Georgian Lamb Stew with Vegetables

Ingredients

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 eggplant, cubed 1 eggplant, cubed
• 2 bell peppers, sliced 2 bell peppers, sliced
• 4 tomatoes, diced 4 tomatoes, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, sliced 2 carrots, sliced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 34g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the eggplant, bell peppers, tomatoes, potatoes, and carrots to the pot. Stir well to combine.
4. 4.
   Return the lamb to the pot and add tomato paste, ground coriander, ground cumin, paprika, salt, and pepper. Mix everything together.
5. 5.
   Pour enough water to cover the ingredients and bring the stew to a boil. Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the lamb is tender.
6. 6.
   Once the stew is cooked, adjust the seasoning if needed. Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — For a more tender result, choose lamb shoulder or leg cuts. Trim excess fat before cubing.
• Eggplant — To reduce bitterness, sprinkle salt over the cubed eggplant and let it sit for 15 minutes. Rinse and pat dry before adding to the stew.

Tips & Tricks

• For a richer flavor, marinate the lamb cubes with the spices for a few hours before cooking.
• Serve the stew with crusty bread to soak up the delicious sauce.
• Feel free to add other vegetables such as zucchini or green beans for variation.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen.

Serving advice

Serve the Georgian Lamb Stew with Vegetables as a main course, accompanied by a fresh salad and warm bread.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or a large serving dish to showcase the vibrant vegetables.