Entree: Azerbaijan – Caspian Azerbaijan – Saj Ichi (Lamb and vegetables seared on a saj griddle in the Azerbaijani Caspian style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1.5 lb (700 g) boneless lamb shoulder, cut into 1-inch pieces
- 3 tbsp (45 ml) sunflower oil or vegetable oil
- 2 medium onions, thinly sliced
- 2 bell peppers, seeded and sliced
- 4 cloves garlic, minced
- 1 lb (450 g) ripe tomatoes, coarsely chopped
- 1 tbsp (8 g) ground sumac
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1 pinch saffron threads, soaked in 1 tbsp (15 ml) warm water (optional)
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (28 g) butter
- 1.5 tsp (8 g) kosher salt, or to taste
- 3/4 tsp (1.5 g) black pepper, freshly ground
- 1/2 cup (packed) fresh cilantro and dill combined (about 15 g), chopped
- Flatbread or steamed rice to serve (optional)

Instructions

1. Toss the lamb pieces with 1 tsp salt, 1/2 tsp pepper, ground coriander and cumin; let rest 20–30 minutes to develop flavor.
2. Heat the saj griddle or a large heavy skillet over medium-high heat until very hot. Add 2 tbsp oil and sear the lamb in a single layer until browned on all sides, working in batches if necessary; remove and keep warm.
3. Add the remaining 1 tbsp oil to the pan, reduce heat to medium, and sauté the onions until translucent and beginning to caramelize, about 6–8 minutes.
4. Add minced garlic and bell peppers and cook 3–4 minutes until softened. Stir in chopped tomatoes, sumac, soaked saffron with its water if using, and the remaining salt and pepper.
5. Return the browned lamb to the pan, add butter and lemon juice, and toss everything together. Cook until the lamb is cooked through and the juices have slightly reduced, about 6–8 minutes for bite-sized pieces.
6. Remove from heat, fold in chopped cilantro and dill, adjust seasoning, and transfer to a warm serving platter. Serve immediately with flatbread or steamed rice.