Lamb with onions
3 servings
120 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories194kcal
Proteins9.3grams
Fats14.8grams
Carbohydrates6.6grams
Lamb
150
g
Onion
125
g
Tomato puree
15
ml
Wheat flour
5
g
Salt
to taste
Ground black pepper
to taste
Parsley
to taste
1
Cut the lamb meat into cubes and fry in oil.
- Lamb: 150 g
- Clarified butter (ghee): 20 g
2
Finely chop the onion and mix it with the lamb.
- Lamb: 150 g
- Onion: 125 g
3
Add tomato puree, salt, and pepper.
- Tomato puree: 15 ml
- Salt: to taste
- Ground black pepper: to taste
4
Pour some pre-cooked bone broth into the meat and simmer on low heat.
- Lamb: 150 g
- Clarified butter (ghee): 20 g
5
10-15 minutes before the lamb is ready, add the roasted flour mixed with broth.
- Wheat flour: 5 g
- Lamb: 150 g
- Clarified butter (ghee): 20 g
6
Serve the lamb sprinkled with parsley.
- Parsley: to taste
7
Pickled cucumbers need to be served separately.
- Marinated cucumbers: 50 g
