Kluch
Lamb and apricot casserole from Armenia.
| Kluch | |
|---|---|
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| Klutch, ready for the oven | |
| Servings: | Serves 4 |
| Calories per serving: | 755 |
| Ready in: | 2 hours 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 2 hours |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 19th January 2013 |
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Best recipe reviewA clutch for dinner? 4/5 Whoda thunk it? |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500 g lamb, cubed
- 4-5 potatoes, peeled and chopped
- 4 tomatoes, chopped
- 3-4 onions, peeled and chopped
- 125 g French beans, chopped
- 2 hot chillies, chopped
- 100 g dried apricots
- 125 g fresh herbs such as parsley, coriander, basil and dill, finely chopped
- ½ teaspoon ground black pepper
Mise en place
- Preheat the oven to 170° C (325° F - gas 3)
Method
- Lightly grease a casserole dish.
- Layer the vegetables in the casserole, starting with the potatoes, then the tomatoes, the onions, the French beans, the chillies and ending with the apricots, seasoning and adding the herbs to each layer.
- Place the cubed lamb on the top and pour in enough hot water to cover all of the ingredients.
- Cover lightly and cook for about 2 hours.
Variations
When making this I made a few minor changes; I added a variation of chilli types, a handful of garlic cloves, chopped, used slightly more vegetables to bulk it out a little, seasonal herbs and about 1 litre of vegetable stock instead of water. --Chef
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