Bozartma (بوظارتما) — Azerbaijani Lamb and Tomato Stew

• 900 glamb shoulder, cut into 4 cm pieces (well-trimmed but not lean)
• 300 gyellow onion, thinly sliced
• 600 gtomatoes, grated or finely chopped (ripe)
• 30 gtomato paste (about 2 tbsp)
• 12 ggarlic cloves, minced (about 4 cloves)
• 30 mlneutral oil (sunflower or grapeseed)
• 900 mlwater (plus 100 ml if needed during simmering)
• 10 gfine sea salt (about 1 3/4 tsp)
• 1 tspblack pepper, freshly ground
• 1 tspground turmeric
• 1 tspground coriander
• 2 leafbay leaves
• 0.15 gsaffron threads (about a generous pinch)
• 30 mlhot water (for blooming saffron)
• 20 gfresh cilantro, chopped (for finishing)
• 10 gfresh dill, chopped (for finishing)
• 15 mllemon juice (about 1 tbsp)

Instructions

1. 1

   Bloom the saffron first so its color and aroma fully open up. Crush the saffron threads lightly, pour over 30 ml hot water, and let it steep for 10 minutes while you prep the stew.

2. 2

   Heat a heavy pot over medium-high heat and add the oil, then add the lamb in a single layer. Brown for 6–8 minutes, turning occasionally, until several sides are deeply golden; this builds the stew’s savory base and prevents a flat, boiled flavor.

3. 3

   Add the sliced onion to the browned lamb and cook for 8–10 minutes over medium heat. Stir frequently until the onion softens and turns lightly golden, scraping up the browned bits from the bottom of the pot.

4. 4

   Stir in the garlic, turmeric, coriander, black pepper, and bay leaves, and cook for 60–90 seconds. Keep the heat moderate so the spices toast without burning, which can make the stew taste bitter.

5. 5

   Add the grated tomatoes and tomato paste, then cook for 6–7 minutes, stirring often. The mixture should darken slightly and lose its raw tomato smell, concentrating into a rich, glossy base.

6. 6

   Pour in 900 ml water and add the salt, then bring to a steady simmer. Reduce the heat to low, cover slightly ajar, and cook for 60–75 minutes until the lamb is fork-tender and the broth tastes rounded.

7. 7

   Stir in the bloomed saffron (including the liquid) and simmer uncovered for 8–10 minutes to lightly thicken. If the stew reduces too quickly before the lamb is tender, add up to 100 ml additional water and continue simmering gently.

8. 8

   Turn off the heat and stir in the lemon juice, cilantro, and dill. Rest the stew for 10 minutes before serving so the flavors settle and the surface fat rises for easy skimming if you prefer it lighter.