Tas Kebab (Tas Kebab) — Azerbaijani Pot Kebab with Potatoes

• 700 glamb shoulder, boneless, cut into 4 cm cubes
• 250 gyellow onion, sliced
• 12 ggarlic cloves, minced (about 3 cloves)
• 700 gpotatoes, peeled and cut into 4 cm chunks
• 30 gtomato paste (about 2 tbsp)
• 450 mlwater
• 30 mlsunflower oil (about 2 tbsp)
• 20 gunsalted butter
• 10 gfine sea salt
• 1 tspblack pepper, ground
• 1 tspturmeric, ground
• 1 leafbay leaf
• 0.15 gsaffron threads (a generous pinch)
• 30 mlhot water (for blooming saffron)
• 10 gfresh parsley, chopped (for serving)

Instructions

1. 1

   Bloom the saffron by crushing the threads lightly and stirring them into 30 ml hot water. Let it stand for 10 minutes so the color and aroma fully release.

2. 2

   Pat the lamb dry with paper towels so it browns properly. Season it with 6 g of the salt, the black pepper, and the turmeric, then toss to coat evenly.

3. 3

   Heat a heavy pot or Dutch oven over medium-high heat and add the sunflower oil and butter. Brown the lamb in a single layer for 6–8 minutes, turning to color multiple sides, then transfer it to a plate to prevent overcooking.

4. 4

   Reduce the heat to medium and add the sliced onions to the same pot. Cook for 8–10 minutes, stirring and scraping up the browned bits, until the onions are soft and golden at the edges.

5. 5

   Stir in the minced garlic and cook for 30 seconds until fragrant. Add the tomato paste and cook for 1 minute, pressing it into the onions to deepen its flavor and remove any raw taste.

6. 6

   Return the browned lamb and any collected juices to the pot, then add the bay leaf and 450 ml water. Bring to a gentle simmer, cover tightly, and cook for 55 minutes on low heat so the lamb begins to turn tender.

7. 7

   Add the potato chunks and the remaining 4 g salt, folding gently so the potatoes sit mostly in the liquid. Cover again and simmer for 35–40 minutes, until the potatoes are soft and the lamb yields easily when pressed with a spoon.

8. 8

   Pour in the bloomed saffron and simmer uncovered for 8–10 minutes to slightly thicken the broth. Turn off the heat and rest the pot, covered, for 10 minutes so the flavors round out and the surface fat settles.

9. 9

   Skim off 1–2 tablespoons of surface fat if you prefer a lighter stew, then taste and adjust with up to 1 g additional salt if needed. Serve hot, spooning broth over the lamb and potatoes, and finish with chopped parsley.