Baku style sauce
5 servings
180 minutes
Baku sauce is a vibrant expression of Azerbaijani culinary culture, combining rich flavors of meat and vegetables. Its roots trace back to ancient Baku traditions where juicy lamb was stewed with vegetables, absorbing their taste and aroma. Tender eggplants, sweet peppers, and ripe tomatoes create a rich texture while spices add an Eastern zest. The sauce is prepared slowly without adding water, allowing the ingredients to fully develop their flavors. It perfectly complements meat dishes, turning them into a true culinary delight. It can be served as a standalone dish or alongside pilaf, roasted meat, or fresh lavash. Baku sauce embodies the warmth of home and the richness of flavors that transport you to the atmosphere of Eastern bazaars and family celebrations.
1
Fry onion rings with lamb in a cauldron in vegetable oil (1 tablespoon).
- Bone-in lamb: 1 kg
- Onion: 2 heads
2
Layer the eggplants soaked in salted water, bell peppers, and tomatoes.
- Eggplant: 3 pieces
- Bell pepper: 4 pieces
- Tomatoes: 4 pieces
3
Salt and pepper, you can add spices right away — except for bay leaves (add them half an hour before it's done).
- Spices: to taste
4
Cook on the lowest heat for three to four hours, do not add water.
