Chashushuli from mutton

Chashushuli - a traditional dish of Georgian cuisine, the word itself in the exact translation into Russian means literally "stew". Usually chashushuly cooked from veal or beef, but it is possible and from mutton.

Tell you how to make delicious chashushuli from lamb. Choose fresh, low-fat meat, preferably from a young animal. The rest of the products should also be fresh. Do not use sulphated wine. Before cooking, chopped meat will be useful for pickling, for example, in lemon and / or pomegranate juice . You can also add sliced ​​garlic in a marinade, only before making a piece of garlic you will have to carefully choose.

Delicious lamb chashushuli

Ingredients:

• lamb - about 800 g;
• onions - 1-2 pcs .;
• butter natural - about 25-50 g, can be ghee;
• a mixture of dry hops-suneli spices;
• tomatoes fresh ripe dense - 2-4 pcs .;
• sweet pepper - 1-2 pcs .;
• garlic - 2-5 denticles;
• red table wine not desulfited;
• salt;
• Red pepper;
• a lot of greenery (parsley, coriander, tarragon, basil, rosemary, oregano, marjoram).

Preparation

Prepared meat (that is, chopped with small pieces of pickled, see above) we throw in a colander, let the marinade drain. Melt in a sauté pan or deep frying pan and lightly fry the meat until a light golden hue. Add onion, cut into half rings, mix, lightly fry, reduce the fire to a minimum and extinguish almost until cooked, stirring occasionally, closing the lid with the addition of wine and spices. If there is no unsalted wine, you can add a little water if necessary.

Tomatoes are blanched (that is, scalded with boiling water) and peeled. Cut the tomatoes into cubes, and chop the sweet peppers. For lack of tomatoes, they can be replaced with a little diluted water tomato paste (2 tablespoons). Stew until cooked for 5-8 minutes. It should turn out the meat in a thick spicy aromatic sauce. You can season the dish with the finished Georgian ajika .

Let the chashushly cool slightly (within about 10 minutes), and then add the finely chopped greens and garlic. Let's brew for another 8-10 minutes and put it into a serving bowl. You can serve lamb chashushi with almost any side dish (potatoes, rice, polenta, kidney beans, chickpeas, lentils, noodles). It is also good to serve fresh vegetables, fruits, fresh greens, pickles or salads, lavash and other authentic dishes of Georgian cuisine. Well, and, of course, incomparable Georgian wine or chacha.