| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Grains |
Armenian |
Lamb, Fruit, Armenian, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
md |
Onion; finely chopped |
| 1 |
md |
Garlic clove; fine chopped |
| 1 |
lb |
Lean boneless meat * |
| 2 |
c |
Water |
| 1 |
tb |
Lemon juice, fresh |
| 1/2 |
ts |
Ground ginger |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
c |
Dried apricots |
| 2 |
tb |
Walnuts; chopped |
| 2 |
tb |
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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