Armenian Lamb (recipe) - Revision history

Ladyadele: Tidied up

2008-10-20T22:38:51Z

Tidied up

← Older revision		Revision as of 08:38, 21 October 2008
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	Submitted by Baron Hrolf Herjolfssen, O.P.		Submitted by Baron Hrolf Herjolfssen, O.P.

	~~'''~~Ingredients~~:'''~~		==Ingredients==
	* tablespoon oil ~~(1kg)~~		* 1 tablespoon oil
	* 2 lb fillet end of leg of [[lamb]]~~(30g)~~		* 2lb (900g) fillet end of leg of [[lamb]]
	* 1 oz [[butter]]		* 1oz (30g) [[butter]]
	* 2 medium sized [[onion]]s (sliced)		* 2 medium sized [[onion]]s, sliced
	* 1 clove [[garlic]] (chopped)		* 1 clove [[garlic]], chopped
	* [[salt]] and [[pepper]].		* [[salt]] and [[pepper]] to taste
	* 1 tablespoon ~~plain~~ [[flour]]		* 1 tablespoon [[flour]]
	* 1 teaspoon ground [[cumin]] ~~seed~~		* 1 teaspoon ground [[cumin]]
	* 1/2 teaspoon ground [[allspice]]		* 1/2 teaspoon ground [[allspice]]
	* 1/2 - 3/4 pint [[stock]]		* 1/2 - 3/4 pint (250-450ml) [[stock]]
	* 2 tablespoons [[tomato]] ~~pur�e~~		* 2 tablespoons [[tomato]] purée

	~~'''~~Method~~'''~~		==Method==
	# Cut the meat from the bone and divide into 2-inch squares. Heat the oil in a ~~saut�~~ pan, or deep flameproof casserole, drop in the butter and, when foaming, brown the meat a few pieces at a time.		# 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 ~~pur�e~~ and		# Remove the meat, add the onions and garlic and cook slowly for five minutes, stirring from time to time. Add the flour and spices and continue cooking a further 3-4 minutes. Stir in the tomato purée and 1/2 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		# Return pan to the stove and stir 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/180°C or Mark 4. Stir the mixture occasionally, adding more stock if necessary. 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.		# 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 with a green salad in season.

	[[Category:recipes]]		[[Category:recipes]]

Simoncursitor: Reverted edits by 210.212.227.196 (Talk); changed back to last version by Conrad Leviston

2007-11-15T15:42:13Z

Reverted edits by 210.212.227.196 (Talk); changed back to last version by Conrad Leviston

← Older revision		Revision as of 01:42, 16 November 2007
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	eltanovarc
	Submitted by Baron Hrolf Herjolfssen, O.P.		Submitted by Baron Hrolf Herjolfssen, O.P.

Line 13:		Line 12:
	* 1/2 teaspoon ground [[allspice]]		* 1/2 teaspoon ground [[allspice]]
	* 1/2 - 3/4 pint [[stock]]		* 1/2 - 3/4 pint [[stock]]
	* 2 tablespoons [[tomato]] ~~purée~~		* 2 tablespoons [[tomato]] pur�e

	'''Method'''		'''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.		# Cut the meat from the bone and divide into 2-inch squares. Heat the oil in a saut� 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.~~		# 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 pur�e and
	# 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.~~		# 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
	# 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.		# 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.

210.212.227.196 at 09:50, 15 November 2007

2007-11-15T09:50:16Z

← Older revision		Revision as of 19:50, 15 November 2007
Line 1:		Line 1:
			eltanovarc
	Submitted by Baron Hrolf Herjolfssen, O.P.		Submitted by Baron Hrolf Herjolfssen, O.P.

Line 12:		Line 13:
	* 1/2 teaspoon ground [[allspice]]		* 1/2 teaspoon ground [[allspice]]
	* 1/2 - 3/4 pint [[stock]]		* 1/2 - 3/4 pint [[stock]]
	* 2 tablespoons [[tomato]] ~~pur�e~~		* 2 tablespoons [[tomato]] purée

	'''Method'''		'''Method'''
	# Cut the meat from the bone and divide into 2-inch squares. Heat the oil in a ~~saut�~~ pan, or deep flameproof casserole, drop in the butter and, when foaming, brown the meat a few pieces at a time.		# 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 ~~pur�e~~ and		# 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		# 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.		# 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.

Conrad Leviston: Category:recipes

2004-11-10T23:54:20Z

Category:recipes

← Older revision		Revision as of 09:54, 11 November 2004
Line 19:		Line 19:
	# 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.		# 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.		# 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]]

Dan at 02:29, 20 October 2003

2003-10-20T02:29:26Z

← Older revision		Revision as of 12:29, 20 October 2003
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			Submitted by Baron Hrolf Herjolfssen, O.P.

	'''Ingredients:'''		'''Ingredients:'''
	* tablespoon oil (1kg)		* tablespoon oil (1kg)

Tobin: wikification of a new recipe

2003-07-24T13:41:28Z

wikification of a new recipe

← Older revision		Revision as of 23:41, 24 July 2003
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	Ingredients:		'''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]] pur�e

			'''Method'''
⚫	1 tablespoon oil(1kg)
		⚫	# Cut the meat from the bone and divide into 2-inch squares. Heat the oil in a saut� 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 pur�e and
⚫	2 lb fillet end of leg of lamb(30g)
		⚫	# 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

		⚫	# 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.
⚫	1 oz butter

⚫	2 medium sized ~~onions~~ (sliced)

⚫	1 clove garlic (chopped)

⚫	salt and pepper.

⚫	1 tablespoon plain flour

⚫	1 teaspoon ground cumin seed

	� teaspoon ground allspice

	� - � pint stock

⚫	2 tablespoons tomato pur�e

⚫	Cut the meat from the bone and divide into 2-inch squares. Heat the oil in a saut� 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 pur�e and

⚫	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

⚫	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.

131.217.6.2 at 13:30, 24 July 2003

2003-07-24T13:30:04Z

← Older revision		Revision as of 23:30, 24 July 2003
Line 1:		Line 1:
	Ingredients:		Ingredients:

	1 tablespoon oil(1kg)		1 tablespoon oil(1kg)

131.217.6.2 at 13:29, 24 July 2003

2003-07-24T13:29:45Z

← Older revision		Revision as of 23:29, 24 July 2003
Line 1:		Line 1:
			Ingredients:
	Armenian Lamb

	1 tablespoon oil(1kg)		1 tablespoon oil(1kg)

131.217.6.2 at 13:29, 24 July 2003

2003-07-24T13:29:20Z

← Older revision		Revision as of 23:29, 24 July 2003
Line 1:		Line 1:
	Armenian Lamb		Armenian Lamb

	1 tablespoon oil(1kg)		1 tablespoon oil(1kg)

	2 lb fillet end of leg of lamb(30g)		2 lb fillet end of leg of lamb(30g)

	1 oz butter		1 oz butter

	2 medium sized onions (sliced)		2 medium sized onions (sliced)

	1 clove garlic (chopped)		1 clove garlic (chopped)

	salt and pepper.		salt and pepper.

	1 tablespoon plain flour		1 tablespoon plain flour

	1 teaspoon ground cumin seed		1 teaspoon ground cumin seed

	� teaspoon ground allspice		� teaspoon ground allspice

	� - � pint stock		� - � pint stock

	2 tablespoons tomato pur�e		2 tablespoons tomato pur�e

131.217.6.2 at 13:28, 24 July 2003

2003-07-24T13:28:27Z

← Older revision		Revision as of 23:28, 24 July 2003
Line 1:		Line 1:
	Armenian Lamb		Armenian Lamb
	1 tablespoon oil		1 tablespoon oil(1kg)
	~~(1kg)~~ 2 lb fillet end of leg of lamb		2 lb fillet end of leg of lamb(30g)
	~~(30g)~~ 1 oz butter		1 oz butter
	2 medium sized onions (sliced)		2 medium sized onions (sliced)
	1 clove garlic (chopped)		1 clove garlic (chopped)
	salt and pepper. ~~1 tablespoon plain flour~~		salt and pepper.
			1 tablespoon plain flour
	1 teaspoon ground cumin seed		1 teaspoon ground cumin seed
	� teaspoon ground allspice		� teaspoon ground allspice