Khashlama Georgian Veal Stew Recipes
CHAKAPULI (GEORGIAN VEAL & TARRAGON STEW) RECIPE - (3.8/5)
Provided by ltrodrigu
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Season stew meat with salt. Add meat, along with scallions, tarragon, wine and water to a lidded 5-quart Dutch oven. Cover and cook until tender for 1 1/2 hours. Stir in remaining herbs, garlic and potatoes. Cover, return pot to oven and cook until herbs have softened and garlic has mellowed, 30 minutes more. Remove stew from oven and adjust seasoning as needed. Stir in tkemali, if using.
KHASHLAMA (GEORGIAN VEAL STEW)
Make and share this Khashlama (Georgian Veal Stew) recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Season veal with salt and pepper. Set aside.
- Heat oil in an 8 qt saucepan over medium-high heat. Add veal and cook, turning as needed, until browned (10 minutes). Add garlic, onions, and chiles. Cook, stirring occasionally, until golden (8-10 minutes).
- Add tomato paste, allspice, and paprika. Cook, stirring, until slightly caramelized (2 minutes). Add plums and stock. Bring to a boil.
- Reduce heat to medium. Cook, covered, stirring occasionally, until veal is tender (1-1 1/2 hours). Stir in cilantro, mint, scallions, tarragon, salt, and pepper. Serve with bread on the side.
Nutrition Facts : Calories 414.6, Fat 19.1, SaturatedFat 4.8, Cholesterol 135.4, Sodium 401.4, Carbohydrate 26.8, Fiber 3.5, Sugar 17.9, Protein 34.8
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