Sabzi Qovurma (Səbzi Qovurma) — Azerbaijani herb-braised lamb with tangy greens

• 900 glamb shoulder, boneless, cut into 3 cm cubes (trim excess surface fat)
• 250 gyellow onion, finely diced
• 30 mlsunflower oil
• 20 gunsalted butter (optional but traditional for flavor)
• 700 mlwater
• 80 gfresh cilantro, finely chopped
• 40 gfresh dill, finely chopped
• 60 gfresh parsley, finely chopped
• 80 gfresh scallions (green onions), thinly sliced
• 10 gfresh mint, finely chopped (use spearmint if possible)
• 200 gfresh spinach, roughly chopped (optional but common to add body)
• 2 tspdried fenugreek leaves (crush between palms before adding)
• 2 tspground sumac
• 30 mllemon juice (about 2 tbsp)
• 9 gfine sea salt (about 1 1/2 tsp)
• 1 tspblack pepper, freshly ground
• 0.15 gsaffron threads (a large pinch)
• 30 mlhot water (for blooming saffron)

Instructions

1. 1

   Prepare the herb mix first so it is ready to go when the lamb is tender. Wash, dry, and chop the cilantro, dill, parsley, scallions, mint, and spinach, keeping the pieces fairly fine so they melt into the stew.

2. 2

   Heat a heavy pot over medium-high heat and add the sunflower oil and butter. Add the diced onion and cook for 8–10 minutes, stirring often, until golden and sweet-smelling but not burnt.

3. 3

   Add the lamb cubes to the pot in a single layer and brown for 6–8 minutes, turning to color multiple sides. Browning builds the dish’s deep, meaty base, so avoid crowding and let the lamb sear rather than steam.

4. 4

   Stir in the salt and black pepper, then pour in 700 ml water and scrape the bottom to dissolve any browned bits. Bring to a boil, reduce to a gentle simmer, cover, and cook for 55–65 minutes until the lamb is nearly tender.

5. 5

   While the lamb simmers, lightly toast the dried fenugreek in a dry pan for 30–45 seconds just until fragrant, then set it aside. This quick step removes raw bitterness and makes the fenugreek taste nutty and rounded.

6. 6

   Add the chopped herbs and spinach to the pot, stirring them in gradually so they wilt evenly. Cover again and simmer for 20–25 minutes, stirring once or twice, until the greens darken and the stew thickens slightly.

7. 7

   Stir in the toasted fenugreek, ground sumac, and lemon juice, then simmer uncovered for 5–8 minutes to meld the tangy notes into the broth. Taste and adjust with an additional 1 g salt if needed, aiming for a bright, turshməzə (pleasantly sour) finish.

8. 8

   If using saffron, bloom the saffron threads in 30 ml hot water for 10 minutes, then stir it into the pot for the final 2 minutes of cooking. Rest the stew off heat for 10 minutes before serving so the herbs and lamb settle into a cohesive, glossy sauce.