Khashlama Georgian Veal Stew Food

KHASHLAMA (GEORGIAN VEAL STEW)

Khashlama (Georgian Veal Stew) image

Make and share this Khashlama (Georgian Veal Stew) recipe from Food.com.

Provided by Member 610488

Categories Stew

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

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

Steps:

Season veal with salt and pepper. Set aside.
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).
Add tomato paste, allspice, and paprika. Cook, stirring, until slightly caramelized (2 minutes). Add plums and stock. Bring to a boil.
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.

Nutrition Facts : Calories 414.6, Fat 19.1, SaturatedFat 4.8, Cholesterol 135.4, Sodium 401.4, Carbohydrate 26.8, Fiber 3.5, Sugar 17.9, Protein 34.8

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