Recipe: Georgian lamb stew

  • Updated: October 16, 2013 - 2:25 PM

Georgian Stew of Lamb, Herbs and Vegetables √

Serves 6 to 8.

Note: In Soviet times, without access to travel or foreign cuisines, Russians turned to the Soviet Union’s exotic fringes for complex, spicy foods. Georgian food was Moscow’s de facto haute cuisine. Plan ahead as this takes more than 3 hours of cooking time. From “Mastering the Art of Soviet Cooking,” by Anya von Bremzen.

1 c., tightly packed, chopped cilantro, plus more for serving

1 c., tightly packed, chopped basil, plus more for serving

1 c., tightly packed, chopped flat-leaf parsley, plus more for serving

12 large garlic cloves, minced

Kosher salt and freshly ground black pepper, to taste

1 tsp. paprika, plus more for rubbing the lamb

Large pinch of red pepper flakes, such as Aleppo, plus more for rubbing the lamb

3 to 3 1/2 lb. shoulder lamb chops, trimmed of excess fat and halved lengthwise

3 medium onions, quartered and thinly sliced crosswise

• 2 tbsp. olive oil

2 ripe plum tomatoes, chopped; plus 4 plum tomatoes quartered lengthwise

• 1 1/2 c. tomato juice, divided

2 tbsp. red wine vinegar, divided

• Boiling water as needed

3 slender long Asian eggplants (10 to 12 in. each)

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