Cossack Braised Lamb
Yield
6 servingsPrep
20Cook
Ready
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 1/16 | pounds |
lamb shoulder
cubed 1/2 inch |
|
| 2 | each |
onions
chopped |
|
| 1 | tablespoon |
tarragon leaves
|
|
| ½ | tablespoon |
paprika
|
|
| 2 | cloves |
garlic
minced |
|
| 2 | teaspoons |
salt
|
|
| ½ | cup |
beef stock
prefer veal stock if possible |
|
| 1 | cup |
yogurt, plain
|
|
| 2 | each |
apples
cored, peeled, cubed 1/2 inch |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
lamb shoulder
cubed 1/2 inch |
|
| 2 | each |
onions
chopped |
|
| 15 | ml |
tarragon leaves
|
|
| 7.5 | ml |
paprika
|
|
| 2 | cloves |
garlic
minced |
|
| 1E+1 | ml |
salt
|
|
| 118 | ml |
beef stock
prefer veal stock if possible |
|
| 237 | ml |
yogurt, plain
|
|
| 2 | each |
apples
cored, peeled, cubed 1/2 inch |
|
Directions
Brown lamb slowly in butter, add additional butter if necessary.
Add onion, paprika, and tarragon.
Sauté for 4 to 5 minutes, add vinegar, salt, pepper, and stock.
Cover and simmer until meat is tender, about 1 hour.
Stir in the yogurt and apples and simmer for 15 minutes more.
You may want to serve this dish with rice or noodles.
