Entree: Azerbaijan – Caspian Azerbaijan – Kufta Bozbash (Azerbaijani lamb meatball stew with potatoes and aromatic herbs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) ground lamb
- 1/4 cup (50 g) long-grain rice, rinsed
- 1 small onion, grated and squeezed dry, approx. 3 oz (85 g)
- 1 egg (to bind meatballs)
- 1 tsp (5 g) salt for meat mixture
- 1/2 tsp (1 g) ground black pepper for meat mixture
- 6 cups (1.4 L) water or light lamb broth
- 2 tbsp (30 ml) vegetable oil or butter
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and cut into chunks, approx. 1 lb (450 g)
- 1 medium tomato, peeled and chopped, or 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) ground coriander or ground cumin
- 1 tsp (2 g) salt, or to taste, for broth
- 1/2 tsp (1 g) freshly ground black pepper, for broth
- 1/4 cup (15 g) chopped fresh cilantro (coriander leaves)
- 2 tbsp (8 g) chopped fresh dill
- 1 tbsp (15 ml) lemon juice or white vinegar (optional, to brighten)
- Dried mint or crushed red pepper to finish (optional)

Instructions

1. Prepare the meatball filling: combine ground lamb, rinsed rice, grated onion, egg, 1 tsp salt, and 1/2 tsp pepper in a bowl; mix gently until combined. Refrigerate 20–30 minutes to firm the mixture.
2. Shape the filling into walnut-to-egg-sized balls; if desired, place a pinch of softened butter or a few cooked chickpeas in the center of each meatball for a traditional surprise. Keep meatballs chilled on a tray while you prepare the broth.
3. In a large pot, heat oil or butter over medium heat. Add the sliced onion and sauté until soft and lightly golden, about 6–8 minutes. Add garlic and cook 1 minute.
4. Stir in chopped tomato or tomato paste and ground coriander/cumin; cook 2 minutes. Pour in the water or lamb broth and bring to a gentle simmer.
5. Carefully lower the chilled meatballs into the simmering broth in a single layer. Cover and simmer gently for 15 minutes.
6. Add potato chunks to the pot, season the broth with 1/2 tsp salt and 1/2 tsp pepper (adjust to taste), cover, and simmer until potatoes and meatballs are cooked through, about 20–25 minutes more.
7. Stir in chopped cilantro and dill, and finish with lemon juice or vinegar if using. Adjust seasoning and simmer 2–3 minutes to meld.
8. Serve hot, sprinkled with dried mint or crushed red pepper if desired, with lavash or crusty bread.