Delicious lamb dish – GEORY KAVKAZ

🐑 1. INGREDIENTS – THE BARE, BEAUTIFUL ESSENTIALS (Serves 6–8)

• 1.5 to 2 kg lamb, cut into large rustic pieces (shoulder, leg, rib, or a mix)
• 3–4 tbsp lamb fat or beef tallow (sunflower oil works if needed)
• 1 large white onion, sliced into thick wedges
• 3–4 garlic cloves, crushed (skin on for more aroma if desired)
• 2 carrots, peeled and chopped into large chunks
• 2–3 potatoes, peeled and cubed (optional, but traditional)
• 2 sweet bell peppers, deseeded and sliced into strips
• 2 medium tomatoes, chopped (or 200g canned diced tomatoes)
• 1 tsp smoked paprika or chili flakes (for a smoky warmth)
• 1 tsp coarse salt, ½ tsp cracked black pepper
• Fresh herbs: parsley, cilantro, or dill for garnish
• Water or light broth, about 250–300 ml

🔥 2. SEARING THE LAMB – THE FOUNDATION OF FLAVOR

Heat your heavy pot—preferably cast iron or thick steel—over a strong flame. If you have a fire pit, use it. If not, a gas stove or outdoor burner will do just fine.

Add the animal fat. Once it melts and begins to smoke slightly, gently lay in the lamb. This part matters. You want to hear the sizzle, feel the heat bite into the meat. Don’t rush. Let it brown deeply on all sides. This searing process can take 10–12 minutes, and it builds the base of your stew.

When golden and caramelized, remove the meat from the pot. Set it aside. Don’t clean the pan—that brown crust left behind is gold.

🧅 3. SAUTÉING AROMATICS – BUILDING LAYERS

Into the same pot, toss in the onions and garlic. Let them sizzle in the lamb’s leftover fat. Stir occasionally, scraping the bottom of the pan to lift up the seared flavor bits.

After 4–5 minutes, when the onions turn golden and soft, add:

• The carrots
• The peppers
• The potatoes (if using)
• The chopped tomatoes
• A sprinkle of paprika or chili flakes for warmth

Let everything cook together for 5–7 minutes, stirring gently. The tomatoes will begin to release liquid, and the vegetables will soak up all the lamb flavor left behind in the pot.

🥘 4. SIMMERING TO PERFECTION – WHERE THE MAGIC HAPPENS

Now it’s time to return the lamb to the pot. Nestle the pieces among the vegetables.

Pour in enough hot water or broth to come halfway up the contents. Don’t drown it. This isn’t soup—it’s a self-braising, slow-simmering one-pot miracle.

Season generously with:

• Salt
• Black pepper
• A few whole garlic cloves if you love garlic’s sweetness
• (Optional) a bay leaf or sprig of thyme

Cover with a tight-fitting lid and reduce the heat to low. Simmer gently for 1.5 to 2 hours. Open the lid once or twice to stir and check the liquid. Add a bit more water if it gets dry. But don’t rush. The long, low simmer is where the lamb becomes soft, tender, and rich with flavor.

🌿 5. FINAL TOUCHES – REST, GARNISH, SERVE

When the lamb is fork-tender and the vegetables meltingly soft, turn off the heat. Let the dish rest, covered, for 10 minutes. This moment matters. The flavors marry in silence. The steam settles. The fat relaxes into the broth.

Uncover and breathe in the aroma—smoke, lamb, herbs, and garlic.

Garnish generously with:

• Fresh chopped parsley
• Dill or cilantro (depending on your taste)

Then serve in deep bowls or straight from the pot. Spoon over the juices. Pass around a rustic loaf of bread or lavash. Pair it with strong black tea, sour pickles, or even a home-fermented drink.

🔥 TIPS

• Use fewer ingredients, but better ones. Fresh lamb, fresh veg.
• Cook slowly. Let the fire teach you timing.
• Sear hard, simmer slow, serve hot. That’s the triangle of truth.
• No gimmicks. No shortcuts. Every minute over the flame earns its flavor.
• Let the meat speak. Don’t drown it in spice—listen instead.