Armenian Lamb


2 people made this

About this recipe: This is a dish from the days when anything spicey 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.

HighSpeedMum Gloucestershire, England, UK

Serves: 4 

  • 2lbs fillet end or leg of lamb (I use stewing lamb which is just as good)
  • 1 tablespoon oil
  • 2 small medium-sized onions, sliced
  • 1 clove garlic, chopped
  • 1 tablespoon flour or cornflour
  • 1 tablespoon ground cumin seed
  • half teaspoon ground allspice
  • 2 tablespoons tomato puree
  • half to three quarters pint stock
  • salt & 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 sautee 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 & garlic & cook slowly for 5 minutes, stirring from time to time;
  4. dust in the flour and spices and continue cooking for a further 3-4 minutes.
  5. Stir in the tomato puree and half a pint of the stock, away from the heat, and blend until mixture is smooth.
  6. Return to the stove and stir mixture until boiling;reduce theheat and add the meat. Cover and cook at 350F, Gas mark 4
  7. Stir occasionally adding the rest of the stock if necessary.
  8. Reduce the gravy to a thick sauce if necessary and spoon over.


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.

Serving suggestion

Serve with Pilaf rice or my Nutty, Spicey Rice Salad.


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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