About this recipe: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.
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Method Prep:30min › Cook:3hr › Ready in:3hr30min
Cut the meat from the bone and divide into 2-inch squares.
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.
Remove the meat, add the onions and garlic; cook slowly for 5 minutes, stirring from time to time.
Dust in the flour and spices and continue cooking for a further 3 to 4 minutes.
Stir in the tomato puree and half a pint (300ml) of the stock, away from the heat, and blend until mixture is smooth.
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.