Sebzi Qovurma (سبزی قورما) — Azerbaijani Herb and Lamb Stew

• 900 glamb shoulder, boneless, cut into 3 cm cubes
• 250 gyellow onion, finely diced
• 30 gunsalted butter
• 30 mlvegetable oil
• 900 mlwater
• 40 gfresh cilantro, finely chopped
• 25 gfresh dill, finely chopped
• 35 gfresh parsley, finely chopped
• 10 gfresh mint, finely chopped (Use spearmint for a traditional, gentle sweetness.)
• 200 gfresh spinach, chopped
• 80 gscallions, thinly sliced
• 80 gfresh sorrel, chopped (If unavailable, use the substitution listed below.)
• 2 tspground turmeric
• 10 gfine sea salt
• 1 tspblack pepper, freshly ground
• 25 gdried barberries (Rinse quickly and drain to remove any grit.)
• 30 mllemon juice

Instructions

1. 1

   Trim any very large pieces of surface fat from the lamb, then cut the meat into even 3 cm cubes so it cooks uniformly. Pat the lamb dry with paper towels; this helps it brown properly rather than steaming in the pot.

2. 2

   Heat a heavy pot over medium-high heat and add the butter and vegetable oil together. When the butter foams, add the lamb in a single layer and brown for 6–8 minutes, turning to color multiple sides; work in batches if needed so the pan is not crowded.

3. 3

   Lower the heat to medium and add the diced onion to the browned lamb. Cook for 8–10 minutes, stirring frequently, until the onion turns golden and the fond loosens from the bottom of the pot.

4. 4

   Stir in the turmeric, salt, and black pepper and cook for 30 seconds to bloom the spice. Pour in 900 ml water, scraping the bottom well, then bring to a gentle boil and immediately reduce to a steady simmer.

5. 5

   Cover and simmer the lamb for 55–65 minutes, stirring every 15 minutes to prevent sticking and to keep the simmer gentle. The goal is tender meat and a lightly reduced broth, so adjust the heat to maintain small, steady bubbles.

6. 6

   While the lamb simmers, finely chop the cilantro, dill, parsley, and mint, then chop the spinach, scallions, and sorrel. Keep the herbs and greens separate from the meat until they are ready to be sautéed, because adding them raw can dull the flavor and color.

7. 7

   In a wide skillet over medium heat, add 15 ml of the oil from the ingredient list by taking it from the pot if there is visible fat on top, or add an extra 15 ml vegetable oil if needed. Sauté the chopped herbs and greens for 10–12 minutes, stirring often, until they darken slightly, lose raw moisture, and smell deeply aromatic.

8. 8

   Add the sautéed herb mixture to the pot with the simmered lamb and stir thoroughly so the greens disperse into the broth. Cover and cook for 20 minutes more at a gentle simmer, allowing the stew to thicken slightly and the flavors to meld.

9. 9

   Stir in the barberries and cook for 5 minutes so they plump and release their tartness into the stew. Turn off the heat, add the lemon juice, and let the stew rest uncovered for 10 minutes; resting rounds the flavors and slightly thickens the broth.

10. 10

    Taste and correct seasoning by adding 1–2 g more salt only if needed, because the herbs and barberries can intensify as the stew sits. Serve hot with rice, making sure each bowl gets tender lamb, plenty of greens, and a spoonful of the tangy broth.