Azerbaijani-style lamb with apricots & chestnuts - Good Food Middle East
Make this lamb stew ahead and freeze for busy days, or for when you’re entertaining. With apricots, chestnuts and spices, it’s beautifully aromatic
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Cooking tools:
- Dutch oven
- Stove
- Oven
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Ladle
- Saucepan
- Skillet
- Colander
- Airtight container
- Freezer
- Spoon
- Lemon juicer
Ingredients
- pinch of saffron
- 2 tbsp sunflower or groundnut oil
- 800g braising lamb (such as shoulder), trimmed of excess fat
- 2 large onions, roughly chopped
- 4 plum tomatoes, roughly chopped
- 2 garlic cloves, chopped
- ½ tsp ground cinnamon
- ½ tsp allspice
- 250ml lamb or chicken stock
- 100g dried apricots
- 125g cooked chestnuts (canned or vacuum-packed)
- ½ lemon, juiced
- ½ tsp sumac
- 15g coriander, leaves picked and roughly chopped
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