Spiced Armenian Lamb Stew
Serve this rich stew over rice or couscous along with a cucumber salad and your choice of bread.
INGREDIENTS | SERVES 4–6
- 2 tablespoons butter
- 1 large yellow onion, diced
- 2 pounds lean, boneless leg of lamb, cut into 1" cubes
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- Salt to taste
- ¼ cup tomato paste
- 1 cup water
- 2 tablespoons dry red wine
Melt the butter in a 6-quart Dutch oven and bring to temperature over medium heat. Add the onions; sauté for 3 minutes.
Pushing the onions to the side of the pan, add the lamb and brown the meat in the butter. Stir the paprika, pepper, allspice, and cinnamon into the meat and onions. Add salt to taste.
Push the meat and onions to the side and sauté the tomato paste for 2 minutes, then stir it into the meat and onions. Slowly pour the water into the pan. Stir to dissolve the tomato paste into the water. Bring the water to a boil, then reduce the heat, cover, and simmer for 45 minutes, or until the meat is tender.
Add the red wine, cover, and simmer for 15 more minutes. Taste for seasoning and add salt and pepper, if needed.
