Delicious Cherry Lamb Stew Recipe: Quick & Easy Azerbaijani Dish

Name: Delicious Cherry Lamb Stew Recipe: Quick & Easy Azerbaijani Dish
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: Azerbaijani
Ingredients: 500 grams Lamb Shoulder/Leg; 1 large Onion; 1 cup Pitted Cherries (Fresh or frozen); 1 tablespoon Tomato Paste; 1 cup Water or Broth; 2 tablespoons Olive Oil; 1 teaspoon Salt; 0.5 teaspoon Black Pepper; 0.25 cup Fresh Cilantro (Chopped, for garnish)

Learn how to make a flavorful Azerbaijani Cherry Lamb Stew. This hearty dish combines tender lamb with sweet and tart cherries, creating a unique and delightful culinary experience. Perfect for a comforting meal.

#Lamb

#Stew

#Azerbaijani

#Cherry

#Dinner

#Meat Dish

#Comfort Food

Prepared Ingredients for the Stew

Recipe Information

15m

Prep Time

Cook Time

1h 15m

Total Time

Servings

Medium

Azerbaijani

Nutrition (per serving)

450

Calories

35g

Protein

25g

Carbs

20g

Fat

Lamb Searing in the Pot

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Cherry Lamb Stew Simmering

Instructions

0/5 completed

1
Dice the lamb meat into 1-inch pieces and chop the onion. If using fresh cherries, pit them.
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10m
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Dice the lamb meat into 1-inch pieces and chop the onion. If using fresh cherries, pit them.
10m
Ensuring uniform pieces helps with even cooking.
2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced lamb and sear until browned on all sides. Remove lamb and set aside.
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7m
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Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced lamb and sear until browned on all sides. Remove lamb and set aside.
7m
Don't overcrowd the pot; sear in batches if necessary for a good crust.

3
In the same pot, add the chopped onion and sauté until softened and translucent, about 5 minutes.
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5m
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In the same pot, add the chopped onion and sauté until softened and translucent, about 5 minutes.
5m
Scrape up any browned bits from the bottom of the pot for extra flavor.
4
Return the lamb to the pot. Stir in the tomato paste, then add the pitted cherries, water/broth, salt, and black pepper. Bring to a simmer, then reduce heat, cover, and cook for 40-50 minutes, or until lamb is tender.
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45m
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Return the lamb to the pot. Stir in the tomato paste, then add the pitted cherries, water/broth, salt, and black pepper. Bring to a simmer, then reduce heat, cover, and cook for 40-50 minutes, or until lamb is tender.
45m
Taste and adjust seasoning during simmering. Ensure liquid level is adequate.
5
Once the lamb is tender, remove from heat. Garnish with fresh chopped cilantro before serving.
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2m
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Once the lamb is tender, remove from heat. Garnish with fresh chopped cilantro before serving.
2m
Serve hot with rice or crusty bread to soak up the delicious sauce.