MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Georgian Lamb Stew
Categories: Lamb/mutton, Herbs, Potatoes, Vegetables, Wine
Yield: 6 servings
1 lb Boneless lamb shoulder; in
- cubes
1 1/2 lb Eggplant; unpeeled, diced
5 Yukon Gold potatoes; peeled
- cubed
10 Roma tomatoes; peeled,
- chopped
1 lg Onion; chopped
1 lg Bell pepper; cored, chopped
1/2 c Dry red wine
2 Bay leaves
3 cl Garlic; pressed
Salt & fresh ground pepper
Vegetable oil
2 tb khmeli-suneli spice mix *
Set the oven @ 350 F/175 C.
Heat a pot of water to a boil and keep warm. Warm some
vegetable oil in a skillet and brown the lamb over high
heat. Transfer the meat to a large oven-proof Dutch oven
or earthenware pot.
Add more oil to the skillet and add onion and pepper.
Saute, stirring, until the onion is translucent and
golden, about 15 minutes. Add tomatoes, garlic, red
wine, bay leaves, black pepper, and khmeli-suneli mix.
Stir, cover, and cook over low heat for 15 more minutes.
Discard the bay leaves, transfer the sauce to the Dutch
oven and arrange on top of the meat (but do not mix).
Arrange a layer of potatoes on top of the sauce and
finish with a layer of eggplants. Add enough boiling
water to the pot to reach just below the top of the
eggplants. Season with salt.
Cover the pot and bake in the oven for 1 hour or until
the potatoes are cooked through. Remove the lid and mix
well, taking care not to crush the eggplant cubes. Serve
with a garnish of fresh vegetables and herbs.
* You can make your own khmeli-suneli by combining equal
amounts of ground coriander seeds, cloves, black pepper,
fenugreek seeds and leaves, basil leaves, bay leaves,
marjoram, savory, mint, hyssop, dill, and parsley. Add a
pinch of cayenne pepper. The resulting powder can be
stored in a cool, dry place indefinitely. However, it is
a good idea to pack it as airtight as possible, as it is
highly fragrant.
RECIPE FROM:
http://www.ruscuisine.com
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