Azerbaijani Lamb Stew with Apricots and Chestnuts

Name: Azerbaijani Lamb Stew with Apricots and Chestnuts
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 4
Ingredients: 800 g braising lamb, trimmed of excess fat; 2 large onions, roughly chopped; 4 plum tomatoes, roughly chopped; 2 clove garlic, chopped; 100 g dried apricots, roughly chopped; 125 g cooked chestnuts; 2 tbsp sunflower or groundnut oil; 250 ml lamb or chicken stock; 15 g coriander leaves, picked and roughly chopped; 1 pinch pinch of saffron; 1/2 tsp ground cinnamon; 1/2 tsp allspice; 1/2 lemon, juiced; 1/2 tsp sumac

Experience the rich, aromatic flavors of Azerbaijan with this slow-cooked lamb stew. Tender pieces of lamb are simmered with sweet dried apricots, buttery chestnuts, and fragrant saffron to create a beautifully balanced and comforting meal.

Servings4 Portions

Prep Time25 Mins

Cook Time100 Mins

Difficulty

Intermediate

Ingredients

braising lamb, trimmed of excess fat
800 g
large onions, roughly chopped
2
plum tomatoes, roughly chopped
4
garlic, chopped
2 clove
dried apricots, roughly chopped
100 g
cooked chestnuts
125 g
sunflower or groundnut oil
2 tbsp
lamb or chicken stock
250 ml
coriander leaves, picked and roughly chopped
15 g
pinch of saffron
1 pinch
ground cinnamon
0.5 tsp
allspice
0.5 tsp
lemon, juiced
0.5
sumac
0.5 tsp

Step-by-Step Instructions

Prepare the saffron infusion: Place a pinch of saffron threads in a small heatproof cup and pour over 75ml of boiling water. Allow it to steep for at least 30 minutes, or until the water develops a deep, vibrant yellow color.

Brown the lamb: Heat the oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the lamb pieces on all sides until deeply seared. Use a slotted spoon to transfer the browned meat to a bowl and set aside.

Sauté aromatics and simmer: In the same pan, fry the chopped onions in the residual fat over medium-low heat for 10-12 minutes until soft and golden. Stir in the tomatoes and garlic, cooking until the tomatoes soften. Add the cinnamon and allspice, then return the lamb and its juices to the pan. Pour in the stock and the saffron-infused water. Bring the mixture to a gentle boil, then stir in the dried apricots and cooked chestnuts. Season with salt and pepper, reduce the heat to a very low simmer, cover, and cook for 1 hour to 1 hour 15 minutes until the lamb is fork-tender.

Finish and serve: Just before serving, stir in the lemon juice, sumac, and fresh coriander. Taste and adjust the seasoning if necessary. If you have frozen the stew, defrost it in the fridge overnight and reheat gently on the stovetop until piping hot before adding the final fresh ingredients.