Georgian Lamb Stew with Vegetables

Ingredients

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 2 bay leaves 2 bay leaves
• 4 medium potatoes, peeled and cut into chunks 4 medium potatoes, peeled and cut into chunks
• 4 carrots, peeled and sliced 4 carrots, peeled and sliced
• 2 bell peppers, seeded and sliced 2 bell peppers, seeded and sliced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
3. 3.
   In the same pot, add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant.
4. 4.
   Return the lamb to the pot and add the ground cumin, ground coriander, paprika, and bay leaves. Stir well to coat the meat with the spices.
5. 5.
   Add the potatoes, carrots, bell peppers, diced tomatoes, and broth to the pot. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves and adjust the seasoning if needed.
8. 8.
   Serve the Georgian Lamb Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — Choose boneless lamb shoulder for this recipe as it becomes tender and flavorful when slow-cooked. Trim any excess fat before cutting into chunks.
• Ground cumin and coriander — For the best flavor, consider toasting whole cumin and coriander seeds and grinding them yourself. This will enhance the aroma and taste of the stew.

Tips & Tricks

• For an extra depth of flavor, marinate the lamb chunks in a mixture of yogurt, lemon juice, and spices for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the stew during the last 30 minutes of cooking.
• Serve the stew with a side of crusty bread or over a bed of fluffy rice to soak up the delicious sauce.

Serving advice

This Georgian Lamb Stew is best served hot, allowing the flavors to fully develop. Serve it as a main course with a side of bread or rice to complete the meal. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the Georgian Lamb Stew in a deep serving dish, allowing the vibrant colors of the vegetables to shine through. Sprinkle some fresh parsley on top for an added touch of elegance. Serve with warm bread or fluffy rice on the side.