Khashlama (Georgian Veal Stew)

Submitted by Member 610488

"This recipe is from the Kakheti region of the country, Georgia."

 

• Ready In: 2hrs 20mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 2 lbs boneless veal shoulder, trimmed and cut into 2 inch pieces
• kosher salt & freshly ground black pepper, to taste
• 1⁄4 cup olive oil
• 4 garlic cloves, minced
• 1 large yellow onion, thinly sliced
• 1 small red chili pepper, stemmed seeded finely chopped
• 1⁄4 cup tomato paste
• 1 teaspoon ground allspice
• 1⁄2 teaspoon hot paprika
• 12 pickled plums, rinsed drained
• 3 cups chicken stock
• 1⁄3 cup fresh cilantro, minced
• 1⁄4 cup of fresh mint, minced
• 1⁄4 cup scallion, minced
• 2 tablespoons fresh tarragon, minced

directions

1. Season veal with salt and pepper. Set aside.
2. Heat oil in an 8 qt saucepan over medium-high heat. Add veal and cook, turning as needed, until browned (10 minutes). Add garlic, onions, and chiles. Cook, stirring occasionally, until golden (8-10 minutes).
3. Add tomato paste, allspice, and paprika. Cook, stirring, until slightly caramelized (2 minutes). Add plums and stock. Bring to a boil.
4. Reduce heat to medium. Cook, covered, stirring occasionally, until veal is tender (1-1 1/2 hours). Stir in cilantro, mint, scallions, tarragon, salt, and pepper. Serve with bread on the side.