Armenian Lamb Casserole

Armenian Lamb Casserole

serves 4


  • 450 g (1 lb) lean Scotch Lamb, cubed i.e. leg, shoulder or neck fillet

  • 1 tbsp olive oil

  • 2 onions, chopped

  • 1 garlic clove, chopped

  • 1 tsp cumin seeds

  • Half tsp allspice

  • 1 level tbsp plain flour

  • 2 level tbsp tomato puree

  • 450 ml (0.75 pt) lamb or beef stock

  • 2 green or red peppers, deseeded and chopped

Cooking Method

  1. Heat the oil in a flameproof casserole and cook the lamb to seal and lightly brown. Stir in the onions, cook over a moderate heat for 5 minutes or until the onions begin to colour.
  2. Stir in the garlic, cumin seeds and allspice. Cook for a further minute.
  3. Blend in the flour then the puree, hot stock and peppers. Cover and simmer for 30-40 minutes or until the lamb is tender. Check and stir occasionally adding a little more stock if required.

Use single loin chops as an alternative, cover and cook in a moderate preheated oven for 40-50 minutes. Beef works well too with these spices.

Serving suggestions

Enjoy some new flavours with lamb cumin seeds and warming allspice, adventurous enough yet easy and impressive for entertaining. Accompany with plain rice or a fruity pilaf.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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