Georgian Lamb and Cherry Plum Stew

local_grocery_store Ingredients

• 1.5 pounds lamb shoulder, cut into chunks
• 1 pound cherry plums, pitted
• 1 cup white wine
• 2 tablespoons white vinegar
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons fresh tarragon, chopped
• 2 tablespoons fresh parsley, chopped
• to taste salt
• to taste black pepper

restaurant_menu Method

1. 1.In a large pot, heat some oil over medium heat.
2. 2.Add the lamb chunks and cook until browned on all sides. Remove from the pot and set aside.
3. 3.In the same pot, add the chopped onion and minced garlic. Cook until softened and fragrant.
4. 4.Return the lamb to the pot and add the cherry plums, white wine, white vinegar, tarragon, and parsley.
5. 5.Season with salt and black pepper to taste.
6. 6.Bring the stew to a boil, then reduce the heat to low and simmer for about 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.Taste and adjust the seasoning if needed.
8. 8.Serve the Georgian Lamb and Cherry Plum Stew hot, garnished with additional fresh herbs if desired.
9. 9.Enjoy!

lightbulb_outline Tips

• chevron_rightIf you can't find cherry plums, you can substitute regular plums or sour cherries.
• chevron_rightFor an extra kick of flavor, you can add some red pepper flakes or chopped jalapenos to the stew.
• chevron_rightServe the stew with a side of crusty bread or over a bed of rice for a complete meal.