Chashushuli is a spicy and aromatic dish of Georgian cuisine. It is prepared with pepper, aromatic herbs and spices. Usually this dish is served without a side dish, with pita bread or tortillas, which are usually dipped in a rich chashushuli sauce. I suggest cooking this delicious meat dish with a little improvisation - with the addition of beer, which gives this dish a unique taste, soft and sharp at the same time.
Prepare all the necessary ingredients. Chop the lamb into small pieces.
Heat the pan and pour in 2 tablespoons of vegetable oil. Fry the lamb on all sides, until Golden brown and transfer to a saucepan or cauldron.
Then in the same pan fry the onion, chopped into strips.
Put the onion in a saucepan with the lamb and pour in the beer. Bring to a boil and reduce the heat to simmer for about 50 minutes.
While the meat is stewing, prepare the vegetables: chop the bell pepper and celery into large strips. Chop the garlic into slices.
Add 2 tablespoons of oil to the pan and fry the vegetables until Golden brown.
Put the fried vegetables in a saucepan, add salt, utsho-suneli, hops-suneli and ground black pepper. Mix everything, bring to a boil, reduce the heat, simmer for 15-20 minutes.
While the vegetables stew, prepare the tomatoes and herbs. Tomatoes cut into large slices, part of the coriander and Basil chopped.
Add tomatoes and herbs to the meat and vegetables.
Stir and simmer for another 10 minutes. How this dish turns out to be bright, beautiful and appetizing can be seen even in a saucepan.
That's all-our fragrant and delicious chashushuli is ready. Before serving, sprinkle with the rest of the chopped coriander and Basil. And now, dipping a piece of freshly baked pita bread in a juicy rich sauce, you can enjoy the taste of a traditional Georgian dish.