(Braised Lamb Chops)
This dish is another popular slow-cooked dish. It can be made with almost any meat, although lamb or kid is preferred. The meat is eaten separately, then the broth is drunk like soup. Serve this stew with bred and mild cheese.
Serves 4 to 6
2 pounds of shoulder lamb chops
1 onions, peeled and chopped
1 cup of dry white wine
1/2 cup tkemali sauce
3 cups loosely packed fresh tarragon leaves
1 cup of loosely packed mixed fresh herbs (parsley, mint, dill, cilantro)
1 large garlic clove, peeled and minced
1/2 teaspoon of salt
Preheat over to 350°F.
Place lamb chops in a single layer in a flameproof casserole and top it with chopped onions. Pour in the white wine. Cover the casserole and bring to a boil. Transfer to the oven and braise the lamb until tender, about 1 1/2 hours.
Coarsely chop the fresh herbs. When the lamb is ready, stir in the tkemali sauce, the herbs, the minced garlic, and salt. Return the casserole to the oven and cook 5 minutes longer. Let the lamb sit 5 minutes before serving.
Recipe from Darra Goldstein