Entree: Azerbaijan – Azeri Northwest – Küftə bozbaş (Bozbash meatball stew)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) ground lamb
- 1/2 cup (100 g) short-grain rice, rinsed
- 1 small onion, finely grated (about 3 oz / 85 g)
- 1 large egg (approx. 50 g)
- 1 tsp (5 g) salt, plus more for broth
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried coriander (or ground coriander)
- 6 cups (1.4 L) beef or lamb stock, or water
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) tomato paste
- 1 large onion, quartered (for broth) (about 8 oz / 225 g)
- 3 medium potatoes, peeled and halved (about 1.5 lb / 700 g)
- 1 cup (165 g) cooked chickpeas or canned, drained (optional but traditional in some northwest variants)
- 1 tsp (2 g) turmeric
- 1 tsp (2 g) dried mint or 2 tbsp (8 g) fresh chopped mint
- Juice of 1 lemon (about 2 tbsp / 30 ml), plus wedges for serving
- 1/2 cup (15 g) chopped fresh cilantro and/or parsley for garnish

Instructions

1. Combine ground lamb, rinsed rice, grated onion, egg, 1 tsp salt, pepper, cumin, and dried coriander in a bowl. Mix thoroughly until cohesive; refrigerate 15–20 minutes to firm up the mixture.
2. Meanwhile, bring stock or water to a gentle boil with the quartered onion, tomato paste, turmeric, and 1 tsp salt. Skim any foam. Reduce to a steady simmer.
3. Wet hands and form the meat mixture into large round kuftas about the size of a small apple (makes roughly 10–12), packing each tightly so the rice stays inside during cooking.
4. Gently slide kuftas into the simmering broth. Add potatoes (and chickpeas, if using) to the pot. Simmer uncovered over low heat for 35–45 minutes, turning kuftas once halfway through, until meat and rice are cooked through and potatoes are tender.
5. Stir in dried or fresh mint and lemon juice to brighten the broth. Taste and adjust seasoning with salt and pepper.
6. Serve kufta bozbash hot in bowls with broth, potatoes, and a sprinkling of chopped cilantro/parsley and extra lemon wedges on the side.