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Cooking Time
1 h. 30 min.
Serves
8
Difficulty
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About This Recipe
The trendiest Georgian dish in both capitals these days! And its popularity is easily explained: young lamb is simmered in white wine with tkemali and a whole bunch of aromatic herbs. The result is an incredibly fragrant sauce and the most tender meat!
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 14
Serves:
Lamb on the bone - 2 kg
Onion - 1 kg
Tarragon (tarragon) - 100 g
Scallion - 100 g
cilantro - 100 g
Young garlic - 50 g
Green tkemali - 150 g
Dry white wine - 300 ml
Sweet green pepper - 1 pcs.
Utskho-suneli - 1 tsp
Butter 82.5% - 100 g
Ground coriander - 1 tsp
Salt, ground hot red pepper - to taste
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
214г
🍚
Carbohydrates
367г
🥩
Protein
362г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Cut the meat into pieces with bones. Dry all the greens and chop finely. Peel and very thinly slice the onion and garlic.
Step 2
Place the prepared products in a cauldron or thick-walled pan in layers: meat, onions, herbs, spices, salt, pepper, tkemali, and so on until all the ingredients are gone. Fill with wine.
Step 3
Place over medium heat, bring to a boil, then reduce heat to low. Cover and simmer over low heat until meat is tender, 30–60 minutes. Remove from heat, add butter cut into small pieces and let it melt. Serve immediately.
Enjoy your meal!
Follow the instructions step by step