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Deliciously Cozy Bozbash with Bell Peppers and Tomato

a plate of Bozbash on a table
Prep Time 15 mins
Cook Time 90 mins
Total Time 1 hr 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year
Dietary: Dairy-Free, Gluten-Free, High-protein
Description

A rich and comforting Azerbaijani Bozbash stew made with tender meat, tomatoes, onions, and colorful bell peppers, slowly simmered to perfection. Ideal for cozy dinners and packed with traditional flavor.

Ingredients
    Main Ingredients
  • 500 g lamb shoulder or beef stew meat (cut into chunks)
  • 2 tbsp oil (vegetable or sunflower oil)
  • 1 large onion (finely chopped)
  • 4 cloves garlic (minced)
  • 3 medium tomatoes (chopped)
  • 2 tbsp tomato paste
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 4 cups water (or beef broth)
    • Seasonings
  • 1 tsp paprika
  • 1 tsp ground turmeric
  • ½ tsp ground black pepper
  • 1½ tsp salt (or to taste)
  • 1 tsp dried mint (optional)
    • Garnish
  • Fresh parsley or cilantro (chopped, for garnish)
Instructions
  1. 1
    Heat oil in a heavy-bottomed pot over medium heat. Add chopped onions and sauté until golden brown. Add the meat and cook until browned on all sides.
    Sauté the onions low and slow until golden — this base adds sweetness and depth to the stew. Don’t rush it.
  2. 2
    Stir in the garlic, turmeric, paprika, salt, and black pepper. Cook for 1 minute until fragrant.
    Stir continuously for 30–60 seconds after adding garlic and spices — this “blooms” the flavors without burning the garlic.
  3. 3
    Mix in the chopped tomatoes and tomato paste. Cook for 10–12 minutes until tomatoes soften and the mixture thickens.
    Use fully ripe tomatoes if possible. If they’re too acidic, add a small pinch of sugar to balance the flavor
  4. 4
    Pour in the water or broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until the meat is tender.
    Keep the lid slightly ajar while simmering to allow gentle reduction without losing too much liquid. Stir occasionally to prevent sticking.
  5. 5
    Add sliced red, green, and yellow bell peppers, along with dried mint (if using). Simmer uncovered for 15–20 minutes until the peppers are soft and the stew is thickened.
    Don’t overcook the peppers — they should be soft but not mushy to preserve their color and texture. Add them in the last 15–20 minutes only.
  6. 6
    Adjust seasoning to taste. Garnish with fresh parsley or cilantro before serving.
    Chop parsley or cilantro just before serving for maximum freshness. A squeeze of lemon or a spoon of yogurt on the side can brighten the dish.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 30g47%
Saturated Fat 7.5g38%
Cholesterol 70mg24%
Sodium 750mg32%
Total Carbohydrate 15g5%
Dietary Fiber 3g12%
Sugars 5g
Protein 25g50%
Vitamin A 2250 IU
Vitamin C 75 mg
Calcium 45 mg
Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can use beef instead of lamb depending on preference.

Adjust the spiciness by adding chili flakes if desired.

Dried mint gives a signature aroma but can be omitted if unavailable.

Keywords: Bozbash, Azerbaijani stew, lamb stew, traditional dinner, one-pot meal, comfort food

What is Bozbash?
Bozbash is a traditional Azerbaijani stew made with meat and vegetables, often slow-cooked for deep flavor. Its name loosely translates to “grey head,” referring to the pale appearance of some regional versions made without tomato. This variation, however, uses tomatoes and peppers for a richer, red stew more familiar in modern home cooking.

Meat Choice:
While lamb is traditional and adds authentic flavor, beef works equally well. For faster cooking, use tender cuts or even pre-cubed stew meat. Fatty cuts like lamb shoulder or shank develop the best texture and richness when simmered.

Tomatoes & Tomato Paste:
Fresh, ripe tomatoes add sweetness and acidity. Tomato paste deepens the flavor and color—don’t skip it! If tomatoes are out of season, canned diced tomatoes can be substituted.

Vegetable Variations:
Bell peppers add sweetness and texture. You can also include potatoes, carrots, or even chickpeas for a heartier stew. Adjust water content accordingly.

Herbs & Seasoning:
Dried mint is a classic Azerbaijani touch and beautifully balances the richness of the stew. Cilantro or parsley at the end adds freshness.

Serving Tips:
Bozbash is best served hot with rustic bread (like lavash or flatbread) or over a bed of plain rice. A side of pickled vegetables or yogurt pairs nicely for contrast.

Make-Ahead & Storage:
This stew gets better the next day as the flavors develop. It stores well in the fridge for up to 4 days and can be frozen for 1–2 months.

Read it online: https://cookatouille.com/recipe/bozbash/

I’m so grateful you stopped by to check out my recipes. I hope they bring joy to your kitchen. Feel free to share your experience in the comments. Happy cooking!