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Georgian Lamb and Plum Stew
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.
đ§ Ingredienser
- 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
đšâđł Instruktioner
- 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.
đĄ Proffstips
- âSoaking the dried plums in warm water for 15-20 minutes before adding can help them rehydrate and release more flavor.
- âFor a richer flavor, you can use lamb broth instead of beef broth.
- âThe stew can be made a day in advance, as the flavors meld and deepen overnight.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.