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Armenian Lamb Stew

2 lb Boneless leg of lamb
2 Yellow onoin
1/2 ts Paprika
1/2 ts Ground allspice
1/4 c Tomato paste
2 tb Butter
1 ts Salt
1/2 ts Fresh ground Blk Pepper
1/4 ts Ground cinnamon
2 tb Dry red wine

Mise en Place Cut the lamb into 1 1/2" cubes. Peel and coarsly chop the onoins. Dilute tomato paste with 1/2 cup of water.

Heat a large frying pan and add the lamb and butter. Brown the meat and place in a 6 quart stove to casserole, leaving the fat in the pan. Saute' the onoins in the same pan and all other ingredients except for the red wine and add to the casserole. Cover and simmer for 45 minutes or until tender. Add the wine, cover, and simmer for 15 minutes more. This is a very thick and rich tasting stew and should be served over rice.

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