Turkish Lamb Armico
Another huge hit from none other than Chef Avi! In this recipe, he shows us how to make Turkish Lamb Armico. Enjoy!
Ingredients:
- 1 to 1 ½ lbs. pastured, grass-fed Bone-In Lamb Stew Meat or Lamb Riblets
- 3 – 4 Yukon Gold Potatoes- chunked rustically
- 4 large carrots - chunked rustically
- 1 onion - diced
- 4-5 cloves of garlic – diced finely
- 1 large tomato - diced
- ¼ - ½ tsp. kosher salt
- 1/3 tsp. White Pepper
- ¼ tsp. cardamom
- ¼ tsp. cinnamon
- ¼ cup golden raisins or 6 large prunes (optional)
- ½ to ¾ cups of grass-fed Beef Bone Broth
- ¼ cup good red wine
- 1/8 – ¼ cup Extra Virgin Olive Oil
- Preheat oven to 350˚ F.
- Heat oil in a large range to oven sauté pan. Add the meat and sear it brown over medium to medium-high heat.
- Lower heat. Add onions then garlic. Let them get to know each other for a few minutes then add the water and the wine along with all the other ingredients. Distribute flavors well. This is meant to look and be a rustic stew.
- Cover and let simmer for 10 minutes. Then transfer to a preheated 350˚ oven. Cook for 30 to 45 minutes until potatoes are ready.
- Turn on broiler, remove the lid and brown the top of the stew. Once browned, remove and serve. Garnish with fresh mint leaves.