Georgian
Lamb Stew (Bozbashi)
(serves
6-8)
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In a stockpot or soup kettle, saute in
butter or olive oil: |
| 2 |
medium |
onions, chopped coarsely |
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for 10 minutes. Add: |
| 2 - 4 |
lbs |
lamb stew or shank pieces, with
the bone |
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Cook over medium heat to brown the meat,
then stir in: |
| 3 |
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tomatoes, chopped |
| 2 |
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potatoes, cubed |
| 1 |
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red bell pepper, coarsely chopped |
| 12 |
pieces |
okra, trimmed and chopped into
bite-size pieces |
| 3/4 |
c |
dried apricots, coarsely chopped |
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salt and pepper, to taste |
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Cook for 5 - 10 minutes, then add: |
| 2 |
qts |
water |
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Cover, reduce the heat and simmer for
1-2 hours. Serve with a garnish of chopped parsley and plenty of
crusty bread. |
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Notes &
Variations:
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This recipe was adapted from The Georgian
Feast, by Darra Goldstein (University of California Press, 1999), which
calls for lean, boneless lamb chunks. We like the flavor that you
get from the bone pieces, and you can use the cheapest cuts you can find.
The result is a peasant stew with rich, complex flavors.
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We made this quite successfully with chicken
instead of lamb.
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If you can't find fresh okra, substitute frozen.
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