Braised Lamb

Braised Lamb Recipe from Georgia with Potatoes, Tomatoes, Eggplant, and String Beans

Region / culture: Georgia | Preparation time: 20 minutes | Cooking time: 1-2 hours | Servings: 4

Introduction

Braised Lamb is a classic dish that has been savored across various cultures for centuries. This recipe brings together tender lamb with a hearty mix of vegetables, creating a comforting and flavorful meal. Perfect for a family dinner or a special occasion, this dish is sure to impress with its rich flavors and succulent meat.

History

The tradition of braising lamb dates back to ancient times when slow cooking methods were used to tenderize tougher cuts of meat. This technique allowed for the flavors of the meat and the accompanying vegetables and herbs to meld together beautifully. Over the years, various regions have adapted the recipe, incorporating local ingredients and spices, making braised lamb a versatile dish that reflects the culinary heritage of many cultures.

Ingredients

500 g of lamb
750 g of potatoes
200 g of tomatoes
300 g of eggplant
200 g of string beans
1 onion
salt, pepper
parsley or kindza (coriander)

How to prepare

Wash the meat and cut it into pieces (2 or 3 per portion).
If available, use a 2 or 3 liter stoneware casserole.
Add finely chopped onion, chunks of potatoes, tomatoes cut in half, string beans from which the strings have been removed, diced eggplant, parsley greens or kindza.
Season with salt and pepper.
Add two cupfuls of water.
Cover with a lid and bake for 1 to 2 hours.
Serve in the casserole.

Variations

For a twist on the traditional recipe, consider adding different vegetables such as carrots, parsnips, or squash. Spices like cumin, cinnamon, or smoked paprika can also be added to introduce new flavors to the dish.

Cooking Tips & Tricks

To ensure the lamb is perfectly tender and flavorful, it's important to sear the meat before braising. This locks in the juices and adds a depth of flavor. Additionally, using a heavy, tight-lidded pot, such as a Dutch oven, helps to maintain a consistent low temperature, allowing the lamb to cook slowly and evenly. Don't rush the cooking process; patience is key to achieving the perfect texture and taste.

Serving Suggestions

This braised lamb is best served hot, directly from the casserole. It pairs wonderfully with a side of crusty bread or a simple green salad to balance the richness of the meat and vegetables.

Cooking Techniques

Braising is the key technique used in this recipe, involving cooking the lamb slowly in a small amount of liquid. This method not only tenderizes the meat but also allows it to absorb the flavors of the vegetables and seasonings, resulting in a deeply flavorful dish.

Ingredient Substitutions

If lamb is not available or preferred, beef or pork can be used as alternatives. Similarly, sweet potatoes can be substituted for regular potatoes for a different flavor profile and nutritional benefits.

Make Ahead Tips

This dish can be prepared in advance and reheated, making it a convenient option for busy days. Simply cool the braised lamb completely before storing it in the refrigerator, and then reheat gently on the stove or in the oven until warmed through.

Presentation Ideas

Serve the braised lamb in the casserole it was cooked in for a rustic and inviting presentation. Garnish with fresh herbs like parsley or coriander for a pop of color and freshness.

Pairing Recommendations

A robust red wine, such as a Shiraz or Cabernet Sauvignon, pairs beautifully with the rich flavors of the braised lamb. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the dish well.

Storage and Reheating Instructions

Leftover braised lamb can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. Alternatively, it can be reheated on the stove over low heat.

Nutrition Information

Calories per serving

A serving of this braised lamb dish contains approximately 400 calories, making it a satisfying yet balanced option for a main meal. The majority of the calories come from the protein and fat in the lamb, with a moderate contribution from the vegetables.

Carbohydrates

This braised lamb recipe, with its mix of vegetables, is relatively low in carbohydrates. The primary sources of carbs in this dish are the potatoes and eggplant. A serving of this dish contains approximately 30 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

Lamb is known for its higher fat content, which contributes to the richness of the dish. However, the total fat content can be managed by trimming excess fat from the meat before cooking. On average, a serving of this braised lamb dish contains about 20 grams of fat, a portion of which is healthier unsaturated fats.

Proteins

Lamb is an excellent source of high-quality protein, essential for muscle repair and growth. A single serving of this braised lamb dish provides roughly 30 grams of protein, making it a hearty and nutritious meal option.

Vitamins and minerals

This dish is also a good source of essential vitamins and minerals, thanks to the variety of vegetables included. Lamb itself is rich in B vitamins, zinc, and iron, while the vegetables contribute vitamins A, C, and K, along with potassium and fiber.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten, making it suitable for individuals with these specific dietary restrictions. However, as always, it's important to ensure that all ingredients used are free from cross-contamination if allergies are a concern.

Summary

Overall, this braised lamb dish is a nutritious and balanced meal, providing a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It's a hearty, comforting dish that can fit into a variety of dietary needs.

Summary

This Braised Lamb recipe is a timeless dish that combines tender meat with flavorful vegetables, all cooked together slowly to perfection. With its rich history and nutritional benefits, it's a satisfying meal that can be enjoyed on many occasions. Whether you stick to the traditional recipe or experiment with variations, this dish is sure to become a favorite.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for braised lamb. It was many years ago, when I was just a young girl learning the ins and outs of cooking from my own grandmother. She was a master in the kitchen, and I was always eager to soak up as much knowledge as I could from her.

One day, as she was preparing dinner, I asked her what she was making. She smiled and told me that she was going to show me how to make braised lamb. I had never heard of such a dish before, and I was intrigued by the idea of cooking meat in a flavorful liquid until it became tender and juicy.

As my grandmother gathered the ingredients and began to explain the process to me, I watched in awe. She told me that braising was a method of cooking that involved searing the meat in a hot pan to lock in the flavor, and then simmering it in a liquid until it was cooked through. The result was a dish that was rich and savory, with meat that practically fell off the bone.

I helped her season the lamb with a blend of herbs and spices, and then watched as she browned it in a pan until it was a deep, golden color. The kitchen filled with the aroma of cooking meat, and my mouth watered in anticipation of the finished dish.

Once the lamb was seared, my grandmother added a mixture of broth, wine, and vegetables to the pan, and then covered it with a lid. She explained that the liquid would help to tenderize the meat as it simmered, infusing it with flavor and creating a delicious sauce to drizzle over the finished dish.

As the lamb cooked, I could hardly contain my excitement. I knew that this dish was going to be something special, and I couldn't wait to taste it. Finally, after what seemed like an eternity, my grandmother removed the lid from the pan and revealed the braised lamb in all its glory.

The meat was tender and succulent, with a rich, savory sauce that clung to every bite. I took a taste, and my taste buds exploded with delight. The flavors were unlike anything I had ever experienced before, and I knew that I had just discovered a new favorite dish.

From that day on, braised lamb became a staple in our household. My grandmother taught me the recipe, and I practiced making it over and over again until I had perfected it. I shared it with friends and family, who all raved about its deliciousness.

Over the years, I have made braised lamb for countless dinners and special occasions. Each time I prepare it, I am reminded of that first time I learned the recipe from my grandmother and how it sparked my love for cooking.

Now, as I pass on the recipe to the next generation, I hope that they will experience the same sense of amazement and delight that I felt when I first discovered the magic of braised lamb. It is a dish that holds a special place in my heart, and I am grateful to my grandmother for teaching me how to make it.