Azerbaijani Bozbash
Description
The dish is prepared without unnecessary complications. It is based on lamb and is traditionally cooked over an open fire. This recipe is a slightly simplified version of the traditional bozbash. If you don't have the opportunity to cook it over fire, don't worry—you can prepare it using a regular kitchen stove. One important step: soak the chickpeas in advance. The finished dish can now be served.
Instructions
- 1
Step 1
1. Soak the chickpeas in advance (for at least 2–3 hours). They should swell and double in size. Boil the chickpeas together with the lamb for another hour.
- 2
Step 2
2. Finely chop the onion and sauté it in vegetable oil. I used the pot in which I will later cook the Azerbaijani bozbash.
- 3
Step 3
3. Fry it until golden brown. I cooked everything outdoors, so the aroma filled the entire yard. As mentioned above, traditional Azerbaijani bozbash is prepared over an open fire. I used a barbecue.
- 4
Step 4
4. In a blender, puree the tomatoes until smooth, then add them to the onions.
- 5
Step 5
5. Fry for a few more minutes.
- 6
Step 6
6. Peel and coarsely chop the potatoes. Add them to the onion and tomatoes, and sauté briefly. Now transfer the meat, broth, and chickpeas to the container with the potatoes.
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Step 7
7. The meat can be cut into cubes.
- 8
Step 8
8. Pour the broth over everything so that it slightly covers the potatoes.
- 9
Step 9
9. At the very end, sprinkle with herbs and simmer until the potatoes are cooked.
- 10
Step 10
10. Before serving, you can sprinkle with coriander or parsley. Azerbaijani bozbash is served only hot.