Armenian Lamb Stew
Since I haven't posted anything here recently and I've had a few requests for the recipe I mad last night, I thought I'd stick it here too.
Armenian Lamb Stew (Tass Kebab)
from The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith
2 pounds boneless lean leg of lamb, cut in 1 1/2-inch cubes
2 tablespoons butter
2 medium yellow onions, peeled and coarsely chopped
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 cup tomato paste diluted with 1/2 cup water
2 tablespoons dry red wine
Heat a large frying pan and add the lamb and butter. Brown the meat and place it in a 6-quart stove-top casserole, leaving the fat in the frying pan. Saute the onions in the reserved fat and add to the pot, along with the remaining ingredients except the wine. Cover and simmer 45 minutes or until all is tender. Add the wine, cover, and simmer 15 minutes more.
This stew is very thick and rich-tasting. Serve it over rice.
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My notes: I used lamb shoulder which worked just fine. Just do your best to trim the fat off. I added extra water while it was simmering, eyeball it to keep it from burning! Instead of the dry red wine, I used vermouth. Over rice, with green peas on the side, I wished I'd had enough lamb to double the recipe!
Armenian Lamb Stew (Tass Kebab)
from The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith
2 pounds boneless lean leg of lamb, cut in 1 1/2-inch cubes
2 tablespoons butter
2 medium yellow onions, peeled and coarsely chopped
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 cup tomato paste diluted with 1/2 cup water
2 tablespoons dry red wine
Heat a large frying pan and add the lamb and butter. Brown the meat and place it in a 6-quart stove-top casserole, leaving the fat in the frying pan. Saute the onions in the reserved fat and add to the pot, along with the remaining ingredients except the wine. Cover and simmer 45 minutes or until all is tender. Add the wine, cover, and simmer 15 minutes more.
This stew is very thick and rich-tasting. Serve it over rice.
---------
My notes: I used lamb shoulder which worked just fine. Just do your best to trim the fat off. I added extra water while it was simmering, eyeball it to keep it from burning! Instead of the dry red wine, I used vermouth. Over rice, with green peas on the side, I wished I'd had enough lamb to double the recipe!