Best 3 Khashlama Georgian Veal Stew Recipes
**Khashlama: A Culinary Journey to the Heart of Georgian Cuisine**
In the realm of hearty and flavorful stews, khashlama stands as a shining star, a dish that embodies the rich culinary traditions of Georgia. This delectable stew is a symphony of tender veal, succulent vegetables, and aromatic herbs, simmered together in a flavorful broth that captures the essence of Georgian cuisine. Khashlama is not just a meal; it's an experience that transports you to the heart of Georgia, where food is celebrated as a symbol of hospitality, warmth, and the joy of sharing.
The recipes presented in this article offer a comprehensive guide to creating this beloved dish. From the classic khashlama recipe, featuring a medley of vegetables like tomatoes, bell peppers, and eggplant, to variations that incorporate unique ingredients like walnuts, plums, and even beer, there's a recipe here to suit every palate. Whether you're a seasoned cook or a novice in the kitchen, these recipes provide step-by-step instructions, helpful tips, and beautiful photographs to guide you through the process of creating this culinary masterpiece.
As you embark on this culinary journey, you'll discover the secrets of selecting the finest ingredients, mastering the art of slow cooking, and balancing the flavors to achieve the perfect harmony of tastes. Along the way, you'll learn about the cultural significance of khashlama in Georgian cuisine, its variations across different regions, and the stories and traditions that surround this beloved dish.
So gather your ingredients, prepare your taste buds, and get ready to embark on an unforgettable culinary adventure. Khashlama awaits, ready to warm your soul and tantalize your senses with its rich flavors and heartwarming charm.
CHAKAPULI (GEORGIAN VEAL & TARRAGON STEW) RECIPE - (3.8/5)
Provided by ltrodrigu
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Season stew meat with salt. Add meat, along with scallions, tarragon, wine and water to a lidded 5-quart Dutch oven. Cover and cook until tender for 1 1/2 hours. Stir in remaining herbs, garlic and potatoes. Cover, return pot to oven and cook until herbs have softened and garlic has mellowed, 30 minutes more. Remove stew from oven and adjust seasoning as needed. Stir in tkemali, if using.
KHASHLAMA (GEORGIAN VEAL STEW)
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
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
CROCK POT VEAL STEW WITH VODKA
This veal stew is easy to make, and absolutely delicious. Substitute regular onion for green onions, if you wish.
Provided by Lennie
Categories Stew
Time 10h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a skillet over medium heat; add onions and cook until softened.
- Add celery seed, thyme, salt and pepper and cook, stirring, for 1 minute.
- Sprinkle flour over mixture and cook, stirring, for 1 minute.
- Add vodka and cook for 2 minutes, then add beef broth, juice and Worcestershire and bring to a boil.
- Cook, stirring, until mixture thickens.
- Place veal cubes and lemon peel in slow cooker, then pour sauce over meat.
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until veal is tender.
- Serve with mashed potatoes or rice.
Tips:
- Choose high-quality ingredients: Use fresh, tender veal and flavorful vegetables for the best results.
- Brown the meat and vegetables well: This step helps to develop flavor and color.
- Use a variety of spices and herbs: This will give the stew a complex and flavorful taste.
- Cook the stew slowly: This allows the flavors to meld and the meat to become tender.
- Serve with your favorite sides: Khashlama is traditionally served with mashed potatoes, rice, or bread.
Conclusion:
Khashlama is a delicious and hearty stew that is perfect for a cold winter day. The tender veal, flavorful vegetables, and aromatic spices make this dish a winner. It is also a relatively easy dish to make, so it is perfect for busy weeknights. Give this Georgian veal stew a try and see for yourself why it is a favorite among food lovers.
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