Entree: Azerbaijan – Baku & Absheron – Kufta Bozbash (Large lamb meatballs cooked in a spiced broth with potatoes and vegetables, a classic Azerbaijani stew)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 20 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground lamb
- 1 small onion, finely grated (about 3 oz / 85 g)
- 1/3 cup (65 g) long-grain rice, rinsed and drained
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (1 g) ground coriander
- 1/8 tsp (0.5 g) ground cinnamon
- 4 tbsp (60 ml) vegetable oil, divided
- 8 cups (1.9 L) beef or lamb broth or water
- 1 large onion, coarsely chopped (about 6 oz / 170 g)
- 2 tbsp (30 g) tomato paste
- 2 large potatoes, peeled and cut into large chunks (about 1 lb / 450 g)
- 1 cup (165 g) cooked chickpeas, drained (optional but traditional)
- 1 tsp (2 g) dried mint, crushed
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- Juice of 1/2 lemon (about 1 tbsp / 15 ml) or to taste

Instructions

1. In a bowl combine ground lamb, grated onion, rice, 1 tsp (5 g) salt, pepper, cumin, coriander, and cinnamon. Mix lightly until just combined; refrigerate 15–20 minutes to firm up. This mixture will make about 12 large kuftas, approximately 2 oz (56 g) each.
2. To form the kuftas, take a heaping tablespoon of meat mixture, flatten in your palm, and shape into oval balls about 2–2.5 inches long. Repeat until all meat is used.
3. In a large pot heat 2 tbsp (30 ml) oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in tomato paste and cook 1–2 minutes.
4. Add broth or water and bring to a gentle simmer. Carefully add the kuftas in batches so they do not crowd; simmer gently (do not boil vigorously) for 20 minutes.
5. Add the potato chunks and cooked chickpeas to the pot, cover, and simmer until potatoes and rice in the kuftas are tender, another 20–25 minutes. Skim any foam from the surface as needed.
6. In a small skillet heat remaining 2 tbsp (30 ml) oil and briefly toast the dried mint until fragrant, then stir into the stew. Adjust seasoning with additional salt and lemon juice to brighten.
7. Sprinkle chopped cilantro or parsley over the stew and serve hot with crusty bread or lavash.