds before grinding for a more intense aroma.
• Coriander — Use freshly ground coriander seeds for the best flavor.
• Turmeric — Be cautious when handling turmeric as it can stain surfaces and clothing.
• Fresh herbs — Add the cilantro and mint just before serving to preserve their vibrant flavors.

Tips & Tricks

• For a richer flavor, marinate the lamb meat with the spices overnight before cooking.
• If you prefer a thicker stew, you can add a tablespoon of flour to the sautéed onions and garlic before adding the meat.
• Adjust the spice levels according to your preference by adding more or less of the ground spices.
• Serve the stew with a dollop of yogurt on top for a creamy contrast.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the aromatic Azerbaijani lamb stew in deep bowls, allowing the fragrant steam to entice your senses. Accompany it with warm bread or fluffy rice to soak up the flavorful broth.

Presentation advice

Garnish the stew with a sprinkle of freshly chopped cilantro and mint leaves to add a pop of color. Serve it in rustic earthenware bowls to enhance the traditional appeal of the dish.