Russian Cookbook

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.

1. Russian Lamb in Dill Sauce (Baranina v ukropnom souse)
2. Uzbek Lamb With Chickpeas (Guisht nukhot)
3. Russian Braised Spring Lamb with Cabbage (Tushenaya baranina s kapustoi)
4. Russian Beef Stew with Sour Cream (Ragu v smetane)
5. Russian Ratatouille (Rotatui, Ovoshchnoe ragu)