| Armenian Lamb Stew 2 pounds of boneless lean leg of lamb, cut into 1 1/2 inch cubes
2 tablespoons of butter
2 medium yellow onions, peeled and coarsely chopped
1 teaspoon of salt
1/2 teaspoon of paprika
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of ground allspice
1/4 teaspoon of ground cinnamon
1/4 cup of tomato paste diluted with 1/2 cup of water
2 tablespoons of dry red wine |
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Heat a large frying pan and add the lamb and butter. Brown the meat and place it in a 6 quart stove top casserole, leaving the fat in the frying pan. Sauté the onions in the reserved fat and add to the pot, along with the remaining ingredients except the wine. Cover and simmer for 45 minutes or until tender. Add the wine, cover and simmer for 15 minutes more. The stew is very thick and rich tasting. Serve over rice. Serves 4 -6 |
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