Azerbaijan next on cooking my way around the world. I’m not sure what the technical term for what I’m trying to make here is. A sort of plov?
Ideally this would be a lamb, chestnut and apricot stew thing…but I didn’t have time to track down chestnuts. Which is a pity as I just spotted some the other day in Salthill.
I really like the fruit thing in stews and tagines, sort of like a bit of sweetness in the savoury. Another thing I’ve noticed from making some other Middle Eastern dishes is that they are simpler than some of the more British and Irish stew.
No need for carrots, onions, bits of celery. And they taste better for their simplicity.