Entree: Azerbaijan – Baku & Absheron – Sadj (Sizzling griddle-cooked lamb or beef with vegetables, prepared on a convex metal pan and served hot)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (454 g) lamb shoulder or leg, thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 large onion, thinly sliced
- 2 bell peppers, assorted colors, sliced
- 1 medium eggplant, cut into 1-inch (2.5 cm) cubes
- 2 medium tomatoes, roughly chopped
- 4 cloves garlic, sliced
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) water or light stock
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander (optional)
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- 1 tbsp (15 ml) lemon juice
- Sumac for sprinkling (optional)

Instructions

1. Step 1: Heat a large heavy skillet or griddle over medium-high heat until very hot. Add 1 tbsp (15 ml) vegetable oil and sear lamb slices in a single layer in batches until browned but not fully cooked, about 1–2 minutes per side; remove and keep warm.
2. Step 2: Add remaining oil and butter to the pan. Sauté onion until translucent, about 4 minutes. Add bell peppers and eggplant and cook until softened and beginning to brown, about 6–8 minutes.
3. Step 3: Stir in garlic and tomato paste and cook 1 minute. Add chopped tomatoes, cumin, coriander if using, salt, and pepper; cook until tomatoes soften, about 3–4 minutes.
4. Step 4: Return browned lamb to the pan, pour in 1/2 cup (120 ml) water or stock, reduce heat to medium-low, cover or press with a lid weighted lightly, and simmer gently until meat and vegetables are tender and juices have slightly reduced, about 10–15 minutes.
5. Step 5: Finish with lemon juice and chopped cilantro or parsley. Sprinkle sumac over the top if desired. Serve sizzling directly from the pan with flatbread or rice.