Bosartma
(Lamb Stewed with Vegetables and Cherry Plums) Recipe

Origin: Azerbaijan Period: Traditional

Ingredients:

1kg lamb cut into serving pieces
100g butter, melted
150g onions, chopped
300g tomatoes, sliced
50g tomato purée
50g cherry plums
3 tbsp mixed herbs (eg coriander, dill, mint, parsley)
salt and freshly-ground black pepper, to taste
600ml lamb or beef stock
1/2 lemon, sliced, to garnish
200g sliced cucumber, to garnish

Bosartma
(Lamb Stewed with Vegetables and Cherry Plums) Preparation:

Method:

Heat the butter in a large pan and use to fry the meat until well browned on all sides. Stir-in the chopped onion and sliced tomatoes and fry gently for 2 minutes before adding the tomato purée, cherry plums and herbs. Season well and fry gently for 1 minute then add the stock and bring to a boil.

Reduce to a simmer, cover tightly and cook for about 45 minutes, or until the meat is completely tender. Serve on a bed of couscous and garnish with the sliced lemon and cucumber.

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