Qovurma (قوورما) — Azerbaijani Pan-Fried Lamb with Onions

• 800 glamb shoulder, boneless, cut into 3 cm cubes (trim only excess surface fat; keep some for flavor)
• 350 gyellow onions, thinly sliced
• 20 gclarified butter (ghee)
• 15 mlsunflower oil
• 8 gfine sea salt
• 1 tspblack pepper, freshly ground
• 1 tspground cumin (traditional in many home versions, but optional)
• 0.5 tspground turmeric
• 120 mlwater
• 10 gfresh cilantro, roughly chopped (optional garnish)

Instructions

1. 1

   Pat the lamb dry with paper towels so it browns rather than steams. Season it evenly with the salt, black pepper, cumin, and turmeric, then let it sit for 10 minutes while you slice the onions.

2. 2

   Heat a wide, heavy skillet or sauté pan over medium-high heat and add the ghee and sunflower oil. When the fat shimmers, add the lamb in a single layer and sear for 6–8 minutes, turning to brown at least two sides; work in two batches if needed to avoid crowding.

3. 3

   Reduce the heat to medium and return all lamb to the pan, then add the sliced onions on top. Cook for 10 minutes, stirring every 2 minutes, until the onions soften and begin to take on golden edges.

4. 4

   Pour in the water and scrape the bottom of the pan to dissolve the browned bits into the cooking juices. Cover with a lid, reduce heat to low, and simmer gently for 35 minutes so the lamb becomes tender and the onions melt into the sauce.

5. 5

   Remove the lid and raise heat to medium to drive off excess moisture and intensify browning. Cook for 10–15 minutes, stirring frequently, until the onions are deeply caramelized and the lamb is glossy with concentrated pan juices.

6. 6

   Taste and adjust seasoning by adding 1 g salt if needed, then rest the qovurma off heat for 5 minutes so the juices settle. Sprinkle with chopped cilantro just before serving, and spoon the onion-rich pan juices over the lamb for maximum flavor.