Azerbaijani Lamb and Chickpea Pot Stew

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A traditional one-pot stew from the Sheki region of Azerbaijan, simmered slowly with bone-in lamb, chickpeas, potatoes, and saffron until the broth turns rich and golden. Each portion is traditionally stirred at the table, mashing the potatoes and chickpeas into a thick, velvety sauce.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 38 gFat
• 14 gSaturated Fat
• 42 gCarbs
• 11 gFiber
• 6 gSugar
• 48 gProtein
• 720 mgSodium
• 980 mgPotassium
• 110 mgCalcium
• 6 mgIron
• 14 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the stew

• 2 cups dried chickpeas, soaked overnight and drained
• 2 lb bone-in lamb shoulder, cut into 2-inch pieces
• 3 oz lamb fat tail (kurdyuk), finely diced (or 2 tbsp ghee)
• 2 large yellow onions, thinly sliced
• 1 large russet potato, peeled and cubed
• 2 medium tomatoes, grated (or 2 tbsp tomato paste)
• 4 cloves garlic, smashed
• 2 dried bay leaves

For the seasoning and finishing

• 1 tsp saffron threads steeped in 1/4 cup hot water
• 1 tsp ground sumac
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 1/4 cup chopped fresh cilantro
• 2 tbsp chopped fresh dill
• 4 cups boiling water or low-sodium lamb broth
• 1 small head garlic, separated into raw cloves, for serving

Directions

1. In a heavy Dutch oven or clay pot, melt the diced lamb fat tail over medium heat until it renders and turns golden, about 5 minutes. Pat the lamb pieces dry, season with salt and pepper, and sear in the fat until deeply browned on all sides, about 8 minutes total.
2. Add the sliced onions and cook, stirring occasionally, until softened and lightly caramelized, about 8 minutes. Stir in the grated tomatoes and cook until the liquid thickens and the oil separates, about 5 minutes.
3. Add the soaked chickpeas, smashed garlic, bay leaves, sumac, and the saffron water. Pour in the boiling water or broth, stir once, and return to a gentle boil.
4. Reduce the heat to the lowest possible setting, cover with a tight lid, and simmer undisturbed for 1 hour and 30 minutes, until the meat is nearly tender and the broth slightly reduced.
5. Add the cubed potato, pushing it down into the broth. Re-cover and continue to simmer for another 25 minutes, until the potato is fork-tender and the lamb is falling off the bone.
6. Skim any excess fat from the surface if desired, and taste for salt. The broth should be a deep golden color with a rich, slightly tangy aroma from the saffron and sumac.
7. Ladle into warmed bowls, scatter the chopped cilantro and dill over the top, and serve immediately with a small plate of raw garlic cloves and flatbread for sopping up the broth.
8. For the traditional Sheki-style presentation, pour each portion into a shallow plate and use a spoon to mash the potatoes and chickpeas into the broth, creating a thick, rustic porridge-like consistency before eating.

Cook’s Notes

• Soaking the chickpeas overnight is essential; if you're short on time, use the quick-soak method by boiling them for 1 minute, then resting covered for 1 hour.
• Real lamb fat tail (kurdyuk) gives the dish its authentic silky richness, but ghee or unsalted butter works well if it is unavailable.
• Cook at the gentlest possible simmer to keep the broth clear; a hard boil will toughen the meat and cloud the broth.
• Sumac adds the signature tangy note; if you cannot find it, a small squeeze of fresh lemon juice stirred in at the end is a decent substitute.
• The stew tastes even better the next day, so consider making it a day ahead and reheating gently on the stovetop before serving.

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