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Sumptuous Georgian Lamb Stew Recipe

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4 votes | 4783 views

Ohhhh this was yummy. Really, if you are at least tolerant of lamb, you should try this. And if you love lamb like I do, you are in for a huge treat. I could not get enough of the sauce in this stew. I love how the Georgian stews often have you blend up huge amounts of cilantro and basil and toss them in. It gives the stew an amazing flavor and a wonderful, rich, greenish hue. I was reminded of the first time I tasted Beef Bourguignon as a kid. I kept going back for smaller and smaller servings just to keep the taste alive in my mouth. Really, this is an awesome dish. I wish Georgia (the country) was more of a tourist destination, because I sure love the cuisine!

Prep time:
Cook time:
Servings: 12
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Ingredients

Cost per serving $3.03 view details
  • 5 garlic cloves, chopped
  • 3-4 small red chillies, chopped or 1 to 2 tsp crushed red chili peppers
  • 1 large bunch basil, leaves only
  • 2 bunches cilantro, roughly chopped
  • 1/3 cup olive oil
  • 3 pounds cubed lamb (shoulder or leg)
  • 3 medium onions, cut into wedges
  • 1 large eggplant, cubed
  • 8 yukon gold potatoes, scrubbed but not peeled & cut into eighths
  • 2 tbsp all-purpose flour
  • 8 cups chicken stock
  • 1 (28 oz) can diced tomatoes
  • sea or kosher salt & freshly ground pepper

Directions

  1. Preheat oven to 400 F (200 C).
  2. Puree the garlic, chillies, basil and coriander with 1/4 cup of olive oil in a processor until well combined. Then toss half the herb mixture with the lamb until well coated and set aside the remainder.
  3. Heat a Tbsp of olive oil in a large heavy-bottomed casserole (or pot that can go into the oven) and brown the lamb, in 2-3 lots, continually stirring and heating oil between each lot.
  4. Add another 1-2 Tbsp of fresh oil to the pot and gently sauté the onions, eggplant and potatoes, gently stirring and scraping the bottom as you do so.
  5. Then add the flour and briefly cook, continually stirring until well combined.
  6. Add the stock, tomatoes and seasonings. Stir well and return the lamb with the retained herb mixture. Carefully mix and bring to the boil. Then cover and cook in the oven for about 1½ hours until the lamb is very tender. Taste and add salt and fresh pepper as needed. Depending on the saltiness of the broth you use, not additional salt may be needed.
  7. If you like, garnish with a few sprigs of fresh cilantro.
  8. This stew is even better served the next day.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 493g
Recipe makes 12 servings
Calories 419  
Calories from Fat 202 48%
Total Fat 22.53g 28%
Saturated Fat 7.89g 32%
Trans Fat 0.0g  
Cholesterol 60mg 20%
Sodium 332mg 14%
Potassium 1133mg 32%
Total Carbs 33.95g 9%
Dietary Fiber 5.1g 17%
Sugars 3.7g 2%
Protein 20.93g 33%

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Reviews

  • Nancy Miyasaki
    October 19, 2011
    This was amazing. It was as good as John billed it. Unfortunately, two of our four kids aren't big lamb fans. Next time I may make two smaller batches, one with lamb and one with beef.
    I've cooked/tasted this recipe!
    • Bobby Lovera
      September 16, 2012
      Oooh That Sauce!

      I just love a really good sauce...Pass the bread! I'm dipping in.
      I've cooked/tasted this recipe!

      Comments

      • HealthyGlutenFree
        October 25, 2011
        Sounds great. I like lamb, but it's hard to come by in an ordinary grocery store.
        • Claudia lamascolo
          October 25, 2011
          Added this to two of the groups I love lamb this sounds amazing a must try!
          • Claudia lamascolo
            October 25, 2011
            I love lamb, this is a keeper, will be trying this for sure... thanks John!
            • Arturo Féliz-Camilo
              October 21, 2011
              Wow! lamb stew! you made my mouth water!
              1 reply
            • Aimee
              October 20, 2011
              Sounds amazing, John! Absolutely adore lamb and all the other ingredients, too. Sounds like a dreamboat of a stew! Will give it a try!
              1 reply
            • Rivertree Kitchen
              October 20, 2011
              This sounds delicious, with one caveat: no one in our house likes cilantro. Is there another herb I could substitute, or is the cilantro essential to the dish?
              1 reply
              • John Spottiswood
                October 20, 2011
                I can't say with certainty, Rivertree, but I think if you substituted basil you would get a similar effect. Or you could try mint, which goes well with lamb, but I wouldn't put in two whole bunches as mint can be overpowering. I'm sure it would still taste good without the cilantro.

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