Armenian Lamb

Preparation info
  • Serves


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

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.


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


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