Russian Braised Spring Lamb with Cabbage (Tushenaya Baranina s Kapustoi)
November 27th, 2007 by driver
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.