Armenian Lamb (recipe): Difference between revisions

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Submitted by Baron Hrolf Herjolfssen, O.P.
Armenian Lamb


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


==Method==
2 lb fillet end of leg of lamb(30g)
# 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 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 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 with a green salad in season.


[[Category:recipes]]
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 pure
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 pure 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.

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.