Turshu Govurma (Turşu Qovurma) — Azerbaijani Sour Lamb Stew with Dried Fruits

• 900 glamb shoulder, boneless, cut into 3 cm cubes (trim excess surface fat but keep some for flavor)
• 250 gyellow onion, finely sliced
• 30 gunsalted butter
• 15 mlsunflower oil
• 20 gtomato paste
• 2 tspground turmeric
• 1 tspground black pepper
• 2 tspfine sea salt (about 12 g)
• 750 mlwater
• 120 gdried apricots, halved
• 120 gpitted prunes
• 60 ggolden raisins
• 80 gdried sour plums (alcha/alycha), rinsed (if very hard, soak 10 minutes in hot water)
• 30 mlpomegranate molasses
• 30 mlfresh lemon juice
• 0.25 tspsaffron threads (about 0.5 g)
• 30 mlhot water (for saffron infusion)
• 15 gfresh cilantro, chopped

Instructions

1. 1

   Soak the saffron threads in 30 ml hot water and set it aside; this blooms the aroma and gives the stew a golden finish. Rinse the dried sour plums and, if they feel very firm, soak them in hot water for 10 minutes, then drain.

2. 2

   Heat a heavy pot over medium-high heat and add the butter and sunflower oil together. When the foam subsides, add the lamb in a single layer and brown for 6–8 minutes, turning to color multiple sides; strong browning builds depth in a stew that will later turn sour.

3. 3

   Add the sliced onions and cook for 8–10 minutes, stirring often, until they soften and turn lightly golden at the edges. Sprinkle in the turmeric, black pepper, and 1 tsp (about 6 g) of the salt, then stir for 30 seconds so the spices toast without burning.

4. 4

   Stir in the tomato paste and cook it for 2 minutes, scraping the bottom of the pot to dissolve the browned bits. Pour in 750 ml water, bring to a gentle boil, then reduce to a steady simmer and cover with the lid slightly ajar.

5. 5

   Simmer for 60 minutes, stirring every 15 minutes to prevent sticking and to keep the heat even. The lamb should be starting to turn tender, and the broth should look lightly thickened from the onions and paste.

6. 6

   Add the dried apricots, prunes, raisins, and the drained sour plums, then stir gently so the fruit stays intact. Continue simmering uncovered for 25–30 minutes, allowing the fruit to plump and the sauce to reduce to a glossy stew consistency.

7. 7

   Stir in the pomegranate molasses and lemon juice, then simmer for 5 minutes to round out the sourness and integrate the sweetness. Taste and add the remaining 1 tsp (about 6 g) salt if needed; the final flavor should be distinctly tangy but balanced.

8. 8

   Pour in the saffron infusion and cook for 2 more minutes, keeping the heat low so the aroma stays vivid. Turn off the heat, fold in the chopped cilantro, and rest the stew covered for 10 minutes so the lamb fibers relax and the sauce settles.