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Georgian Lamb and Apricot Stew
Kurkhi
A fragrant and slightly sweet stew featuring tender lamb, dried apricots, and a blend of aromatic Georgian spices, offering a delightful balance of savory and fruity notes.
🧂 Ainekset
- 1 kg Lamb shoulder(cut into 2-inch cubes)
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 0.5 tsp Utskho suneli (blue fenugreek)
- 150 g Dried apricots(halved)
- 750 ml Beef broth
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.5 cup Fresh cilantro(chopped, for garnish)
- 0.5 cup Fresh parsley(chopped, for garnish)
👨🍳 Ohjeet
- 1
Pat the lamb cubes dry and season with salt and pepper.
⏱️ 3 minutes - 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.
⏱️ 10-15 minutes💡 Ammattilaisvinkit: Browning develops crucial flavor. - 3
Add chopped onions to the pot and sauté until softened and lightly browned, about 8-10 minutes.
⏱️ 10 minutes - 4
Stir in minced garlic and cook for 1 minute until fragrant.
⏱️ 1 minute - 5
Add tomato paste, ground coriander, cumin, and utskho suneli. Cook for another minute, stirring constantly, until fragrant.
⏱️ 1 minute - 6
Return the browned lamb to the pot. Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom.
⏱️ 5 minutes - 7
Add the halved dried apricots, salt, and pepper. Stir well.
⏱️ 2 minutes - 8
Cover the pot, reduce heat to low, and simmer gently for at least 2 to 2.5 hours, or until the lamb is very tender.
⏱️ 2 hours 30 minutes💡 Ammattilaisvinkit: Low and slow cooking is key for tender lamb. - 9
Check seasoning and adjust if necessary. If the sauce is too thin, remove the lid for the last 30 minutes of cooking to allow it to reduce.
⏱️ 30 minutes - 10
Stir in fresh cilantro and parsley just before serving.
⏱️ 1 minute
💡 Ammattilaisvinkit
- ✓For a richer flavor, use lamb broth instead of beef broth.
- ✓If you can't find dried apricots, you can use fresh apricots, but they may break down more easily.
- ✓Serve with Georgian bread (puri) or rice pilaf.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of cinnamon for a warmer spice note.
- Include a few prunes along with the apricots for added sweetness and depth.