Entree: Azerbaijan – Baku & Absheron – Govurma (A braised Azerbaijani lamb stew of seared meat and onions simmered with tomato and warm spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1 1/2 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter or lamb fat
- 2 large onions, thinly sliced, about 10 oz (280 g)
- 3 garlic cloves, minced (about 9 g)
- 2 tbsp (30 g) tomato paste
- 1 1/2 cups (360 ml) beef or lamb broth, or water
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (2 g) ground turmeric
- 1 bay leaf
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- Optional: 6 dried sour plums or prunes, rinsed (about 80 g)

Instructions

1. Pat lamb dry and season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. In a heavy-bottomed pot or Dutch oven over medium-high heat, warm 2 tbsp (30 ml) oil. Brown the lamb in batches, 3–4 minutes per side, until well seared; remove and set aside.
2. Reduce heat to medium, add 2 tbsp (28 g) butter to the same pot. Add sliced onions and a pinch of salt and cook, stirring often, until deep golden and caramelized, about 15–20 minutes. Add minced garlic in the last 1–2 minutes.
3. Stir in tomato paste and cook 1–2 minutes more until it darkens slightly. Return the lamb to the pot with any collected juices, add broth, ground coriander, cumin, turmeric, and bay leaf. Add dried plums now if using.
4. Bring to a gentle simmer, cover partially, and cook over low heat until lamb is tender, about 1 to 1 1/2 hours. Check once and add a splash more water or broth if the pot gets too dry.
5. Remove bay leaf and adjust seasoning. Stir in chopped cilantro or parsley and a small knob of butter if desired for gloss. Serve hot alongside saffron rice or flatbread.