Armenian-Style Ground Lamb Stew
- Kid-friendly
- Gluten free
- Lactose free
- Peanut free
Ingredients
- 2 tbsp (30 mL) olive oil
- 2 onions, chopped
- 1 lb (500 g) ground lamb
- 2 cloves garlic, minced
- 1/4 cup (60 mL) tomato paste
- 2 carrots, diced
- 1 white turnip, diced
- Half sweet green pepper, diced
- 1 bay leaf
- 1 tsp (5 mL) ground allspice
- 1/2 tsp (2 mL) ground cumin
- 1/2 tsp (2 mL) black pepper
- 1/4 tsp (1 mL) cayenne pepper
- 2/3 cups (150 mL) chopped parsley
- 1 tsp (5 mL) salt
- 1 tbsp (15 mL) lemon juice
Preparation
In large saucepan, heat oil over medium-high heat; fry onions until golden brown, 10 to 12 minutes. Add lamb and garlic; fry, stirring and breaking up lamb with wooden spoon, until seared, about 5 minutes. Push onion mixture to side of pan; in centre, fry tomato paste until darkened slightly, 1 to 2 minutes.
Stir in carrots, turnip, sweet pepper, bay leaf, allspice, cumin, black and cayenne peppers, cinnamon and all but 2 tbsp/30 mL of the parsley; sauté until carrots and turnip are slightly softened, 4 to 5 minutes.
Stir in salt and 1 cup/250 mL water; reduce heat and simmer, covered, until vegetables are softened and flavours are blended, about 30 minutes. Remove bay leaf; stir in lemon juice and remaining parsley.
Makes 4 to 6 servings.
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