Source:

Katherine

Serves/Makes:6

Ingredients

• 2 lbs (.9 kg). lamb, cut in large cubes, cleaned of all fat and silverskin
• 4 ripe tomatoes, chopped
• 2 bay leaves
• 1 cup (225 ml) red wine
• 1 orange, cut in half
• 1 large eggplant, cubed
• 1 tsp (5 ml) oregano
• a few good grinds of black pepper
• 1 quart (950 ml) of beef stock
• 1 yellow onion, chopped coarse
• 1 cup (225 ml) black figs, chopped
• 1/2 head (or less if you chicken out!) garlic
• 4 tbsp (60 ml) butter or olive oil
• salt, to taste

Preparation

• Heat oil in a large heavy pot.
• Brown the lamb throughly on all sides.
• Add the rest of ingredients and simmer, covered, for 3 hours.
• Remove the orange halves and bay leaves.
• Serve with bulgar pilaf and salad.

Comments

My Armenian great aunt got me hooked on this dish ... (you will be too!)