Russian Cookbook » lamb

Russian Lamb Ragout (Ragu iz baranini)

driver — Wed, 24 Sep 2008 04:17:56 +0000

500g boneless lamb, cut into 2.5cm pieces
1/2 cup plain flour
3 tablespoons olive oil
4 lamb kidneys, cut into halves lengthwise
5 baby turnips
15 baby carrots, peeled and left whole
15 baby potatoes, peeled
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup dry rye breadcrumbs
2 tablespoons fresh dill, very finely chopped
2 tablespoons fresh parsley, very finely chopped
2 clove garlic, very finely chopped
30g butter, melted
Salt and pepper, to taste

Preheat the oven to 375°F (190°C).

Dust the meat pieces lightly with the flour. Heat the oil in a frying pan over moderately high heat and cook the meat in two batches, turning until browned. Remove to an ovenproof 2-litre casserole and set aside.

Brown the kidneys quickly on both sides. Put these on top of the lamb, add the turnips, carrots and potatoes, and pour over the wine stock. Season well. Cover and bake in the oven for about 1 -1.5 hour or until the meat is tender.

Mix the breadcrumbs with the dill, parsley, garlic and melted butter. Remove the casserole from the oven and stir the meat and vegetables. Sprinkle the breadcrumb mixture on top, return to the oven, and bake, uncovered, until the topping is golden and crisp -about 15 minutes.

Uzbek Lamb With Chickpeas (Guisht nukhot)

driver — Fri, 14 Dec 2007 00:47:14 +0000

1 kg lamb, 3-5 cm cubes
3 tablespoons butter
3 tablespoons oil
1 can chickpeas
1 cup beef (chicken) broth
200 gr tomatoes, chopped
100 gr tomato paste
1 small onion, chopped
2 cloves garlic, finely chopped
Salt and pepper, to taste
3 tablespoons parsley, finely chopped

Heat up olive oil in a heavy pan and saute chopped onions for 5-10 minutes or until lightly browned. Add garlic and saute for 3 minutes more.

Add butter and lamb and saute until browned.

Add tomato paste, mix well and saute for 5 minutes.

Add chickpeas and simmer for 5 minutes covered.

Add broth and tomatoes. Cover and slow simmer for at least one hour.

Season with salt and pepper, add parsley.

Serve hot with flat breads or pitta breads.

Russian Braised Spring Lamb with Cabbage (Tushenaya baranina s kapustoi)

driver — Tue, 27 Nov 2007 02:14:20 +0000

1 kg lamb, cut into serving pieces
4 tablespoons aflour
4 tablespoons butter
2 cups chicken stock
3 cloves garlic, minced
1 head cabbage, finely shredded
1/2 teaspoon caraway seeds
1/2 teaspoon dill seeds
1 teaspoon sugar
2 teaspoons vinegar
Salt and pepper, to taste

Dredge the lamb in flour and brown on all sides in the butter.

Add the stock and simmer for 1- 2 hours.

Add all the remaining ingredients and continue cooking over medium heat for another 30 minutes, stirring occasionally.

Dimlama (Uzbek stew)

driver — Wed, 24 Oct 2007 05:37:31 +0000

500 gr lamb or beef, large pieces 30-50 gr each
2 large onion, chopped
2 medium carrot, chopped
1 medium turnip, chopped
1 medium bell pepper, chopped
2 medium yellow squash, chopped
1 medium eggplant, chopped
3 large potatoes, chopped
2 large ripe tomatoes, chopped
4 cloves garlic
4 tablespoon canola oil
Salt, pepper and cayenne pepper, to taste

Heat the oil in large heavy saucepan (or in Dutch oven). Add the meat and fry it for 10 minutes, steering occasionally.

Add onion, carrot, turnip, bell pepper, squash, eggplant, potatoes and garlic to the meat and cover with water. Bring it to the boil and then simmer on low heat for 90 minutes. Do not mix vegetables while cooking!

Add fresh parsley and coriander then serving.