Arlene Francis' Armenian Braised Lamb
Updated: May 9, 2022
"Now will our mystery guest enter, and sign in, please?" —John Charles Daly, What's My Line
This week's mystery guest recipe is: What's My Line's Arlene Francis' Armenian Braised Lamb! Arlene was born "Arline Francis Kazanjian" and her father was Armenian.
ARMENIAN BRAISED LAMB
3 pounds boneless lamb, cut in 2-inch cubes
2 teaspoons salt
½ teaspoon freshly ground black pepper
½ teaspoon cinnamon
1 cup thinly sliced onions
2 tablespoons olive oil
1 cup water (approximately)
1, 8-ounce can tomato sauce
3 carrots, sliced
1, 8-ounce can tiny peas, drained
1 teaspoon A.1. Sauce
Season the lamb with the salt, pepper, and cinnamon. Toss with
the onions. Cover and let stand 2 hours at room temperature, or
overnight in the refrigerator.
Heat the oil in a Dutch oven; brown the lamb and onions in it.
Add ½ cup water; cook over low heat 2 hours, adding a little more
water from time to time if necessary to keep from burning. Add
the tomato sauce, carrots, peas, and A.1. Sauce. Cook 30 minutes
longer. Serve with rice cooked in chicken broth.
Recipe courtesy of Jane Weeks Martin, "Cooking As You Like It," 1963.
Arlene's bio page, from "Cooking As You Like It."
Is it bigger than a breadbox? Thanks Arlene!