Azerbaijani Stewed Lamb
This dish is traditionally called Bosartma, which translates as stewed lamb. It is traditionally served with cherry plums that are commonly found in central and eastern Europe. A darker-skinned plum is better than a lighter-skinned plum.
INGREDIENTS | SERVES 4
3 tablespoons butter
2 pounds lamb, cut into 1" cubes
1 large onion, chopped
4 Roma tomatoes, cubed
3 tablespoons tomato paste
2 plums, pitted and chopped
3 cups chicken broth
1 tablespoon chopped dill
1 tablespoon chopped cilantro
1 tablespoon chopped mint
Juice from 1 lemon
Salt to taste
Pepper to taste
Place a skillet over medium-high heat. Once it's heated, add the butter. When the butter has melted, add the lamb and cook for 10 minutes, turning the meat every 1–2 minutes until it's browned on all sides.
Remove the meat from the skillet and add the onion. Cook for 8–10 minutes. Add the tomatoes, tomato paste, and plums. Stir until everything is well coated. Stir in the chicken broth and the herbs. Cover the skillet, reduce the heat to low, and simmer for 1 hour, or until the lamb is cooked through and soft. Stir in the lemon juice and then season to taste with salt and pepper.
