Braised lamb with potatoes

Description

The recipe won't take much time. A truly delicious recipe from Georgian cuisine! It will leave no one indifferent! Ideally, you'd have access to the secret herb blends used by the locals themselves for preparing meat and vegetables—then your dish would be simply unforgettable. Nevertheless, even without special spices, you can create a real culinary masterpiece from these ingredients! Serve hot.

Instructions

1. 1

   Step 1

   We start by washing and preparing the meat, removing any unwanted pieces such as tendons. Next, cut the lamb into small pieces and place them on a preheated pan, lightly frying.

2. 2

   Step 2

   Meanwhile, slice the onion into half-rings and add it to the meat. Fry for several minutes. Then cut each garlic clove into about five pieces and add to the meat and onions, frying for several more minutes.

3. 3

   Step 3

   Add the tomato paste (it should be thick), finely chop the dill and add it after the paste, then season with salt and pepper to taste, and add vinegar.

4. 4

   Step 4

   Pour in about 300 ml of boiled or standing water, and mix everything thoroughly.

5. 5

   Step 5

   Add pepper, cut into thin strips. This wonderful mixture should simmer for about half an hour over low heat.

6. 6

   Step 6

   Peel the potatoes, cut them into pieces slightly larger than for soup, and add them to the meat. Cook for another 30 minutes.

7. 7

   Step 7

   Serve the dish garnished with chopped olives and dill.