Brutal recipe from chef Ilya Lazerson, who, in turn, tasted this dish in one of the institutions of Sochi and shared with us on his channel impressions and, of course, the recipe itself. The most simple to prepare and available in ingredients.
For this hodgepodge I took low-fat beef, although lamb or pork, I think, national traditions will not break.
Cut the meat into pieces 2 - 4 cm.
Pickles and onions took in this ratio.
The author recommends to grate cucumbers on a large grater.
Onion can be cut into as whom likes. I always cut along the bulb. But one bulb left to feed.
I decided to use the cauldron for cooking. The author fried the meat in a saucepan, and onions and cucumbers in a separate pan, then mixed everything. But I decided to consistently fry everything in a cauldron, especially this method of cooking is also typical for Georgian cuisine. For example, "Harcho in Megrel."
In a well-heated oil, send the meat and fry on high heat until Golden brown. At this stage, add salt. It is recommended to salt the meat immediately, otherwise then we will eat meat separately, salt separately )))
As the meat brown, I spread the onions and pickles. Continue to fry. At this stage, add sugar. It will help Luke to highlight the juice and, at the same time, act as a flavor enhancer.
As the onions caramelized, add Khmeli-suneli, tomato paste and pepper to taste. The author added the pepper, I used seasoning 1 tsp. Lower the fire and passerby tomato for 5 minutes
Then pour boiling water and cook on low heat under the lid for about an hour until the meat softens.
As meat has become soft turn off the fire and add finely chopped fresh herbs (cilantro is preferable). Give it brew for 15 minutes - 20.
When serving, finely chop the onion into half rings and add a slice of lemon. Can be served with sour cream or yoghurt. Bon appetit!