LAMB SOYUTMA – Stewed Lamb Shanks.
Soyutma means “long and slow-cooking meat.” There are two types of soyutma in Azerbaijani cuisine – Lamb Soyutma and Chicken Soyutma.
Lamb Soyutma is usually cooked with a lamb shanks – it is both very easy to prepare, and very tasty and satisfying dish.
*A full-sized picture of this dish is available in the Gallery.
2 lamb shanks (1 shank per person)
2 medium size potato (optional)
pinch of saffron or turmeric
salt to taste
Lamb shanks come from the lower section of the lamb’s leg. Because of its texture, lamb shank requires a long cooking process time, such as boiling or steaming. Boiling the lamb shanks will allow the gristle and meat to become flavorful, moist and soft.
Rinse shanks with cool water and place them in a pot. Add hot water just enough to cover the shanks, and bring to the boil. As it comes to a boil, skim the foam off. Place the onion in the pot, add salt, then reduce heat to low and simmer the lamb until the meat is cooked.
If cooking with potato, place peeled and cut into medium size pieces potatoes to the pot with your cooked shanks, and add the saffron or turmeric. Simmer until potatoes are cooked.
Serve Soutma on individual plates, with a plain yogurt mixed with a crushed garlic on the side.
Bon Appétit! Enjoy!
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