Description
Chakapuli - gem of Georgian cuisine. It's lamb, stewed in a large number of herbs and spices. The dish turns out juicy, spicy, flavorful. Unlike any other. The taste of this savory dish you will never forget. Help yourself!
Ingredients
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800 g
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1 piece
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1 coup
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1 coup
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1 coup
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3 tooth
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4 Tbsp
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50 ml
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Cooking
Onion cut into half rings, put in a saucepan. Pour a little vegetable oil (the original cordyce fat). To the onion to put mutton and salt. Fire average. Cover and simmer 15-20 minutes, stirring a couple of times. Pour the wine (can be white dry) and continue to simmer for about 15 minutes. Meat that is stewed, not fried. Liquid much to be expected, i.e. the meat of it does not float. In the end it should be thickish sauce with a small amount of liquid.
In the season of plums (varieties, zucchini, mushrooms and plum) plum is added together with the bone and stewed meat with them. When the season is finished draining (as in our recipe), add tkemali, adjika spicy, dry and a pinch suneli. Stir and leave for 10 minutes to stew. Cut all greens and add to meat, simmer for another 15 minutes.
Grind the garlic with a knife and add to the meat. Simmer for another 15 minutes and turn off, don't forget to mix things up.
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