Chakapuli
A homemade traditional dish with a rich sauce and distinctive spices.
Ingredienti
- agnello o vitello700 g
- dragoncello fresco50 g
- cipollotto80 g
- ciliegio pruno o tkemali150 g
- vino bianco secco150 ml
- coriandolo fresco20 g
- sale1 cucchiaino
- pepe nero0.5 cucchiaino
- olio vegetale2 cucchiaio
Istruzioni
Prepare the lamb or veal, fresh tarragon, spring onions, cherry plum or tkemali: chop the main ingredients from the recipe, finely dice the onion and garlic.
Heat oil in a heavy-bottomed pot; sauté the onion until soft, then add the garlic and spices from the recipe.
Add the lamb or veal, fresh tarragon, spring onions, cherry plum or tkemali and cook for a few minutes so the ingredients are coated in the aromatic base.
Pour in the liquid or tomato base if included in the recipe; season with salt and stir.
Simmer over low heat until the main ingredients are tender and the sauce has thickened.
Allow the dish to rest for 5 minutes and serve with the recommended side dish or bread.
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