Armenian Lamb (recipe)

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 onions (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

1. 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.
2. 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.
3. 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.
4. 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.