I like to know ethnic dishes from Azerbaijan?

Question

I like to know ethnic dishes from Azerbaijan?

Answer 1

AZERBAIJAN: Easter Lamb with Raisins And Couscous

There are many variations to this dish, feel free to add your favorite vegetables. This dish is traditionally prepared as a one pot meal but since most of the couscous available in the US nowadays is the instant variety, this lamb and cous cous should be prepared separately and then served together.

Ingredients:

1 lb of lamb, trimmed and cubed

50 g raisins

2 tsp grated lemon zest

2 sprigs thyme

2 sprigs rosemary

4-5 whole garlic cloves

1 tsp balsamic vinegar

pinch of paprika

1 cup red wine (or lamb stock or water)

2 tb olive oil

salt & pepper

COUS COUS:

225 g cous cous

350 ml water; (boiling), use lamb stock if available

4 Mint Leaves; (chopped)

1/2 Onion; (finely diced)

1 Clove Garlic; (crushed)

25 g Cashew Nuts

5-6 dried apricots, cubed

25 g Butter

Olive Oil

Instructions:

Combine the lamb, raisins, garlic and herbs/spices in a large, heavy pot or Dutch oven. Add enough liquid (lamb stock, wine or water) and bring to a boil, adding more water if necessary to just cover lamb. Reduce the heat to a simmer. Cover the pot and cook for 1 to 1-1/2 hours, or until the lamb is tender. Serve over a nice bed of couscous.

COUS COUS PREPARATION:

Gently fry all the ingredients in the butter excluding the mint. When cooked, add the cous cous. Pour over the boiling liquid and remove from heat. After 3-5 minutes, season with salt and pepper and mint and serve with lamb.