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Many are fans of Asian pilaf. And in this article, we will pay due respect to one of the most exquisite and delicious dishes of Eastern cuisine - spicy Georgian lamb stew with buckwheat.
Our goal is not just to provide a recipe, but to immerse you in the world of aromas and flavors that combine in this exquisite dish. This is not just a combination of meat and porridge - it is an exquisite dance of spices that creates a unique taste experience. Let's take a step-by-step look at how to create this masterpiece dish with our own hands and experience all its elegance and richness of taste.
- Mutton softness 600 g
- Buckwheat 250 g
- 3 large onions
- Garlic 4 cloves of medium size
- Ginger root is about 2 cm or 25 g
- Zira seeds 1 teaspoon
- Melted butter 4 tablespoons
- Salt, ground black pepper to your taste
- Hot pepper to your liking
Peel the garlic and onion, peel the ginger. Then chop everything very finely.
Wash the lamb, cut off the excess and dry it. Cut it into cubes about 2-2,5 cm in size.
Pour melted butter into a pan with a thick bottom and high sides. Heat it, and then put the meat in it. On high heat, fry the softness, turning over, on all sides until a golden crust forms. Add salt and pepper, then add garlic, onion and ginger.
Continue to fry everything together, stirring, for 2-3 minutes. Next, pour dry buckwheat and zira into the pan with the lamb. Mix everything again and cook for another 2 minutes.
When this time is up, pour boiling water. Add salt and pepper as needed, bring to a boil, then reduce heat to low. Cover the pan with a lid and simmer the stew for 50-60 minutes.
The dish must be served hot.
