Braised lamb: a recipe for Azerbaijani cuisine. Video
Lamb stewed with spices is a popular dish in many cuisines of the world. Fragrant, rich food is often an indispensable decoration for the festive table among different nations. Try to cook lamb according to different recipes in order to fully experience the nuances in the taste of meat caused by a different selection of spices and aromatic additives inherent in a different culture.
Braised lamb: a recipe for Azerbaijani cuisine
English Christmas mutton stew
This thick stew with a spicy and sweet taste is one of the traditional Christmas dishes in England. To prepare it, you will need: – 2 heads of onions; – 4 cloves of garlic; – ginger root about 5 centimeters long; – 2 tablespoons of olive oil; – 1 and ½ kilograms of lamb neck; – 2 sticks of cinnamon; – 8 buds of dried cloves; – 6 cardamom pods; – 2 bay leaves; – 2 teaspoons of ground coriander; – 3 tablespoons of ground almonds; – a pinch of saffron; – 850 ml of beef broth; – 250 grams of dried apricots.
Look for fresh, thin-skinned ginger that comes off easily with a fingernail scratch. Stuck ginger root will be difficult to grate as it becomes dry and fibrous
Peel and chop the onion and garlic. Remove the skin from the root and grate it on a fine grater. Heat oil in a skillet over medium heat, add garlic, onion and ginger and simmer for 15 minutes, stirring occasionally. Cut the lamb into cubes and place in the pan, fry until golden brown.
Add cinnamon, cloves, cardamom, bay leaf, coriander to the meat and cook, stirring occasionally, until a distinct aroma of roasted spices is present. Sprinkle with almonds and saffron, pour in warm broth, stir and simmer covered for 40-50 minutes. Cut dried apricots into ribbons and add to stew. Simmer over low heat for 15 minutes. If the sauce turns out to be too thick, pour in a little warm boiled water, or better broth.
Braised lamb according to Azerbaijani cuisine recipes
In the East, dishes with lamb are an indispensable element of the festive table. Try to cook the famous dish of Azerbaijani cuisine – lamb stew. Take: – 1 kilogram of pulp from the shoulder of a ram; – 1 head of onion; – 2 cloves of garlic; – 1 carrot; – 400 grams of canned tomatoes; – ½ teaspoon of ground cumin; – ½ teaspoon ground cinnamon; – 2 tablespoons of dried dogwood; – ½ teaspoon of salt; – a pinch of ground black pepper; – 1 cup of chicken broth; – ¼ cups of wheat flour; – 1 tablespoon of abgora; – olive oil.
Abgora is a juice made from unripe green grapes, which gives meat dishes a characteristic sour taste. It can be replaced with freshly squeezed lemon juice
Cut the lamb into cubes, sprinkle with salt and pepper, add flour and stir so that the meat is completely covered with flour dust. In a deep saucepan, heat one tablespoon of olive oil and sauté the lamb. Peel the onion and chop it in half rings, put it to the meat. Cook until the onions are translucent and the lamb is golden brown.
Cut the peeled carrots into thin slices and add to the pan along with the tomatoes and broth, season the dish with caraway seeds, cinnamon, put in the dogwood, garlic and pour in the abgora. Simmer the lamb over low heat, covered, stirring occasionally, for an hour. Serve with crumbly aromatic rice.