Armenian Lamb

Name: Armenian Lamb
Yield: Serves 4
Cuisine: Armenian
Ingredients: 2–3 tbsp sour cream or crème fraîche; Juice of half a lemon; 1 tbsp redcurrant jelly; Salt and freshly ground black pepper; 1 garlic clove, peeled and finely chopped; 2 tsp plain flour; 600 g lamb neck fillets, each cut into 5 large cubes, or cubed shoulder or leg meat; 1 large onion, peeled and finely chopped; 500 ml lamb or chicken stock; 1 tbsp tomato purée; 1 tsp unsweetened cocoa powder; 1 tsp cumin seeds; 2 tbsp good quality olive oil; 25 g butter; ½ tsp ground allspice; 1 large red pepper, deseeded, and sliced into long thin strips

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

This is one of my mother-in-law Beryl’s standby dishes, much loved by all the family. I have given it the chocolate treatment, which emphasises the richness and deepens the flavour, and even managed to sneak it past my children without them noticing.

Ingredients

1 tsp cumin seeds
½ tsp ground allspice
1 large red pep

Asia
Armenia
Main course

Method

Toast the cumin seeds and allspice in a large, dry frying pan for about 1 minute, remove and set to one side. Fry the red pepper in the same dry pan for about 5 minutes, until softened and lightly browned, then set aside.

Heat the oil and butter in the pan until the butter is foaming, then add the meat and brown it on all sides. Add the red pepper, spices, onion and garlic, season with