Yikes! I forgot to post this last weekend! And then, it was a week. But alas. Here it is!
Govurma is a traditional Azerbaijani dish. The recipe gets passed down from generation to generation, each making it their own. I didn't make this recipe my own, but I'm glad I didn't, because it was delicious!! And it freezes well!
This is where I typically add in a few fun facts, but Azerbaijan didn't have any "wow" facts. The closest thing I found interesting is this: Vikings may have originated there and one Nobel Peace Prize winner has come out of there.
I had to switch kitchens last week, and so the Azerbaijani music didn't come out... for some reason.
Govurma
2.2 pounds of lamb or beef, cut into bite-sized cubes
3 large onions, thinly sliced
3 tablespoons vegetable oil
3 cloves of garlic, minced (1 clove = 1 tsp of minced garlic)
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
salt and pepper to taste (literally a shake, shake, shake... totally guess)
2 tomatoes, chopped
1 tablespoon tomato paste
1 cup of beef or vegetable broth
Takes 2.5-3 hours to prepare and cook.
Makes about 8 servings
1. Prepare the meat - Trim excess fat from the meat and cut it into bite-sized cubes. Season with salt and pepper. (I bought 2 lbs of ready-to-stew beef)
2. Sautee onions - In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add sliced onions and cook until they become golden brown.
3. Add spices - Stir in minced garlic, ground coriander, cumin, paprika, cinnamon, and turmeric. Cook for a couple of minutes until the spices become fragrant.
4. Brown the meat - Add the seasoned meat to the brown on all sides. This step enhances the flavor of the dish.
5. Incorporate Tomatoes and Paste - Add chopped tomatoes and tomato paste to the pot. Mix well and let it cook for a few minutes until the tomatoes release their juices.
4. Pour in broth - Pour in the beef or vegetable broth, ensuring it covers the meat. Bring the mixture to a simmer.
5. Slow cook - Reduce the heat to low, cover the pot, and let the Govurma simmer slowly for 2-3 hours. (2 hours was enough for me) This slow cooking process allows the meat to become tender and absorb the rich flavors of the spices.
6. Check and adjust seasoning - Periodically check the seasoning and adjust salt and pepper according to your taste.
7. Serve - Once the meat is fork-tender, and the flavors have melded beautifully, remove the pot from the heat.
NOTES
I put this over brown rice... and it was delicious! If you want to make it a little more "green", spinach, broccoli, or any other vegetable can easily be added to this.
In Azerbaijani.... Nişanımı qazandım! (I earned my badge!)
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