Prepare the products. Wash the lamb, dry it, cut it into small pieces. In a saucepan, heat the corn oil, fry the lamb, 7-10 minutes, the heat is above average.
Chop the onion.
Add the onion, fry for 5 minutes, stirring, medium heat. Pour 1 cup of boiling water, add salt, simmer until the meat is half cooked.
Add the plum and raisins, add salt, and simmer for 15 minutes.
Grind the nuts, chop the garlic, wash the greens.
Add the nuts and garlic, honey and simmer until the meat is ready, 10-20 minutes. Add salt/sugar to taste.
Season with chopped mint and basil.
Serve hot with a side dish, for example, with corn porridge.
Mutton in Georgia is not as popular as many tourists think. In our uninformed imagination, Georgia is somehow considered a country of mutton. This is a stereotype of Georgia. A foreigner hearing the word “Georgia” immediately imagines such a picture — against the background of snow-capped pointed peaks there is a shepherd in a cap and a burka, and a huge flock of sheep is grazing on the green slope of the mountain. Maybe the reason for the stereotype was the Soviet films like “Mimino” and “The Caucasian Captive”. However, the main sheep breeding in Georgia among Georgians is common only in the highlands of Eastern Georgia. This is mainly the region of Khevi ( Stepantsminda, Kazbegi district under the USSR) and Tusheti (this is the Akhmetsky district of Kakheti).