Lamb stew with green vegetables and lentil curry
2 servings
60 minutes
Lamb stew with green vegetables and curry lentils is a soulful Georgian dish where juicy lamb is enriched with the aroma of fresh herbs and spices. It reflects the traditions of Georgian cuisine, where meat is braised to tenderness, allowing flavors to fully develop. Lentils turned into velvety puree add richness and softness to the dish, while rosemary and thyme provide a refined herbal aftertaste. The rich broth brings all ingredients together in harmony, creating a hearty and warming meal. This dish is perfect for cozy family dinners, celebrations, and simply evenings when one wants to immerse in the world of rich flavors and aromas of the Caucasus.
1
Fry the shoulder until lightly browned
- Lamb shoulder: 650 g
2
Fry the vegetables separately and pour in the broth.
- Onion: 0 g
- Carrot: 0 g
- Tomatoes: 0 g
- Vegetable broth: 3 l
3
Cook everything together until ready, and add spices and herbs at the end.
- Rosemary: pinch
- Salt: pinch
- Thyme: to taste
4
For lentils: lightly sauté the vegetables, then add the lentils and pour in water.
- Onion: 0 g
- Carrot: 0 g
- Lentils: 1 g
- Vegetable broth: 3 l
5
Cook until ready, then blend everything in a blender until smooth.
- Shallot: 50 g
