Recipe ingredients and directions:

2 lbs. leg of lamb, boned and trimmed (use top part or stewing beef)
1 tomato, skinned
� tsp. ground cinnamon
4 oz. corn oil
1 tsp. white pepper
� tsp. fresh thyme
4 oz dry white wine
1� cups bone stock
1 bay leaf
1 tsp. garlic salt
� tsp. ground cloves
2 shallots (green onions or scallions)

Cut trimmed meat into pieces the size of a walnut. Put in a 4-quart saucepan with shallots,
seasoning, herbs and spices.

Mix well to marinate in a cool place for 2-3 hours. Heat oil and add to saucepan. Saute
contents for 5 minutes, shaking pan all the time. Add tomatoes and wine. Cover tightly and
cook over low heat for 4 hours. Serve with pilaf.

Serves 6

Category: Armenian Recipes