Azerbaijani‑style braised lamb with apricots and chestnuts

• saffron↗дрібка pinch
• vegetable oil (sunflower or peanut)↗2 ст. л. tbsp
• braised lamb800 г g

  (e.g., shoulder), trimmed of excess fat

• onion↗2 великі large

  coarsely chopped

• fruit tomatoes↗4

  coarsely chopped

• garlic↗2

  chopped

• ground cinnamon↗½ ч. л. tsp
• allspice↗½ ч. л. tsp
• lamb broth250 мл ml
• dried apricots↗100 г g
• cooked chestnuts125 г g

  (canned or vacuum‑packed)

• lemon↗½

  juiced

• sumac↗½ ч. л. tsp
• coriander15 г g

  leaves gathered and coarsely chopped

Step-by-step instructions

1. 1

   Place the saffron in a heat‑proof cup, pour 75 ml of boiling water over it and let steep for 30 minutes until the water turns a deep yellow.

2. 2

   Heat the oil in a deep heavy‑bottomed pot, brown the lamb pieces on all sides in batches. Transfer the browned meat to a bowl with a slotted spoon, continuing to brown the rest.

3. 3

   In the remaining fat, sauté the onion over medium‑low heat for 10‑12 minutes until golden and soft. Add the tomatoes and garlic, cook until the tomatoes soften. Stir in ground cinnamon, allspice, mix and cook a few more minutes. Return the lamb to the pot, add a little more spices, pour in the broth and the saffron infusion. Bring to near boil, then add apricots, chestnuts and a bit more spices. Reduce heat to low, cover and braise for 1 hour‑1 hour 15 minutes, until the meat is tender. Cool and, if desired, freeze.

4. 4

   For serving, mix lemon juice, sumac and coriander leaves. If the meat was frozen, thaw it in the refrigerator overnight, then transfer to a pot and gently reheat. When the dish is warmed, add the prepared mixture, taste and adjust seasoning if needed. Serve hot.