Georgian Lamb and Plum Stew

Name: Georgian Lamb and Plum Stew
Prep time: PT25 minutes
Cook time: PT2 hours
Total time: PT2 hours 25 minutes
Yield: 6
Cuisine: Georgia
Ingredients: 1 kg Lamb shoulder (cut into 2-inch cubes); 200 g Dried plums (tkemali) (pitted); 2 large Onions (chopped); 5 cloves Garlic (minced); 2 tbsp Tomato paste; 1 tsp Coriander seeds (ground); 1/2 tsp Blue fenugreek (ground); 1 tsp Marjoram (dried); 2 Bay leaves; 3 tbsp Vegetable oil; 4 cups Beef broth; to taste Salt; to taste Black pepper; for garnish Fresh cilantro

Kurkhi

A hearty and aromatic stew featuring tender lamb cooked with sweet and tart dried plums (tkemali), onions, garlic, and a blend of traditional Georgian spices. This dish offers a unique balance of savory and fruity flavors.

準備時間25 minutes

調理時間2 hours

合計時間2 hours 25 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb cubes in batches until well-seared on all sides. Remove lamb and set aside.
2
Add chopped onions to the pot and cook until softened and lightly browned, about 8-10 minutes.
3
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.
4
Add the ground coriander, blue fenugreek, and dried marjoram. Stir well to combine with the onion mixture.
5
Return the browned lamb to the pot. Add the dried plums, bay leaves, beef broth, salt, and black pepper. Stir everything together.
6
Bring the stew to a boil, then reduce the heat to low, cover, and simmer gently for at least 1.5 to 2 hours, or until the lamb is very tender and the sauce has thickened.
7
Remove the bay leaves before serving. Taste and adjust seasoning if necessary.
8
Serve hot, garnished with fresh cilantro. This stew is excellent served with Georgian bread (shoti puri) or rice.

調理履歴を記録する

💡 プロのコツ

✓Soaking the dried plums in warm water for 15-20 minutes before adding can help them rehydrate and release more flavor.
✓For a richer flavor, you can use lamb broth instead of beef broth.
✓The stew can be made a day in advance, as the flavors meld and deepen overnight.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a few fresh sour plums (tkemali) along with the dried ones for a more intense tartness.
A pinch of cinnamon can add a subtle warmth to the spice blend.