Armenian Lamb (recipe)
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Submitted by Baron Hrolf Herjolfssen, O.P.
- 1 tablespoon oil
- 2lb (900g) fillet end of leg of lamb
- 1oz (30g) butter
- 2 medium sized onions, 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
- 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.