STEWED MEAT WITH CHICKPEAS – GEORY KAVKAZ

🥘 1. INGREDIENTS (Serves 6–8)

• 1.5–2 kg beef or lamb, cut into hearty chunks (shoulder, leg, brisket)
• 300–400 g dried chickpeas, soaked overnight and drained (or one 400 g canned, drained)
• 2–3 onions, sliced thick
• 2–3 carrots, cut into large pieces
• 3–4 garlic cloves, crushed
• 2 bell peppers, chopped into large chunks
• 2–3 tomatoes, chopped—or 200 ml tomato purée
• Salt & freshly ground black pepper, generous
• 1 tsp paprika (optional, for warmth/color)
• 2–3 bay leaves
• 1.5‑2 liters water or meat broth
• 3–4 tbsp animal fat (lamb/beef fat) or vegetable oil

🔥 2. SÉAR & BUILD FLAVOR BASE

1. Heat a large heavy pot or kazan over medium-high flame.
2. Add fat/oil and sear meat chunks in batches, browning all sides. Set aside.
3. Into the remaining fat, add onions and carrots—sauté ~5 minutes until golden.
4. Add garlic and bell peppers; cook another 2–3 minutes.
5. Stir in tomatoes or purée until juices release and mixture smells aromatic.

💧 3. ADD CHICKPEAS & LIQUID

1. Return meat to the pot and stir to combine with vegetables.
2. Add chickpeas and bay leaves.
3. Pour in water or broth until ingredients are just submerged.
4. Season with salt, pepper, and paprika.
5. Bring mixture to a boil, then reduce to a gentle simmer.

⏳ 4. SLOW BRAISE

• Gently simmer, covered, for 2–2.5 hours (or longer for richer flavor).
• If cooking over coals or open fire, maintain moderate heat under the pot.
• Stir every 30 minutes and add hot water if liquid level drops too low.
• Chickpeas should be tender and meat should pull apart easily when done.

🌿 5. FINAL SEASONING & SERVING

1. Remove bay leaves before serving.
2. Taste and adjust salt and pepper.
3. Serve hot, sprinkled with fresh herbs like parsley or dill.
4. Perfect accompaniments: crusty bread, ripe tomatoes and cucumbers, or rice/polenta.
5. Optional extras: chili paste for heat, or a drizzle of yogurt for cool contrast.

🌄 COOKING NOTES

• Layering flavors: browning meat and sautéing veggies builds foundation.
• Big cuts & whole chickpeas: keep everything large for a rustic experience.
• Fire choice: cooking outdoors over embers adds a smoky depth you can’t replicate indoors.
• Simplicity rules: no need for fancy spices—just time, heat, and good ingredients.