Supra by Tiko Tuskadze

Author:Tiko Tuskadze
Language: eng
Format: epub
ISBN: 9781911595458
Publisher: Pavilion Books
Published: 2017-06-24T16:00:00+00:00

Sakonlis Khorzis Kharcho

-SPICED BEEF AND WALNUT STEW-

This is a classic Georgian dish that contains the special spice blend of marigold, coriander and cinnamon. Walnuts and egg yolks are added to the sauce, making it especially rich and unctuous. This is Georgia on a plate.

Preparation time: 15 minutes

Cooking time: 50 minutes

Serves 4–6

1 kg/2 lb 3 oz. boneless beef, cut into bite-sized pieces

200 g/7 oz walnuts

3 garlic cloves

1 tsp ground coriander

1 tsp dried ground marigold

1 tsp ground cinnamon

½ tsp ground cloves

pinch of nutmeg

70 ml/2½ fl oz vegetable oil

3 onions, finely chopped

50 g/1¾ oz fresh coriander (cilantro), leaves picked and stems chopped

2 bay leaves

2 egg yolks

1 tbsp vinegar

sea salt and chilli powder, to taste

Gomi (Rice Pudding, see here), rice or bread, to serve

Place the beef in a large pan and cover with 1.5 litres/3¼ pints water. Bring just to the boil over a medium heat, then remove from the heat and skim off any scum from the surface of the water. Return to the heat and bring back to the boil, reduce the heat to a simmer and cook until just tender, about 20 minutes.

Meanwhile, place the walnuts in a food processor and process to a very fine paste. The paste should be sticky and smooth, but not at all grainy (this can take up to 5 minutes).

Crush the garlic with the back of a knife and then put in a mortar with a pinch of sea salt. Grind with a pestle to a smooth paste. Add to the walnut paste with the ground coriander, marigold, cinnamon, cloves and nutmeg and stir to combine. Set aside until needed.

Once the meat is cooked, drain through a sieve (strainer) set over a large bowl, reserving the liquid. Return the beef to the pan with 1–2 tablespoons of the reserved liquid and 1 tablespoon of the oil. Add the onions and coriander (cilantro) stems and cook, stirring, for 15 minutes, until the onions are tender.

Dissolve the walnut and garlic paste in the reserved liquid, add the bay leaves and then add the mixture to the pan with the beef. Bring to the boil, then reduce the heat to a simmer and leave to cook for 15 minutes to allow the flavours to develop. Then remove the pan from the heat to cool for 3–4 minutes. Remove the bay leaves and discard.

Beat the egg yolks and vinegar together in a small bowl, then stir through the beef. Return the pan to the heat and cook, stirring continuously, for 4 minutes. Season to taste with sea salt and chilli powder and stir through the coriander leaves. Serve hot with Gomi, rice or bread.

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