Lamb Chakhokhbili
Lamb Chakhokhbili Recipe from Georgia - Delicious and Flavorful
Introduction
Lamb Chakhokhbili is a traditional Georgian dish that is bursting with flavor and spices. This hearty stew is perfect for a cozy night in or a special occasion. The combination of tender lamb, tomatoes, and aromatic herbs creates a dish that is sure to impress your guests.
History
Chakhokhbili is a popular dish in Georgia, a country known for its rich culinary traditions. The dish is believed to have originated in the Kakheti region of Georgia, where it was traditionally made with chicken. Over time, variations of the dish using different meats, such as lamb, have become popular throughout the country.
Ingredients
How to prepare
- Prepare the lamb by washing and cutting it into medium-sized pieces. Brown the lamb in hot butter in a shallow casserole.
- Add finely chopped onion, tomato puree, vinegar, wine, meat stock, and seasoning to the casserole.
- Cover the casserole with a lid and simmer for 1 hour.
- Add sliced tomatoes and cook for another 5 to 7 minutes.
- Serve the lamb with a slice of lemon on each piece.
- Sprinkle with chopped greens.
- Cut the meat into 3 or 4 pieces per portion before serving.
Variations
- Substitute chicken for lamb for a lighter version of the dish.
- Add bell peppers or eggplant for extra flavor and texture.
- Use different herbs and spices, such as coriander or cumin, to customize the dish to your taste preferences.
Cooking Tips & Tricks
Make sure to brown the lamb before adding the other ingredients to enhance the flavor of the dish.
- Simmer the stew on low heat to allow the flavors to meld together and the meat to become tender.
- Adjust the seasoning to your taste preferences by adding more or less pepper.
- Garnish the dish with fresh herbs, such as parsley or cilantro, for a pop of color and freshness.
Serving Suggestions
Lamb Chakhokhbili pairs well with fluffy rice, crusty bread, or creamy mashed potatoes. Serve with a side salad or steamed vegetables for a complete meal.
Cooking Techniques
Browning the lamb before simmering it ensures that it stays tender and flavorful.
- Simmering the stew on low heat allows the flavors to develop and the meat to become tender.
- Garnishing the dish with fresh herbs adds a pop of color and freshness.
Ingredient Substitutions
Use chicken or beef instead of lamb for a different flavor profile.
- Substitute vegetable broth for the meat stock to make the dish vegetarian.
- Use olive oil instead of butter for a healthier option.
Make Ahead Tips
Lamb Chakhokhbili can be made ahead of time and reheated before serving. Store the stew in an airtight container in the refrigerator for up to 3 days.
Presentation Ideas
Serve Lamb Chakhokhbili in a shallow bowl with a slice of lemon on top and a sprinkle of chopped greens for a pop of color. Garnish with fresh herbs, such as parsley or cilantro, for an elegant touch.
Pairing Recommendations
Pair Lamb Chakhokhbili with a full-bodied red wine, such as a Merlot or Cabernet Sauvignon, to complement the rich flavors of the dish. Serve with a side of crusty bread or rice to soak up the delicious sauce.
Storage and Reheating Instructions
Store any leftovers of Lamb Chakhokhbili in an airtight container in the refrigerator for up to 3 days. Reheat the stew in a saucepan over low heat until warmed through, stirring occasionally.
Nutrition Information
Calories per serving
Calories: 300 per serving
Carbohydrates
Carbohydrates: 10g per serving
Fats
Total Fat: 15g per serving
Saturated Fat: 7g per serving
Proteins
Protein: 25g per serving
Vitamins and minerals
Iron: 15% of the daily recommended intake per serving
Vitamin C: 20% of the daily recommended intake per serving
Alergens
Contains: Dairy (butter)
Summary
Lamb Chakhokhbili is a rich source of protein and iron, making it a nutritious and satisfying meal. However, it is high in saturated fat, so it should be enjoyed in moderation as part of a balanced diet.
Summary
Lamb Chakhokhbili is a flavorful and hearty dish that is perfect for a cozy night in or a special occasion. With tender lamb, tomatoes, and aromatic herbs, this dish is sure to impress your guests and become a new favorite in your recipe repertoire. Enjoy the rich flavors and spices of this traditional Georgian dish!
How did I get this recipe?
The memory of discovering this recipe for the first time is a joyful one that I hold close to my heart. It was many years ago, when I was just a young girl living in a small village in Georgia. My grandmother, who was known for her culinary skills, had invited me into her kitchen to teach me how to make Lamb Chakhokhbili.
I remember the smell of the fresh herbs and spices that filled the air as my grandmother gathered the ingredients. She had learned this recipe from her own mother, who had learned it from her mother before her. It was a traditional dish that had been passed down through generations, and I felt honored to be learning how to make it.
As my grandmother began to chop the onions and garlic, she told me stories of her own childhood and how she had first learned to make this dish. She explained that Chakhokhbili was a dish that was often made for special occasions, such as weddings or holidays. It was a dish that brought people together, sharing in the joy of good food and good company.
I watched intently as my grandmother added the tomatoes, peppers, and spices to the pot, creating a rich and aromatic sauce. She then added the pieces of lamb, stirring them gently into the sauce until they were coated with all the flavors. The smell was intoxicating, and I couldn't wait to taste the finished dish.
As the lamb simmered on the stove, my grandmother began to prepare the side dishes that would accompany the Chakhokhbili. She made a fresh salad of cucumbers and tomatoes, dressed with olive oil and vinegar. She also cooked a pot of fluffy rice, flavored with a touch of saffron for an extra bit of luxury.
Finally, the moment arrived when the Chakhokhbili was ready to be served. My grandmother ladled the stew into bowls, garnishing each one with a sprinkle of fresh herbs. The colors were vibrant and inviting, and I couldn't wait to dig in.
The first bite of Lamb Chakhokhbili was a revelation. The tender pieces of lamb melted in my mouth, infused with the flavors of the tomatoes, peppers, and spices. It was a dish that was both comforting and exciting, familiar yet exotic. I savored each mouthful, feeling grateful for the opportunity to learn this traditional recipe from my grandmother.
Since that day, I have made Lamb Chakhokhbili many times for my own family and friends. Each time I prepare it, I am reminded of my grandmother and the love and care she put into teaching me this recipe. It has become a staple in my repertoire, a dish that never fails to bring joy and warmth to those who taste it.
As I sit here now, reflecting on that memory of discovering the recipe for Lamb Chakhokhbili, I am filled with gratitude for the culinary heritage that has been passed down to me. I hope to continue sharing this dish with others, passing on the tradition and the love that goes into making it. And I know that every time I cook it, my grandmother is there with me in spirit, guiding my hands and my heart.
Categories
| Georgian Meat Dishes | Georgian Recipes | Lamb Recipes | Madeira Recipes | Port Recipes | Stock And Broth Recipes | Tomato Recipes |