Kharcho Megrelian style
4 servings
60 minutes
Badri Lemonjava, brand chef of "Megobari" and "Ojakhuri", shared the recipe with us.
1
Heat the pan, pour olive oil on it, and add beef cut into small pieces. While the meat is frying, chop the onion, dice the tomatoes, crush the garlic, and finely chop the cilantro.
- Olive oil: 30 ml
- Beef: 1 kg
- Onion: 400 g
- Tomatoes: 300 g
- Garlic: 2 cloves
- Cilantro: 30 g
2
Sauté everything over medium heat until the beef starts to release juices. Add butter.
- Butter: 50 g
3
When the butter melts, add the onion. When it becomes transparent, add the garlic. When it starts to release its aroma, add the tomatoes and cilantro.
- Onion: 400 g
- Garlic: 2 cloves
- Tomatoes: 300 g
- Cilantro: 30 g
4
Pour 100 ml of water into the pan, reduce the heat, and let it simmer for 30 minutes. Add more water if it evaporates.
5
After 30 minutes, add chili and spices, salt. Then add ground walnuts, stirring gradually. Let it simmer for 10 minutes. Thicken with flour while stirring quickly.
- Chili pepper: 1 piece
- Walnuts: 50 g
- Ground coriander: 0.5 tablespoon
- Blue fenugreek (utskho-suneli): 0.3 tablespoon
- Imeretian saffron (marigold): 0.5 tablespoon
- Khmeli-suneli: 0.5 tablespoon
- Salt: to taste
- Wheat flour: 1 tablespoon