| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats, Grains |
Armenian |
Armenian, Fruit, Lamb, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Butter |
| 1 |
|
Onion, finely chopped |
| 1 |
|
Garlic clove, fine chopped |
| 1 |
lb |
Lean boneless meat * |
| 2 |
c |
Water |
| 1 |
T |
Lemon juice, fresh |
| 1/2 |
t |
Ground ginger |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
c |
Dried apricots |
| 2 |
T |
Walnuts, chopped |
| 2 |
T |
Sugar |
INSTRUCTIONS
NB * Meat should be lamb or mutton, weighed boneless and defatted, and
cut into 1" cubes. In a heavy saucepan or casserole, melt the butter
over moderate heat. Add the onion and garlic and saut* until soft but
not browned, stirring frequently. Add the meat and saut* until browned
on all sides. Add the water, lemon juice, ginger, salt & pepper. Cover
and simmer until the meat is nearly tender (abt 1 hour for lamb, 3 for
mutton). Add the apricots, nuts and sugar (to taste), stirring well to
dissolve the latter. Cover and simmer 15 minutes or until the meat and
fruit are tender. Serve with plain rice pilaf. Recipe Sonia Uvezian
"The Cuisine of Armenia" Mmed IMH c/o Georges' home BBs 2:323/4.4
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