Armenian lamb

    3 hours 30 min

    This is a dish from the days when anything spicy was given a "foreign" name. I have no idea if this is, in fact, Armenian, but what I can tell you is that it is delicious. I use stewing lamb which is just as good as leg or fillet.


    Gloucestershire, England, UK
    13 people made this

    Serves: 4 

    • 900g (2 lb) fillet end or leg of lamb
    • 1 tablespoon butter
    • 2 onions, sliced
    • 1 clove garlic, chopped
    • 1 tablespoon flour or cornflour
    • 1 tablespoon ground cumin seed
    • 1/2 teaspoon ground allspice
    • 2 tablespoons tomato puree
    • 400ml (2/3 pint) stock, or as needed
    • salt and pepper, to taste

    Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

    1. Cut the meat from the bone and divide into 2-inch squares.
    2. Heat the oil in a saute pan, or deep flameproof casserole, drop in the butter and, when foaming, brown the meat a few pieces at a time.
    3. Remove the meat, add the onions and garlic; cook slowly for 5 minutes, stirring from time to time.
    4. Dust in the flour and spices and continue cooking for a further 3 to 4 minutes.
    5. Stir in the tomato puree and half a pint (300ml) of the stock, away from the heat, and blend until mixture is smooth.
    6. Return to the stove and stir mixture until boiling; reduce the heat and add the meat. Cover and cook in the oven at 180 C / Gas 4. Stir occasionally adding the rest of the stock if necessary. Before serving, reduce the gravy to a thicker sauce if liked by simmering over medium heat.


    AGA TIP - I bring it to the boil, and then transfer to the simmering oven and leave it there for as long as I can.


    You can do this dish with lamb chops, stewing lamb or even mutton. I am using mutton today so it may need a little longer to cook. Just adjust the cooking time according to the cut of meat you are using.

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