Armenian Lamb (recipe)

2007-11-15T09:50:16Z

210.212.227.196:

eltanovarc
Submitted by Baron Hrolf Herjolfssen, O.P.

'''Ingredients:'''
* tablespoon oil (1kg)
* 2 lb fillet end of leg of [[lamb]](30g)
* 1 oz [[butter]]
* 2 medium sized [[onion]]s (sliced)
* 1 clove [[garlic]] (chopped)
* [[salt]] and [[pepper]].
* 1 tablespoon plain [[flour]]
* 1 teaspoon ground [[cumin]] seed
* 1/2 teaspoon ground [[allspice]]
* 1/2 - 3/4 pint [[stock]]
* 2 tablespoons [[tomato]] purée

'''Method'''
# Cut the meat from the bone and divide into 2-inch squares. Heat the oil in a sauté pan, or deep flameproof casserole, drop in the butter and, when foaming, brown the meat a few pieces at a time.
# Remove the meat, add the onions and garlic and cook slowly for 5 minutes, stirring from time to time; dust in the flour and spices and continue cooking a further 3-4 minutes. Stir in the tomato purée and ½ pint of stock, away from the heat, and blend until the mixture is smooth.
# Return pan to the stove and stir mixture until boiling; reduce the heat, add the meat to the pan, cover and cook for 45-60 minutes on top of the stove of in the oven at 350°F or Mark 4. Stir the mixture occasionally, adding the reserved stock, if necessary and season to taste.
# Dish up the meat on a serving dish, piling it up neatly. Reduce the gravy to a thick sauce, if necessary and spoon it over. There should be sufficient to moisten it. Arrange Pilaf at each end of the dish or serve it separately. Serve a green salad in season.

[[Category:recipes]]

Cunnan - User contributions [en]

Armenian Lamb (recipe)