This soupy stew is a Georgian staple, and as such contains three ingredients which are typical of the country’s cooking; walnuts, sour cherries and the national spice blend, Khmeli Suneli. It is the type of dish which in times gone by would have been bubbling away on the camp fire of an evening, to be enjoyed with hunks of bread. We find it a great dish to serve for supper, with a nice salad on the side. The best rice to use is a short-grain variety such as arborio or paella rice, as the grains will hold their shape better.
01.
Ingredients
500g lamb neck fillet, diced
1 large onion, finely chopped
1 large carrot, finely chopped
1 stick celery, finely chopped
2 tomatoes, chopped
4 cloves garlic, finely chopped
50g rice
50g walnuts, finely chopped
50g sour cherries
4tsp Khmeli Suneli
1tsp Aleppo pepper flakes
large glass of red wine
handful of chopped fresh mint
handful of chopped fresh flat leaf parsley
02.
Method
- Heat a tablespoon of olive oil in a heavy pan, and fry the lamb with the garlic until it is brown. Next add the onion, carrot, celery and tomatoes, mix and keep on frying for a few minutes.
- Still stirring add the walnuts, cherries, Khmeli suneli and Aleppo flakes, making sure the meat gets well covered with the spices. Now add the wine, and bring the pan to a boil to cook off the alcohol.
- Turn the heat back down and add the water, then let the pan bubble away for half an hour. At this point add the rice, and give the pan a good stir. It can now bubble away again on a low heat for an hour or so.
- Keep an eye on the pan, adding a little water if necessary and making sure it doesn’t stick on the bottom. The required consistency is like a thick soup, and when this is achieved, your dish is ready. Garnish with the chopped mint and parsley, and serve.
