Entree: Azerbaijan – Nakhchivan – Jiz Biz (Sautéed or grilled small pieces of lamb cooked with rendered tail fat and onions, a Nakhchivan specialty)

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 25 min

Cook 25 min

Additional 15 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 (2.54 cm) pieces
- 6 oz (170 g) lamb tail fat or suet, cut into small pieces (substitute 4 tbsp (60 ml) ghee if tail fat unavailable)
- 1 1/2 tsp (8 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground sumac (optional)
- 2 medium onions, thinly sliced
- 2 medium tomatoes, peeled and chopped
- 2 tbsp (30 ml) neutral oil (only if using ghee substitute)
- 1/4 cup (60 ml) hot water
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Lavash or flatbread, for serving

Show original ingredient measurements

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch pieces
- 6 oz (170 g) lamb tail fat or suet, cut into small pieces (substitute 4 tbsp (60 ml) ghee if tail fat unavailable)
- 1 1/2 tsp (8 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground sumac (optional)
- 2 medium onions, thinly sliced
- 2 medium tomatoes, peeled and chopped
- 2 tbsp (30 ml) neutral oil (only if using ghee substitute)
- 1/4 cup (60 ml) hot water
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Lavash or flatbread, for serving

Instructions

1. Pat lamb pieces dry and season with 1 1/2 tsp (8 g) salt, 1 tsp (2 g) pepper, and 1 tsp (2 g) sumac if using. Let rest 15–30 minutes at room temperature.
2. In a heavy skillet or cast-iron pan over medium heat, render the lamb tail fat pieces until they melt and begin to brown and smell nutty; if using ghee, warm 2 tbsp (30 ml) oil or ghee instead.
3. Add the sliced onions to the hot fat and sauté until soft and golden, about 8–10 minutes, stirring so they caramelize without burning.
4. Increase heat to medium-high, add the seasoned lamb pieces in a single layer, and sear without moving for 2–3 minutes to develop color. Toss and continue cooking until all sides are well-browned, about 8–10 minutes total.
5. Stir in the chopped tomatoes and 1/4 cup (60 ml) hot water, reduce heat to medium-low, cover, and simmer 8–12 minutes until lamb is tender and sauce has reduced to a glossy finish.
6. Taste and adjust seasoning. Sprinkle with 2 tbsp (8 g) chopped fresh cilantro or parsley, and serve hot with lavash or flatbread to scoop the meat and juices.