Kourma from Azerbaijan
Posted 9/10/2008 4:42pm by Eugene Wyatt.
Blade Chops with Saffron
This recipe comes from Yuri Raginov and a book he loaned me, Azerbaijan Cookery, with each recipe published in English, Russian and Azerbaijani.
"Salt, pepper and fry mutton (or lamb) blade chops (the topmost part of the shoulder that includes the rib) in butter with shredded onion. Add mutton broth & saffron* infusion and stew until ready. Cut tomatoes into halves and brown in butter. Serve kourma garnished with the tomatoes."
*Yuri insists that only Persian saffron be used; fortunately this is available from Kalustyan’s.
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