Description
The first time I tried this dish in Kutaisi, ie, in Western Georgia, I loved it, but to whom I have spoken about it in Tbilisi, one of anything similar did not hear. From which I concluded that the origin of the Western. And Georgia, though a small country, but each area is prepared differently and often people living in Kakheti, don't know anything about how to prepare in Imeretia, and Vice versa. The name he, of course, but in Russian it sounds not so (a consonant is non-transferable), so I decided to confine itself to a descriptive name
Ingredients
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Pork
1 kg
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Onion
1 kg
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Garnet
1 piece
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Garlic
3 tooth
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Seasoning
-
Salt
-
Bay leaf
5 piece
-
Red sweet pepper
Cooking
First prepare the pomegranate garlic sauce. It is very simple. Way you can press out the juice from the berries of a pomegranate, add 2 (large) or 3 (small) garlic cloves, crushed, salt and the sauce is ready. I was ready, so the photos of the process. The sauce should be sour, with a distinct taste of garlic
Not very fat, but not lean pork, cut into pieces
Put the pieces in a saucepan and add water to the middle of the volume of meat. Put on a moderate fire and cook until the liquid is evaporated. By this time the meat will be semi -
Here's a mountain of onions we need
And this is the right spices. On the website I have many recipes met Khmeli suneli, but utskho suneli many can cause issues. If this spice you have, we can do without her, what she is, I'll write below
While cooking meat, peel the onion and cut it finely or divide in any Assembly in the blender
Meanwhile, the water in the meat evaporates, level it, cover onions, the edges lay a Bay leaf on low heat, stirring, simmer 2 hours. If released from the onion juice will not be enough and the meat begins to sizzle, add a little water, just pour on top
Two hours later, the onions almost dissolve, darken; stir meat with onions. If liquid enough, you can add hot water but not too much, the dish is quite thick
In a separate bowl, mix with pomegranate sauce (at first not to overdo it, take 3 tablespoons) spices and add them to the meat, salt, pepper, try and add something to our taste is not enough.
Ready meat should be sharp and have a distinct sour and spicy taste.
Traditionally in Georgia meat dishes with garnish don't eat, but I usually cook for the meat its own version of rustic potatoes: who wants to eat with a side dish and who is not - with bread
Potatoes I prepare so carefully for my tubers, boil them until tender and cut into four pieces
Protiven grease with vegetable oil, sprinkle with oregano (oregano), salt, spread it on the potatoes and...
... and put in a preheated 200*With the oven, after 10 minutes, turn slices on the other slice, and another 10 min - ready. Here's a potato.
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