Title: Cossack Braised Lamb]
Categories: Entree Meat Ethnic
Yield: 1 Recipe
| 3 1/16 | lb | Lamb shoulder cubed 1/2" |
| 2 | | Onion, chopped |
| 1 | tb | Tarragon |
| 1/2 | tb | Paprika |
| 2 | | Garlic cloves minced |
| 2 | ts | Salt |
| 1/2 | c | Beef stock |
| 1 | c | Yogurt, plain |
| 2 | | Apples, cored, peeled, & cubed 1/2" |
Brown lamb slowly in butter, add additional butter if necessary. Add onion,
paprika, & tarragon. Saute for 4-5 minutes, add vinegar, salt, pepper, &
stock. Cover & 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. Origin: Tanya Poreshemov, Kiev, Ukraine
circa 1995