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
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
- 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.
- 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.
- 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.
- 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.
- Spice it up: Sprinkle in ground cinnamon and allspice. Cook for a few minutes to release their aromas into the mixture.
- 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.
- Add apricots and chestnuts: Incorporate the dried apricots and cooked chestnuts, stirring gently. Adjust seasoning with additional salt and pepper as needed.
- 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.
- 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
