Lamb with Dried Apricots
Main Dishes | Armenian cuisine
⏳ Time
2 hours
🥕 Ingredients
8
🍽️ Servings
3
Description
Recipe taken from a cookbook by John Smith, 'Armenian Cuisine' (1960).
Ingredients
- Lamb - 5.3 oz
- Onion - 1.8 oz
- Clarified Butter - 0.7 oz
- Tomato Puree - 0 fl oz
- Dried Apricots - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
Step by Step guide
Step 1
Cut the prepared lamb into small pieces, place it in a pot, cover with hot water, close the lid, and simmer on low heat until partially cooked, periodically skimming off the foam.
Step 2
Strain the broth obtained after boiling the meat.
Step 3
Sauté the pieces of meat in the butter, add the finely chopped sautéed onion and tomato puree, salt, pepper, pre-soaked dried apricots, pour in a little broth, and stew the ingredients until fully cooked.
Step 4
Serve the lamb drizzled with the juices that formed during cooking.
Step 5
Serve the parsley separately.
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