12-Hour Slow-Cooked Azerbaijani Lamb! 🐑🔥 Ancient Recipe with Unforgettable Flavor

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers more protein and less sugar.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: flatbread

Whole wheat pita adds fiber and nutrients.

Invite a skilled butcher to prepare the lamb.

The butcher cuts the lamb into precise portions, separating the meat and fat.

Layer lamb fat at the base of the pot, followed by a layer of tender meat, then another layer of fat, and finally more meat on top.

Place the layered lamb into the oven for 12 hours of slow cooking.

Ensure the lamb is cooked at a low temperature to allow the fat to melt and baste the meat.

Prepare the pilaf by washing the rice thoroughly to remove excess starch.

Steam the rice gently to ensure each grain remains separate and fluffy.

Set the table while the lamb and pilaf finish cooking.

Open the oven to reveal the slow-cooked lamb, checking for tenderness and aroma.

Serve the lamb with the pilaf and other accompaniments like bread and pickled cucumbers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens