Entree: Azerbaijan – Central Culinary Region – Govurma (Pan-seared and simmered lamb stew from Azerbaijan cooked with onions, tomatoes, and warming spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 25 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) clarified butter or vegetable oil
- 2 large onions, about 12 oz (340 g), thinly sliced
- 3 garlic cloves, about 9 g, minced
- 2 large ripe tomatoes, about 10 oz (300 g), peeled and chopped OR 1 cup (240 g) canned crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) hot water or light beef/lamb stock
- 1 tsp (2 g) ground sumac
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1 1/2 tsp (9 g) salt, or to taste
- 2 bay leaves (approx. 1 g)
- 1 tbsp (15 ml) lemon juice or 1 small dried sour plum rehydrated (optional)
- 2 tbsp (30 ml) melted butter or a knob of butter for finishing
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the lamb cubes dry and season with 1 tsp (2 g) salt and 1/4 tsp (0.5 g) black pepper. Heat the clarified butter or oil in a heavy-bottomed pot over medium-high heat until shimmering.
2. Brown the lamb in batches, without crowding, 3–4 minutes per side until well seared. Transfer browned pieces to a plate and set aside.
3. Reduce heat to medium. Add the sliced onions to the pot and cook, stirring, until soft and golden, about 8–10 minutes. Add the minced garlic and tomato paste and cook 1–2 minutes to release aroma.
4. Stir in the chopped tomatoes (or crushed tomatoes) and cook until they break down and the mixture thickens slightly, 4–6 minutes.
5. Return the lamb to the pot. Add hot water or stock, ground coriander, ground sumac, bay leaves, remaining salt and pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook until lamb is tender, about 1 to 1 1/4 hours.
6. If using, add lemon juice or the rehydrated sour plum in the last 10 minutes of cooking to introduce a gentle tartness. Adjust seasoning as needed.
7. Finish by stirring in melted butter for gloss and richness. Remove bay leaves, sprinkle with chopped parsley, and serve hot with rice pilaf or flatbread.