Lamb Chakhokhbili
The dish is prepared without unnecessary complications. The beauty of this lamb chakhokhbili recipe lies in the fact that, on one hand, it's quite simple and doesn't require significant time or financial expenses, yet the taste turns out to be so delicious that words can't describe it. Although poultry is traditionally used in the classic version of this dish, preparing chakhokhbili with lamb at home results in a much heartier and more aromatic meal—at least, that's my opinion, but you should try it yourself and decide.
1) First, prepare all the ingredients. Rinse the meat under running water and cut it into pieces across the grain. Wash the vegetables, then slice the onion into quarters and remove the seeds from the pepper, cutting it into small cubes. Blanch the tomatoes, peel them, finely chop the flesh, and mince the fresh herbs and garlic.
2) Place a skillet on the stove without oil and sear the lamb on all sides until a golden-brown crust forms. Transfer the meat to a saucepan.
3) Pour vegetable oil into the skillet and add the chopped onion. Fry until golden. Then add the pepper cubes and continue frying until the pepper skins start to crack.
4) Transfer the onion and pepper to the saucepan with the meat. Add the chopped tomatoes, season with salt and spices.
5) Cover the saucepan and simmer over moderate heat for 20 minutes. Then remove the lid, pour in the wine, and continue simmering the meat. After 5 minutes, when the alcohol has evaporated, cover the saucepan again and cook for another 20–30 minutes, until the meat is tender.
6) When the dish is almost ready, add the chopped herbs and garlic, simmer for another couple of minutes, then remove the saucepan from the heat.
Well, our lamb chakhokhbili is ready and can now be served. Enjoy your meal! The finished dish can be served at the table.
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