Dish of Lamb & Apricot Stew
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Lamb & Apricot Stew


Armenia   -   Missov Dziran
Serves:
Effort:
Sched:
DoAhead:  		 5 main
***
2-1/2 hrs
Yes		 A flavorful stew demonstrating the Caucasus penchant for cooking meat with fruit. An excellent party or pot-luck dish which tolerates reheating and a little over-cooking well.

2
8
2
1-1/2
1-1/2
3
1/3
1/3
2/3
2/3
2
5
3
#
oz
cl
T
T
c
t
t
t
t
T
oz
T
Lamb, lean (1)
Onions
Garlic
Butter
Olive Oil
Water
Cumin seed
Pepper, black
Ginger, ground  
Salt
Lemon Juice
Apricots, dried
Walnuts
Make:   -   (2-1/2 hrs - 55 min work)
  1. Cut LAMB into 1 inch cubes,
  2. Chop ONIONS fine, crush GARLIC and chop fine. Mix.
  3. Mix Butter and Olive Oil in a stew pot or large sauté pan. Fry Lamb over moderate heat until lightly browned on all sides. Remove from pan and set aside keeping the oil in the pan,
  4. Add Onion mix to the pan and fry stirring until just starting to take color. Return Lamb to the pan and add Water.
  5. Grind together PEPPER and CUMIN and stir into pot along with Ginger and Salt.
  6. Squeeze LEMON JUICE and stir into the pot.
  7. Simmer covered until lamb is fairly tender, about 1 hour.
  8. Cut APRICOTS in half crosswise and soak for 1/2 hour.
  9. Check WALNUTS to make sure they're fresh (no rancidity) and chop or grind them very fine.
  10. Check water for thin stew consistency. Stir Apricots and Walnuts into the pot and simmer stirring occasionally another 15 minutes or until lamb is fully tender.
  11. Again check water for stew consistency and taste for salt. Adjust as needed.
  12. Serve with plenty of steamed rice or Rice & Vermicelli Pilaf.
NOTES:

  1. Lamb:

      Use whatever cut is most economical. Weight is boneless and with all excess fat removed. Goat could also be used.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required, tt=to taste
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