Cossack Braised Lamb
Submitted by Kelly4321
Tender lamb shoulder braised with paprika, tarragon, and garlic, then finished with tangy yogurt and sweet apple chunks. A hearty Ukrainian Cossack-style stew that serves 6.
YIELD
6 servingsPREP
20COOK
READY
This Eastern European braise takes tough lamb shoulder and turns it into something fork-tender and deeply savory with just an hour of slow simmering.
Paprika and tarragon build a warm, aromatic base, while a splash of vinegar cuts through the richness of the meat.
The real twist comes at the end: stirring in plain yogurt and cubed apples adds a tangy sweetness that balances the whole dish in a way you won’t expect.
Serve it over buttered egg noodles or steamed rice and let the sauce soak into every grain.
Pro Tips
- Brown the lamb in small batches so you get a real sear, not a steam. Crowding the pan kills the crust
- Veal stock gives a more authentic, silky body to the sauce, but beef stock works well too
- Add the yogurt off high heat to prevent it from curdling
- Tart, firm apples like Granny Smith hold their shape best during the final simmer
Ingredients
Directions
Brown lamb slowly in butter, add additional butter if necessary.
Add onion, paprika, and tarragon.
Sauté for 4 to 5 minutes, add vinegar, salt, pepper, and stock.
Cover and simmer until meat is tender, about 1 hour.
Stir in the yogurt and apples and simmer for 15 minutes more.
You may want to serve this dish with rice or noodles.
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