Moribyan (Traditional Armenian Lamb Stew)

⏱️ 2 hours 40 minutes👥 6 servings❤️ Taste: /10
Moribyan (Traditional Armenian Lamb Stew)

Nutrition Facts

Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag

Health Benefits

Ingredients

  • •- 2 lbs boneless lamb shoulder, cut into 1-inch cubes
  • •- 3 large yellow onions, finely diced
  • •- 4 ripe Roma tomatoes, crushed
  • •- 1/4 cup clarified butter (ghee)
  • •- 3 garlic cloves, minced
  • •- 2 tbsp sweet Hungarian paprika
  • •- 1 tbsp dried summer savory
  • •- 2 bay leaves
  • •- 1 cup rich lamb stock
  • •- 1/4 cup dry red wine
  • •- 2 large carrots, diced
  • •- Salt and freshly ground black pepper
  • •- Fresh cilantro for garnish

Instructions

  1. 11. Pat lamb cubes completely dry with paper towels to ensure perfect searing.
  2. 22. Heat clarified butter in heavy cast-iron Dutch oven until shimmering. Sear lamb in batches until deep golden brown, about 4-5 minutes per side. Remove and reserve.
  3. 33. Reduce heat to medium. Sauté onions until translucent and caramelized, approximately 8 minutes.
  4. 44. Add garlic, paprika, and summer savory. Toast spices until fragrant, about 90 seconds.
  5. 55. Deglaze pan with red wine, scraping bottom to release fond. Reduce by half.
  6. 66. Return lamb to pot. Add stock, tomatoes, carrots, bay leaves, salt, and pepper.
  7. 77. Cover and simmer on low heat until lamb is fork-tender, about 2 hours.
  8. 88. Remove bay leaves. Adjust seasoning.