Azerbaijani-Style Lamb with Apricots and Chestnuts Recipe

Introduction

This Azerbaijani-style lamb dish combines tender braising lamb with the sweet warmth of apricots and chestnuts, balanced by fragrant spices. It’s a comforting, flavorful meal perfect for slow cooking and impresses with its complex yet approachable flavors.

Ingredients

• Pinch of saffron
• 2 tbsp sunflower or groundnut oil
• 800g braising lamb (such as shoulder), trimmed of excess fat
• 2 large onions, roughly chopped
• 4 plum tomatoes, roughly chopped
• 2 garlic cloves, chopped
• ½ tsp ground cinnamon
• ½ tsp allspice
• 250ml lamb or chicken stock
• 100g dried apricots
• 125g cooked chestnuts (canned or vacuum-packed)
• ½ lemon, juiced
• ½ tsp sumac
• 15g coriander, leaves picked and roughly chopped

Instructions

1. Step 1: Place the saffron in a heatproof cup and pour over 75ml boiling water. Leave to infuse for 30 minutes until the water turns a deep yellow color.
2. Step 2: Heat the oil in a heavy-bottomed saucepan. Brown the lamb pieces all over in batches, transferring them with a slotted spoon to a bowl as they are done.
3. Step 3: In the same pan, fry the onions in the leftover fat over medium-low heat for 10-12 minutes until they are golden and soft.
4. Step 4: Add the chopped tomatoes and garlic to the onions, cooking until the tomatoes soften.
5. Step 5: Stir in the ground cinnamon and allspice, cooking for a few more minutes before returning the browned lamb to the pan. Season with salt and pepper.
6. Step 6: Pour in the stock and the saffron-infused water. Bring the mixture to just under a boil.
7. Step 7: Add the dried apricots and cooked chestnuts along with a little more seasoning. Reduce the heat to low, cover, and simmer gently for 1 to 1 hour 15 minutes until the lamb is tender.
8. Step 8: To serve immediately, stir in the lemon juice, sumac, and chopped coriander. Adjust seasoning to taste and serve hot.
9. Step 9: If freezing, let the cooked lamb cool completely, then transfer to an airtight container and freeze for up to three months. Defrost overnight in the fridge before reheating gently. Add the lemon juice, sumac, and coriander just before serving.

Tips & Variations

• Use natural or vacuum-packed chestnuts for the best texture and flavor.
• Try substituting fresh apricots when in season for a juicier sweetness.
• Serve with fluffy rice or crusty bread to soak up the rich sauce.
• Add a pinch of chili flakes for a subtle heat variation.

Storage

Store the cooled lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the meat tender. For longer storage, freeze the lamb after cooking but before adding fresh herbs and lemon juice. It will keep well for up to three months. Defrost overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for this recipe?

Yes, other braising cuts like lamb shank or neck will work well as they become tender during slow cooking.

Is there a substitute for sumac if I can’t find it?

If sumac is unavailable, a squeeze of extra lemon juice or a small amount of vinegar can add similar tanginess to the dish.

Azerbaijani-Style Lamb with Apricots and Chestnuts Recipe

---

★★★★★

4.9 from 105 reviews

• Author: Cleo
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

Aromatic Azerbaijani-style lamb slow-cooked with sweet apricots, tender chestnuts, and a fragrant blend of spices including saffron, cinnamon, allspice, and sumac, finished with fresh lemon juice and coriander for a perfectly balanced, hearty dish.

---

Ingredients

Scale 1x2x3x

Lamb and Marinade

• pinch of saffron
• 2 tbsp sunflower or groundnut oil
• 800g braising lamb (such as shoulder), trimmed of excess fat

Vegetables and Aromatics

• 2 large onions, roughly chopped
• 4 plum tomatoes, roughly chopped
• 2 garlic cloves, chopped

Spices and Flavorings

• ½ tsp ground cinnamon
• ½ tsp allspice
• 250ml lamb or chicken stock
• 100g dried apricots
• 125g cooked chestnuts (canned or vacuum-packed)
• ½ lemon, juiced
• ½ tsp sumac
• 15g coriander, leaves picked and roughly chopped

---

Instructions

1. Infuse the saffron: Place the pinch of saffron in a heatproof cup and pour over 75ml of boiling water. Leave it to steep for 30 minutes until the water turns a deep yellow color, extracting the rich saffron flavor.
2. Brown the lamb: Heat sunflower or groundnut oil in a heavy-bottomed saucepan over medium-high heat. Brown the lamb pieces in batches, ensuring all sides are well-seared to develop flavor. Transfer the browned lamb to a bowl using a slotted spoon as you continue browning the rest.
3. Sauté onions: In the same pan with residual fat, reduce heat to medium-low and fry the roughly chopped onions for 10-12 minutes until golden and soft, building an aromatic base for the dish.
4. Add tomatoes and garlic: Stir in the chopped tomatoes and garlic cloves, cooking until the tomatoes soften and break down, enriching the sauce with depth.
5. Spice it up: Sprinkle in ground cinnamon and allspice. Cook for a few minutes to release their aromas into the mixture.
6. Combine lamb and liquids: Return the browned lamb to the pan. Season with salt and pepper. Pour in 250ml lamb or chicken stock along with the saffron-infused water. Bring the mixture just below boiling point.
7. Add apricots and chestnuts: Incorporate the dried apricots and cooked chestnuts, stirring gently. Adjust seasoning with additional salt and pepper as needed.
8. Simmer the stew: Reduce heat to very low, cover the pan, and let it simmer gently for 1 to 1 hour 15 minutes, or until lamb is tender and flavors meld perfectly. If not serving immediately, cool completely before freezing in a suitable airtight container for up to three months.
9. Finish before serving: If serving immediately, stir in fresh lemon juice, sumac, and chopped coriander to brighten the rich stew. If reheating from frozen, defrost overnight in the fridge, then warm gently in a saucepan. Add lemon juice, sumac, and coriander once hot, season to taste, and serve.

Notes

• If freezing after cooking, allow stew to cool completely before transferring to freezer-safe containers.
• Use braising lamb shoulder for best tenderness and flavor during slow cooking.
• Canned or vacuum-packed cooked chestnuts are convenient; alternatively, roast fresh chestnuts and peel before adding.
• Sumac adds a tangy citrus flavor; if unavailable, a light sprinkle of lemon zest can be used as a substitute.
• Adjust the consistency by adding more stock or simmering longer if needed to thicken the sauce.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Azerbaijani

Keywords: Azerbaijani lamb stew, lamb with apricots, chestnut lamb recipe, slow cooked lamb, Azerbaijani cuisine, saffron lamb, braised lamb shoulder