In Azerbaijani cuisine, the term soyutma refers to any dish that has been boiled in water. The most popular versions of soyutma are with chicken or lamb. The secret to a good lamb soyutma is long, slow cooking.
Preparation time: 20 min
Cooking time: 90 min
- 250 g/10 oz lamb on the bone (lamb shanks are ideal for soyutma)
- 2 medium-sized onions
- 1 carrot
- 250 g/10 oz tomatoes
- 25 g/1 oz sour cream
- black peppercorns
- Place the pieces of lamb in a pan and cover with cold water but only just. Bring to the boil and skim off the scum that forms on the surface of the water. Add salt, 1 tablespoon of black peppercorns, 1 whole onion and 1 carrot. Simmer for 90 minutes to 2 hours until cooked. The meat will slip off the bone when ready.
- Remove the meat from the broth (setting aside the broth to use in soup). Serve the pieces of meat as they are or thinly sliced.
- Place the pieces of meat on a serving plate garnished with sliced tomatoes and raw onion rings.
- Pour over a little sour cream before serving (optional).