Entree: Azerbaijan – Baku & Absheron – Jiz-Biz (Sizzling pan-fried lamb cubes cooked with tomatoes, onions, and regional spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or clarified butter
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 2 medium tomatoes, chopped, approx. 10 oz (280 g)
- 1 medium red bell pepper, sliced, approx. 6 oz (170 g)
- 2 garlic cloves, minced (about 2 tsp (10 g))
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2 g) paprika
- 1/2 tsp (2 g) sumac (optional, for tartness)
- 1/2 cup (120 ml) water or light broth
- 1 tbsp (15 ml) fresh lemon juice
- Salt
- Freshly ground black pepper
- Fresh cilantro or parsley, chopped, for garnish

Show original ingredient measurements

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or clarified butter
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 2 medium tomatoes, chopped, approx. 10 oz (280 g)
- 1 medium red bell pepper, sliced, approx. 6 oz (170 g)
- 2 garlic cloves, minced (about 2 tsp / 10 g)
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2 g) paprika
- 1/2 tsp (2 g) sumac (optional, for tartness)
- 1/2 cup (120 ml) water or light broth
- 1 tbsp (15 ml) fresh lemon juice
- Salt
- Freshly ground black pepper
- Fresh cilantro or parsley, chopped, for garnish

Instructions

1. Season lamb cubes with salt, pepper, and half the ground coriander; heat oil in a wide heavy skillet over high heat until shimmering.
2. Add lamb in a single layer and sear, turning occasionally, until well browned on all sides, about 6–8 minutes; remove browned lamb and set aside.
3. Reduce heat to medium, add sliced onion, and sauté until softened and beginning to brown, about 8–10 minutes.
4. Add garlic, red bell pepper, remaining coriander, cumin, paprika, and sumac; cook 1–2 minutes until fragrant.
5. Stir in chopped tomatoes and the 1/2 cup (120 ml) water, scraping the pan to lift browned bits; return lamb to the pan.
6. Simmer gently, uncovered, until lamb is tender and sauce reduces to a coating consistency, about 15–20 minutes.
7. Stir in lemon juice, adjust seasoning with salt and pepper, and remove from heat.
8. Garnish with chopped cilantro or parsley and serve hot alongside plov (rice) or flatbread as in Baku-region tradition.