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Sumptuous Georgian Lamb Stew
Ohhhh this was yummy. Really, if you are at least tolerant of lamb, you should try this. And if you love lamb like I do, you are in for a huge treat. I could not get enough of the sauce in this stew. I love how the Georgian stews often have you blend up huge amounts of cilantro and basil and toss them in. It gives the stew an amazing flavor and a wonderful, rich, greenish hue. I was reminded of the first time I tasted Beef Bourguignon as a kid. I kept going back for smaller and smaller servings just to keep the taste alive in my mouth. Really, this is an awesome dish. I wish Georgia (the country) was more of a tourist destination, because I sure love the cuisine! Ingredients
- 5 garlic cloves, chopped
- 3-4 small red chillies, chopped or 1 to 2 tsp crushed red chili peppers
- 1 large bunch basil, leaves only
- 2 bunches cilantro, roughly chopped
- 1/3 cup olive oil
- 3 pounds cubed lamb (shoulder or leg)
- 3 medium onions, cut into wedges
- 1 large eggplant, cubed
- 8 yukon gold potatoes, scrubbed but not peeled & cut into eighths
- 2 tbsp all-purpose flour
- 8 cups chicken stock
- 1 (28 oz) can diced tomatoes
- sea or kosher salt & freshly ground pepper
Directions
- Preheat oven to 400 F (200 C).
- Puree the garlic, chillies, basil and coriander with 1/4 cup of olive oil in a processor until well combined. Then toss half the herb mixture with the lamb until well coated and set aside the remainder.
- Heat a Tbsp of olive oil in a large heavy-bottomed casserole (or pot that can go into the oven) and brown the lamb, in 2-3 lots, continually stirring and heating oil between each lot.
- Add another 1-2 Tbsp of fresh oil to the pot and gently sauté the onions, eggplant and potatoes, gently stirring and scraping the bottom as you do so.
- Then add the flour and briefly cook, continually stirring until well combined.
- Add the stock, tomatoes and seasonings. Stir well and return the lamb with the retained herb mixture. Carefully mix and bring to the boil. Then cover and cook in the oven for about 1½ hours until the lamb is very tender. Taste and add salt and fresh pepper as needed. Depending on the saltiness of the broth you use, not additional salt may be needed.
- If you like, garnish with a few sprigs of fresh cilantro.
- This stew is even better served the next day.
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This was amazing. It was as good as John billed it. Unfortunately, two of our four kids aren't big lamb fans. Next time I may make two smaller batches, one with lamb and one with beef.
Oooh That Sauce!
I just love a really good sauce...Pass the bread! I'm dipping in.
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