Stewed lamb with vegetables
4 servings
30 minutes
Braised lamb with vegetables is a fragrant and rich dish of Georgian cuisine that combines the tenderness of meat with the abundance of vegetables. The dish has deep roots in Caucasian gastronomy, where braising preserves all the juices and enhances the flavors of the ingredients. Lamb infused with spices and herbs becomes tender, while vegetables like potatoes, carrots, and turnips create a harmonious blend of textures. Bay leaves, cloves, and black pepper add warmth and spice. This dish is perfect for cozy family dinners or festive tables, delighting with its rich flavors and heartiness. Serving it with greens completes the composition, adding freshness to each bite.
1
Wash the lamb well, cut it into small pieces, and without removing the bones, place it in a pot and pour in 2-3 cups of hot water. Cover the pot with a lid and put it on the fire. Once the water boils, add 2-3 potatoes, salt, and cook for 1 hour.
- Mutton: 500 g
- Potato: 600 g
2
After that, transfer the lamb with a slotted spoon to a shallow pot; on top of the lamb, place the cleaned and washed cabbage, diced carrots, onions, sliced turnips, and potatoes, along with bay leaves, pepper, and cloves.
- Mutton: 500 g
- White cabbage: 200 g
- Carrot: 2 pieces
- Onion: 1 head
- Turnip: 1 piece
- Potato: 600 g
- Bay leaf: 1 piece
- Black peppercorns: 6 pieces
- Carnation: 4 pieces
3
Remove the boiled potatoes from the broth, pass them through a fine sieve, combine with the strained broth, pour over the meat and vegetables, and simmer on low heat for 30-40 minutes.
- Potato: 600 g
4
When serving on the table, sprinkle with parsley or dill on top.