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Cossack Braised Lamb]

ethnic, main dish, meats

3 1/16 lb lamb shoulder cubed 1/2
2 each onion, chopped
1 tablespoon tarragon
1/2 tablespoon paprika
2 each garlic cloves minced
2 teaspoon salt
1/2 cup beef stock
1 cup yogurt, plain
2 each 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

Yield: 1 recipe

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