Armenian cuisine featured Sunday on MPT

May 01, 1991

Armenian Lamb Stew

2 pounds boneless lean leg of lamb, cut in 1 1/2 -inch cubes

2 tablespoons butter

2 medium yellow onions, peeled and coarsely chopped

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 cup tomato paste diluted with 1/2 cup water

2 tablespoons dry red wine

Heat a large frying pan and add the lamb and butter. Brown the meat and place it in a six-quart stove-top casserole, leaving the fat in the frying pan. Saute the onions in the reserved fat and add to the pot, along with the remaining ingredients except the wine. Cover and simmer 45 minutes or until all is tender. Add the wine, cover and simmer 15 minutes more. This stew is very thick and rich-tasting. Serve it over rice.

# Serves four to six.

"The Frugal Gourmet on Our Immigrant Ancestors" by Jeff Smith -- William Morrow and Co. Inc., 1990

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.