Lamb, Eggplant and Pomegranate Stew
6 servings
40 minutes
Lamb stew with eggplants and pomegranates is a dish rich in flavor nuances from Georgian cuisine, combining the spiciness of spices, tenderness of meat, and freshness of pomegranate seeds. It embodies the traditions of Georgian hospitality where every meal becomes a celebration. Lamb seared to a golden crust absorbs the aromas of vegetables and white wine before being gently simmered in broth to perfect tenderness. The addition of white beans makes the dish hearty while yogurt with lemon adds a light tanginess. Pomegranate seeds complete the composition, giving the stew a refreshing fruity note. This dish pairs perfectly with plain rice and highlights the richness of flavors in Georgian cuisine, turning each serving into not just a meal but a gastronomic journey to sunny Georgia.
1
Fry the lamb in olive oil until browned. Then add finely chopped onion and simmer the meat and onion together for five minutes. After that, add finely chopped bell pepper, garlic, and diced eggplant, pour in white wine and broth, and simmer on low heat for half an hour, stirring occasionally.
- Olive oil: 50 ml
- Lamb: 1 kg
- Onion: 1 head
- Sweet pepper (capsicum): 1 piece
- Garlic: 6 cloves
- Eggplant: 3 pieces
- White wine: 100 ml
- Beef stock: 500 ml
2
Mix meat and vegetables with cooked white beans, season with salt and pepper, simmer for a few more minutes, and remove from heat.
- White beans: 400 g
- Salt: to taste
- Ground black pepper: to taste
3
Dress the stew with yogurt, chopped cilantro, lemon juice, and pomegranate seeds - and serve. With plain rice.
- Yoghurt: 200 ml
- Cilantro: 30 g
- Lemon: 1 piece
- Pomegranates: 1 piece
