Cube Onion Azerbaijani Stewed Lamb

Cube Onion Azerbaijani Stewed Lamb

Ingredients:
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

Directions:
Juice from 1 lemon
Salt to taste
Pepper to taste
1. 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.
2. 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.
GREEK LEMON AND OREGANO LAMB
You can easily double this recipe and use an entire leg of lamb. Ask the butcher to
trim off the last several inches so it will fit in a large skillet.
Yields 4 servings
1 2-pound bone-in lamb leg roast
3 garlic cloves, sliced
Juice and zest from 1 lemon
1 teaspoon salt
1⁄ teaspoon ground black pepper
2