Difference between revisions of "Armenian Lamb (recipe)"

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Armenian Lamb
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Submitted by Baron Hrolf Herjolfssen, O.P.  
1 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
 
 
 
 
 
.
 
  
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 pint of stock, away from the heat, and blend until the mixture is smooth.
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==Ingredients==
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* 1 tablespoon oil
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* 2lb (900g) fillet end of leg of [[lamb]]
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* 1oz (30g) [[butter]]
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* 2 medium sized [[onion]]s, sliced
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* 1 clove [[garlic]], chopped
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* [[salt]] and [[pepper]] to taste
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* 1 tablespoon [[flour]]
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* 1 teaspoon ground [[cumin]]
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* 1/2 teaspoon ground [[allspice]]
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* 1/2 - 3/4 pint (250-450ml) [[stock]]
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* 2 tablespoons [[tomato]] purée
  
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 or Mark 4. Stir the mixture occasionally, adding the reserved stock, if necessary and season to taste.
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==Method==
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# 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.
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# 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.
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# 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.
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# 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.
  
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.
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[[Category:recipes]]

Latest revision as of 09:38, 21 October 2008

Submitted by Baron Hrolf Herjolfssen, O.P.

Ingredients

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 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.
  3. 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.
  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 with a green salad in season.