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

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

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

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Armenian Lamb

Ingredients

Method

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