Armenian Lamb Casserole
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
- 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.
- Stir in the garlic, cumin seeds and allspice. Cook for a further minute.
- 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.
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.