Missov dziran (armenian lamb and apricot stew)

Yield: 4 Servings

Measure Ingredient
2 tablespoons Butter
1 medium Onion; finely chopped
1 medium Garlic clove; fine chopped
1 pounds Lean boneless meat *
2 cups Water
1 tablespoon Lemon juice, fresh
½ teaspoon Ground ginger
\N \N Salt
\N \N Freshly ground black pepper
1 cup Dried apricots
2 tablespoons Walnuts; chopped
2 tablespoons Sugar

NB * Meat should be lamb or mutton, weighed boneless and defatted, and cut into 1" cubes.

In a heavy saucepan or casserole, melt the butter over moderate heat. Add the onion and garlic and saut* until soft but not browned, stirring frequently. Add the meat and saut* until browned on all sides. Add the water, lemon juice, ginger, salt & pepper. Cover and simmer until the meat is nearly tender (abt 1 hour for lamb, 3 for mutton). Add the apricots, nuts and sugar (to taste), stirring well to dissolve the latter. Cover and simmer 15 minutes or until the meat and fruit are tender. Serve with plain rice pilaf.

Recipe Sonia Uvezian "The Cuisine of Armenia" Mmed IMH c/o Georges' home BBs 2:323/4⅖

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