Georgian Lamb and Vegetable Stew Recipe

Name: Georgian Lamb and Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 4 cups coarsely chopped cilantro; 2 to 4 cups coarsely chopped basil; 5 garlic cloves, smahed; 1 jalapeno, stemmed and seeded (optional); 2 pounds boneless lamb shoulder, trimmed and cut into 2-inch chunks; Salt and freshly ground pepper; 4 small onions, each peeled and cut lengthwise into 8 wedges; 1 small eggplant, cut into 1 1/2-inch cubes; 1 pound Red Bliss potatoes, peeled and cut into 1 1/2-inch cubes; 1 pound tomatoes, cored and coarsely chopped, or one 28-ounce can plum tomatoes, chopped, with their liquid; 1/4 cup extra-virgin olive oil; 3/4 cup water

Servings: persons

2 to 4 cups coarsely chopped cilantro
2 to 4 cups coarsely chopped basil
5 garlic cloves, smahed
1 jalapeno, stemmed and seeded (optional)
2 pounds boneless lamb shoulder, trimmed and cut into 2-inch chunks
Salt and freshly ground pepper
4 small onions, each peeled and cut lengthwise into 8 wedges
1 small eggplant, cut into 1 1/2-inch cubes
1 pound Red Bliss potatoes, peeled and cut into 1 1/2-inch cubes
1 pound tomatoes, cored and coarsely chopped, or one 28-ounce can plum tomatoes, chopped, with their liquid
1/4 cup extra-virgin olive oil
3/4 cup water

1
Preheat the oven to 300.
2
In a food processor, combine the cilantro, basil, garlic and jalapeno and pulse until the mixture is finely chopped.
3
In a medium bowl, toss the lamb with half of the herb mixture, 1/4 teaspoon of salt and a generous pinch of pepper.
4
In another bowl, combine the onions, egg-plant, potatoes and tomatoes with the remaining herb mixture, 1/4 teaspoon of salt and a generous pinch of pepper.
5
Pour the oil into a 4-quart enameled cast-iron casserole.
6
Layer half of the herbed lamb in the casserole, season lightly with salt and pepper and cover the lamb with half of the vegetables.
7
Season with salt and pepper and repeat with the remaining lamb and vegetables, lightly seasoning each layer.
8
Add the water, cover tightly and bake in the oven for about 4 hours, or until the meat and vegetables are very tender.

1144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 to 4 cups coarsely chopped cilantro, 2 to 4 cups coarsely chopped basil, 5 garlic cloves, smahed, 1 jalapeno, stemmed and seeded (optional), and more.

Yes, Georgian Lamb and Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Georgian Lamb and Vegetable Stew

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