Georgian Lamb and Apricot Stew (Kurdgela)
A hearty and aromatic stew that balances the richness of lamb with the sweet and tangy notes of dried apricots. This dish is slow-cooked to perfection, allowing the flavors to meld beautifully.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into 1.5-inch cubes)
- 3 large Onions(chopped)
- 5 cloves Garlic(minced)
- 150 g Dried apricots(halved)
- 2 tbsp Tomato paste
- 750 ml Beef or lamb broth
- 1.5 tsp Ground coriander
- 1 tsp Ground cumin
- 0.5 tsp Turmeric
- 1 Bay leaf
- 3 tbsp Vegetable oil
- Salt(to taste)
- Black pepper(to taste)
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Pat the lamb cubes dry and season generously with salt and pepper.
💡 Tip: Drying the lamb helps it brown better. - 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches until well-seared on all sides. Remove lamb and set aside.
💡 Tip: Don't overcrowd the pot, as this will steam the meat instead of browning it. - 3
Add the chopped onions to the pot and cook until softened and golden brown, about 10-12 minutes.
⏱️ 12 minutes💡 Tip: Lower the heat if the onions start to burn. - 4
Stir in the minced garlic, ground coriander, cumin, and turmeric. Cook for 1 minute until fragrant.
⏱️ 1 minute - 5
Add the tomato paste and cook, stirring, for another minute.
⏱️ 1 minute - 6
Return the lamb to the pot. Pour in the broth, add the dried apricots, bay leaf, and season with salt and pepper.
💡 Tip: Ensure the liquid covers most of the lamb. - 7
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 2 to 2.5 hours, or until the lamb is very tender.
⏱️ 2.5 hours💡 Tip: Stir occasionally and add more broth or water if the stew becomes too dry. - 8
Remove the bay leaf. Taste and adjust seasoning if necessary. The stew should have a rich, slightly sweet, and savory flavor.
💡 Tip: The apricots will break down and thicken the sauce. - 9
Serve hot, garnished with fresh cilantro. This stew is excellent with rice, mashed potatoes, or Georgian bread.
💡 Pro Tips
- ✓Using lamb shoulder or leg will yield the best results due to their marbling and tenderness after slow cooking.
- ✓If you prefer a thicker sauce, you can mash some of the apricots against the side of the pot.
- ✓For a spicier kick, add a pinch of red pepper flakes along with the other spices.
🔄 Variations
- Add a handful of prunes along with the apricots for an extra layer of sweetness and depth.
- Incorporate a tablespoon of red wine vinegar in the last 30 minutes of cooking for a touch of acidity.
- For a vegetarian version, substitute firm tofu or large chunks of root vegetables like carrots and parsnips for the lamb.