Entree: Azerbaijan – Central Culinary Region – Kufta Bozbash (Hearty Azerbaijani stew of lamb meatballs cooked in a spiced broth with potatoes and fresh herbs)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground lamb
- 1/4 cup (50 g) long-grain rice, rinsed and drained
- 1 large (about 150 g) onion, finely grated, divided
- 1 large egg (50 g)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 8 cups (1.9 L) lamb or beef broth
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) tomato paste
- 2 lb (900 g) potatoes, peeled and cut into large chunks
- 2 medium (about 150 g) carrots, sliced
- 1/2 cup (75 g) frozen peas (optional)
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (15 g) chopped fresh dill
- 1 tbsp (6 g) dried mint
- 2 tbsp (30 ml) lemon juice (optional, to finish)
- Salt and black pepper to taste

Instructions

1. In a bowl combine ground lamb, rinsed rice, half of the grated onion, egg, 1 tsp salt, black pepper, cumin, and coriander. Mix until cohesive, then chill 15 minutes to firm up the mixture.
2. Form the lamb mixture into medium meatballs about 1 1/4 in (3 cm) diameter, using wet hands to prevent sticking; you should have about 18–22 meatballs.
3. In a large pot heat the vegetable oil over medium heat. Add remaining grated onion and cook until soft and translucent, about 5 minutes. Stir in tomato paste and cook 1 minute more.
4. Pour in the broth and bring to a gentle simmer. Add potatoes and carrots, cover, and simmer 10 minutes.
5. Carefully add the meatballs to the simmering broth in a single layer and return to a gentle simmer. Cook, uncovered, until meatballs are cooked through and rice is tender, about 20–25 minutes.
6. Stir in peas (if using) and simmer 2–3 minutes until heated through. Adjust seasoning with salt, pepper, and lemon juice if using.
7. Remove from heat and stir in chopped cilantro and dill. Sprinkle dried mint over the top before serving. Serve hot with crusty bread or lavash.