Cossack Braised Lamb]

  • 3-1/16 lbs Lamb shoulder, 1/2 inch cubes
  • 2 Onion, chopped
  • 1 Tbsp Tarragon
  • 1/2 Tbsp Paprika
  • 2 Garlic cloves minced
  • 2 tsp Salt
  • 1/2 cup Beef stock
  • 1 cup Yogurt, plain
  • 2 Apples, cored, peeled, 1/2 inch cubes image placeholder

Brown lamb slowly in butter, add additional butter if necessary. Add onion, paprika, and tarragon. Sauté for 4-5 minutes, add vinegar, salt, pepper, and stock.

Cover and 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.

Submitted by: Recipe Group Member