Armenian Lamb with Pilaf Recipe

Ingredients for Armenian Lamb

1 kg / 2 lb fillet end leg of lamb

1 tbsp oil

25 g/ 1 Oz butter

2 onions, chopped

2 cloves garlic, chopped

25 g/ 1 Oz flour

1 tsp ground cumin

½ tsp ground allspice

2 tbsp tomato paste

300 ml/ ½ pint hot chicken stock

Salt / freshly ground black pepper

Ingredients For pilaf

40 g/ 1 ½ Oz butter

1 small onion, chopped

250 g / 8 oz long-grain rice

450 ml / ¾ pint hot chicken stock

Salt / freshly ground black pepper

75 g/ 3 Oz currants

75 g/ 3 Oz almonds, blanched and chopped

Preparation Method

1. Remove meat from bone and cut into bite-sized cubes.

2. Pour oil into a bowl, add butter and cook for 1 minute. Stir in onion and garlic and cook for 3 minutes. Add the meat and cook, for 3 minutes.

3. Stir in the flour and add remaining ingredients. Cook, covered, for 10 minutes. Allow to stand for 15 minutes, then cook for a further 6 minutes.

4. To make the pilaff, place the butter in a large shallow dish and cook for 1 minute. Stir in onion and rice and cook for 4 minutes.

5. Add stock and seasoning and cook for 15 minutes or until rice is fluffy, adding extra stock if necessary. Check seasoning and stir in currants and almonds before serving with the lamb..