Russian Cookbook

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.

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.

2 kg shoulder of lamb, cut into 3-5 -cm cubes
2 - 4 cups water
Bouquet of 1 bay leaf, 5 sprigs dill and 5 sprigs parsley, 1 root of parsley tied together
Salt and pepper, to taste

In a heavy casserole that is equipped with a cover, cover the lamb with water and bring it to a boil, uncovered, over a high heat.

Lower heat to moderate and with a large spoon skim off and discard the scum as it rises to the surface.

Add the bouquet and, salt and peppercorns to the pot.

Partially cover the pot and simmer the lamb very slowly for about 1 hours, or until the meat is tender.

Remove the lamb to a deep heated dish or casserole, cover with foil and keep warm in a 200°F (90°C) oven.

Dill Sauce

3 tablespoons butter
2 tablespoons flour
2 cups lamb stock (from above)
1 egg yolk, lightly beaten
5 tablespoons fresh dill, chopped
1 tablespoon white vinegar
Dill sprigs
Lemon slice
Salt and pepper, to taste

Strain the lamb stock from the casserole through a fine sieve into a saucepan and boil it down rapidly over a high heat until it is reduced to 1 cup.

Meanwhile, saucepan, melt the 1 butter. Remove this pan from the heat, stir in the flour, then add all the reduced stock at once, stirring it rapidly with a wire whisk.

Return the pan to the heat and bring the sauce to a boil, whisking constantly, until it is smooth and thick. Simmer the sauce over a low heat for about 5 minutes, stirring frequently.

Add the chopped dill, vinegar, pepper and salt.

Stir a couple of tablespoons of the hot sauce into the beaten egg yolk, then pour mixture slowly back into the sauce, beating constantly with a wire whisk.

Heat through again, but do not let the sauce boil.

Strain the sauce through a fine sieve over the lamb.

Suggestion:

Garnish the dish with additional sprigs of dill and lemon slices, and serve with boiled buttered new potatoes or rice.