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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.
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.