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.
Ingredients
500g lamb neck fillet, diced1 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
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