Azerbaijan! Country Style Juicy Lamb Meat Recipe with Eggplant & Mushrooms ♧ Village Cooking Vlog

Preheat the oven to 350°F.

Cut the lamb shoulder into large chunks and season with salt, black pepper, cumin, coriander, and paprika.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Add the lamb chunks and sear until browned on all sides, about 8-10 minutes.

Remove the lamb and set aside. In the same pot, add chopped onion and garlic, sautéing until translucent, about 3-4 minutes.

Stir in diced eggplant and mushrooms, cooking until softened, about 5-7 minutes.

Add chopped tomatoes, bay leaves, and return the lamb to the pot.

Pour in water and lemon juice, stirring to combine.

Cover the pot and transfer to the oven. Bake for 2-2.5 hours, until the lamb is tender.

Check occasionally, adding more water if necessary to prevent drying out.

Once done, remove from the oven and let rest for 10 minutes.

Garnish with chopped fresh parsley before serving.

Spice Level:

Allergens