Azerbaijani lamb with chestnuts from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 110) by Caroline Eden and Eleanor Ford

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buttered rice under a shah's crown

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on March 21, 2017

    This was an intriguing and delicious lamb stew that I served over rice studded with chestnuts. As the recipe header indicates, it is in the vein of a sweet and sour flavor combination from the pomegranate juice/molasses, which is appealing to me but may not be to those who are generally suspicious of fruit/meat combinations. The recipe stipulates one braising lamb, which I think was an editing error. So I just used slightly over a pound of lamb stew meat and that seemed to work well.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.