Ingredients with Measurements:
- 2 cups of fresh or frozen peas
- 1 pound of lamb, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of tomato paste
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of fresh dill, chopped
- 2 tablespoons of vegetable oil
- 1 cup of water
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic to the skillet and cook until the onion is translucent, about 3-5 minutes.
4. Stir in the tomato paste, cumin, paprika, salt, and black pepper, and cook for another 2-3 minutes.
5. Add the peas and water to the skillet and bring to a boil.
6. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the lamb is tender and the peas are cooked through.
7. Stir in the chopped dill and cook for another 2-3 minutes.
8. Serve hot with rice or bread.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Medium-high heat for browning the lamb and onion, low heat for simmering the qovurma.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 16g
Protein: 30g
Fiber: 5g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Frozen peas can be used instead of fresh peas.
- Fresh parsley or cilantro can be used instead of dill.
Variations:
- Add diced potatoes or carrots to the qovurma for extra vegetables.
- Use different spices, such as coriander or turmeric, for a different flavor profile.
- Add a dollop of sour cream or yogurt on top of the qovurma before serving.
Tips and tricks:
- Make sure to brown the lamb well before adding the onion and garlic to the skillet.
- Use a wooden spoon or spatula to stir the qovurma gently to avoid breaking up the peas.
- If the qovurma is too thick, add more water as needed.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the qovurma in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the qovurma in a large bowl or platter, garnished with fresh dill or parsley.
Garnishes:
Fresh dill or parsley
Pairings:
- Serve with rice or bread.
- A side salad or roasted vegetables would also pair well with this dish.
Suggested side dishes:
- Rice pilaf
- Naan bread
- Roasted carrots or potatoes
Troubleshooting advice:
- If the qovurma is too thin, simmer it uncovered for a few minutes to thicken it up.
- If the lamb is tough, simmer the qovurma for a longer period of time until the meat is tender.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Qovurma is a traditional Azerbaijani dish that is typically made with lamb or beef and vegetables such as peas, eggplant, or potatoes.
Flavor profiles:
This qovurma has a savory and slightly spicy flavor from the lamb and spices, with a fresh and herbaceous note from the dill.
Serving suggestions:
Serve the qovurma family-style in a large bowl or platter, with rice or bread on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Azerbaijani