A traditional Georgian stew made with lamb, mutton, or beef combined with potatoes, eggplant, peppers, and herbs. [Recipe originally submitted to Allrecipes.ru]

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Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • In a heavy casserole dish, layer the following order: lamb, onion, potatoes, eggplants, garlic, tomato paste, tomatoes, red bell pepper, parsley, and dill, seasoning each layer with salt and pepper. Pour a few spoonfuls of water on top. Cover with a lid.

  • Bake in the preheated oven until lamb is tender, about 2 hours.

Cook's Notes:

Mutton or beef can substitute for the lamb, if desired. Also you can use any variety of mixed chopped fresh herbs - parsley, dill, basil, or cilantro are all good options.

Use about 1/4 cup of any variety of fresh herbs (parsley, dill, basil, coriander).

This stew also be cooked in a lidded clay pot.

Nutrition Facts

439 calories; protein 26.4g 53% DV; carbohydrates 52.6g 17% DV; fat 15.8g 24% DV; cholesterol 72.5mg 24% DV; sodium 139.9mg 6% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/22/2019
I cooked this in multi-cooker. Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/15/2018
Made it with lamb. Very tasty as well as healthy. Read More
Rating: 5 stars
01/22/2019
I cooked this in multi-cooker. Read More
Rating: 5 stars
03/15/2018
Best lamb stew I've had since my grandmother made it - absolutely wonderful - very flavourful. I did use lamb - don't care for mutton. Do try this one it is exceptional. Read More
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