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Armenian lamb and apricot stew

Armenians artistically combine the meat with apricot.

As winter approaches and fresh fruits and vegetables become scarce, Armenians make use of nuts and dried fruits, which are artistically combined with meat, as in the following recipe.

Serves 4

stew25.jpgINGREDIENTS

2 tablespoons butter
1 large onion, finely chopped
1 tiny clove garlic, finely chopped
1 pound boneless lean lamb, trimmed of excess fat and cut into 1-inch cubes
2 cups water or beef broth
1 tablespoon freshly squeezed and strained lemon juice
½ teaspoon ginger
salt and freshly ground black pepper to taste
1 cup dried tart apricots
2 tablespoons chopped walnuts
1 tablespoon sugar to taste


PREPARATION

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

 

by Sonia Uvezian, The Cuisine of Armenia

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