Entree: Azerbaijan – Nakhchivan – Govurma (Nakhchivan-style braised lamb sautéed with onions and tomato, seasoned with regional spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) lamb shoulder, boneless, trimmed and cut into 1 in (2.5 cm) cubes
- 4 tbsp (60 ml) clarified butter or vegetable oil
- 2 large onions, thinly sliced
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground turmeric or 1 generous pinch saffron threads soaked in 1 tbsp (15 ml) warm water
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1 cup (240 ml) hot water or light lamb stock
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) white vinegar or pomegranate molasses (optional, for brightness)
- Chopped fresh cilantro or parsley for garnish

Instructions

1. Pat lamb cubes dry and season with salt and pepper. Heat clarified butter or oil in a heavy skillet or Dutch oven over medium-high heat. Working in batches, brown the lamb on all sides until well caramelized; remove and set aside.
2. Reduce heat to medium and add the sliced onions to the pan. Cook slowly until deep golden and soft, about 15–20 minutes, stirring to prevent burning.
3. Stir in the tomato paste and spices (turmeric or saffron with its soaking water, cumin, coriander) and cook 1–2 minutes to bloom the flavors.
4. Return the browned lamb to the pot, add the hot water or stock and bay leaf, bring to a gentle simmer, then cover and braise over low heat until lamb is tender, about 45–60 minutes. Stir occasionally and add a little more water if necessary.
5. When meat is tender, remove the lid and increase heat to reduce and concentrate the sauce if needed. Stir in vinegar or pomegranate molasses if using, adjust salt and pepper.
6. Serve hot garnished with chopped cilantro or parsley alongside saffron rice, flatbread, or bulgur.