Lamb with dried apricots
3 servings
120 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories211.2kcal
Proteins9.2grams
Fats14.9grams
Carbohydrates11.1grams
Lamb
150
g
Onion
50
g
Tomato puree
15
ml
Dried apricots
50
g
Salt
to taste
Ground black pepper
to taste
Parsley
to taste
1
Cut the prepared lamb into small pieces, place them in a pot, cover with hot water, close the lid and simmer on low heat until partially cooked, occasionally removing the foam.
- Lamb: 150 g
- Salt: to taste
- Ground black pepper: to taste
2
Strain the broth obtained after boiling the meat.
3
Fry pieces of meat in oil, add sautéed finely chopped onion and tomato puree, salt, pepper, pre-soaked dried apricots, pour in some broth and simmer the ingredients until cooked.
- Lamb: 150 g
- Clarified butter (ghee): 20 g
- Onion: 50 g
- Tomato puree: 15 ml
- Salt: to taste
- Ground black pepper: to taste
- Dried apricots: 50 g
4
Serve the lamb drizzled with the juice that formed during its stewing.
- Lamb: 150 g
- Clarified butter (ghee): 20 g
- Onion: 50 g
- Tomato puree: 15 ml
- Dried apricots: 50 g
5
Serve the parsley separately.
- Parsley: to taste
