Chanahi

Ingredients:

500 g/1 lb 2 oz lamb
750 g/1 lb 11 oz potatoes
200 g/8 oz tomatoes
300 g/12 oz eggplants
200 g/8 oz green beans
1 onion
parsley or cilantro

Cut washed lamb into small pieces (2-3 pieces per serving), put meat into a 2-3 qt pot (preferably clay one). Add thinly sliced onions, peeled and slice potatoes, cut in half tomatoes, cleaned from strings and cut into small pieces green beans, diced eggplants, parsley or cilantro, season with salt and pepper, add 2 cups water. Cover the pot and put into preheated oven to braise for 1 1/2 – 2 hours.

Serve chanahi in the same pot in which it was cooked.

Lamb Braised with Vegetables

Ingredients:

500 g/1 lb 2 oz lamb
600 g/1 lb 6 oz potatoes
2 carrots
1 onion
1 turnip
200 g/8 oz green cabbage

Wash lamb and cut into small pieces. Put meat into a pot and add 2-3 cups of hot water. Cover the pot and bring to boil. Add 2-3 potatoes to the pot when water comes to boil, season with salt, lower the heat and cook for 1 hour. Move lamb into a shallow pan. Put vegetables on top of lamb in the following order — washed and cleaned cabbage, diced carrots, onion, turnip, sliced potatoes, 1-2 bay leaves, 5-8 black peppercorns, and 4-5 cloves. Take boiled potatoes from the broth, rub it through a sieve, mix with strained broth, and pour this mixture over vegetables. Continue cooking on low heat 30-40 minutes.

Sprinkle with finely chopped dill or parsley leaves before serving.

Lamb Ragout

Ingredients:

500 g/1 lb 2 oz lamb
600 g/1 lb 6 oz potatoes
2 carrots
1 parsnip
1 turnip
1 onion
2 tbsp tomato paste
2 tbsp oil

Wash lamb (breast or shoulder), remove marrow bones, chop into pieces, season with salt and brown in a skillet. Just before the end of browning sprinkle meat with 1 tbsp of flour. Put browned lamb into a pot, add tomato paste, 2-3 cups hot stock or water, cover the pot, and braise on low heat. Put lamb into a shallow pan after 1 1/2 – 2 hours (40 – 50 minutes for young lamb) of braising, add washed, peeled, sliced, and lightly fried vegetables — carrots, parsnip, onion, parsnip, and potatoes. Add 1-2 bay leaves, 6-8 black peppercorns, and strained lamb cooking liquid, and braise for another 30 minutes. Put finished ragout on a serving plate and sprinkle with finely chopped dill or parsley leaves.

Lamb with Beans

Ingredients:

500 g/1 lb 2 oz lamb
1 cup beans
1 onion
200 g/8 oz tomatoes
2 tbsp vegetable oil

Season lamb, cut into small pieces, with salt and pepper, and brown in oil. Put browned meat into a pot, add previously soaked beans, 2 1/2 – 3 cups of water and cook approximately 1 hour. Add slightly browned diced onions, chopped tomatoes, and continue braising for 30-40 minutes. Sprinkle with chopped parsley leaves before serving.

Boiled Lamb with White Sauce

Ingredients:

500 g/1 lb 2 oz lamb
600 g/1 lb 6 oz potatoes
1 turnip
2 onions
2 carrots

For the sauce:
1 tbsp flour
1 tbsp butter

Wash lamb (leg, shoulder, fillet), put into a pot and add enough boiling water to cover the meat. Cover the pot and put it on low heat. When water returns to boil remove foam and scum and cook 1 – 1 1/2 hours. Add washed and peeled vegetables and salt 30-40 minutes after the start of cooking. Remove cooked lamb and vegetables from the broth, slice meat thinly and out it on a serving plate. Garnish with boiled potatoes, sliced vegetables and dress with white sauce made from the broth.

Lamb Pilaf

Ingredients:

1 1/2 cup rice
500 g / 1 lb 2 oz lamb
2 onions
2 medium pomegranates
1/2 cup melted butter

Chop lamb into small pieces, sprinkle with salt and pepper, fry in butter or fatback with finely chopped onions. As soon as onions and lambs are fries, por them ober with just enough water to cover them; add pomegranate grains, close lid and braise until meat becomes soft.

When serving, put pieces of lamb with juice on plates, cover them with hot pilaf made according to first method.

Lamb Chihirtma

Ingredients:
500 g/1 lb 2 oz lamb
2 onions
2 eggs, separated
1 tbsp butter
1 tbsp flour
2 tbsp white wine vinegar
1/2 tsp saffron

Wash lamb with cold water and cut into small pieces (about 3-4 pieces per serving), put into a stock pot filled with cold water, bring to boil over high heat and then simmer, removing foam and scum. Remove cooked lamb from the pot and strain the broth.
Saute finely diced onion in butter until soft, add flour, mix well and brown the mixture. To the strained broth add cooked lamb, browned onions, saffron, and season with salt and pepper and bring it to boil.
Separately boil vinegar and add to the soup, bring soup to boil yet again and remove from heat.
Just before serving beat eggs yolks, mix with a small quantity of broth, add back to the soup, mix and warm it up without letting it boil (otherwise eggs would curdle), then add chopped cilantro.