Azerbaijani Pan-Braised Lamb with Potatoes and Onions

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Saj qovurma is a classic Azerbaijani one-pan dish in which bone-in lamb is seared, then slowly braised with onions, potatoes, and eggplant in its own savory juices. The meat turns meltingly tender while the vegetables soak up the tangy pan sauce, finished with a generous shower of fresh herbs and sumac.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 38 gFat
• 15 gSaturated Fat
• 36 gCarbs
• 6 gFiber
• 8 gSugar
• 34 gProtein
• 640 mgSodium
• 1180 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the lamb and vegetables

• 2 lbs (900 g) bone-in lamb shoulder, cut into 2-inch pieces
• 3 tbsp ghee or unsalted butter
• 2 large yellow onions, halved and thinly sliced
• 1 lb (450 g) Yukon Gold potatoes, cut into 1 1/2-inch wedges
• 1 medium eggplant, cut into 1-inch cubes
• 2 ripe tomatoes, finely grated
• 4 garlic cloves, finely minced
• 1/2 cup water

For the seasoning and herb garnish

• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tsp ground sumac, plus extra for serving
• 2 dried bay leaves
• 1/4 cup chopped fresh cilantro
• 2 tbsp chopped fresh dill
• 1 tbsp chopped flat-leaf parsley
• Crusty bread, for serving

Directions

1. Pat the lamb pieces thoroughly dry with paper towels, then season with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper.
2. Heat the ghee in a wide, heavy-bottomed pan or traditional saj over medium-high heat. Working in two batches, sear the lamb until deeply browned on all sides, about 6 to 8 minutes total. Transfer the browned pieces to a plate.
3. Reduce the heat to medium and add the sliced onions to the pan. Cook, stirring occasionally, until softened and lightly caramelized, 8 to 10 minutes. Stir in the garlic and cook for 1 minute more.
4. Add the grated tomatoes, sumac, bay leaves, and the remaining salt and pepper. Cook for 2 to 3 minutes, scraping up the browned bits from the bottom of the pan, until the tomato reduces and thickens slightly.
5. Return the lamb and any accumulated juices to the pan. Nestle the potato wedges and eggplant cubes around and between the meat, then pour in 1/2 cup water and bring to a gentle simmer.
6. Cover tightly, reduce the heat to low, and braise undisturbed for 50 to 60 minutes, turning the meat and vegetables once halfway through, until the lamb is fork-tender and the potatoes are creamy.
7. Uncover and raise the heat to medium. Cook for 5 to 7 minutes to evaporate any remaining liquid and lightly crisp the bottom layer of potatoes.
8. Discard the bay leaves, scatter the cilantro, dill, and parsley generously over the top, and dust with extra sumac. Serve straight from the pan with chunks of crusty bread to mop up the juices.

Cook’s Notes

• Traditional saj qovurma is cooked in a concave saj over an open flame; a wide cast-iron skillet or Dutch oven is the best modern substitute.
• Use bone-in lamb shoulder for the deepest flavor — the bones release collagen and create a silky pan sauce as the dish braises.
• Don't skip the deep sear on the lamb; a dark crust is the foundation of the dish's savory, caramelized character.
• Sumac adds the signature tangy note essential to the dish; if you cannot find it, finish with a squeeze of fresh lemon juice instead.
• Let the dish rest off the heat for 10 minutes before serving so the juices settle and the potatoes firm up slightly.

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