Chakhokhbili with Plums
Main Dishes • Georgian
Description
This dish is extraordinarily delicious and aromatic, leaving a lasting impression on guests — it's very beautiful. In principle, if everything is organized and prepared correctly, it is not labor-intensive at all — just put it in the oven and forget about it for 3 hours. I highly recommend it — a hit at the table! The mini pumpkins are certainly more for decoration, although they were quite popular — they were eaten with butter and coarsely ground black pepper. They fit in very organically. Next time, I will definitely add a layer of regular pumpkin...
Ingredients
- Beef 5 lbs
- Rack of Lamb 0 lbs
- Onion 4 heads
- Salad Potatoes 0 lbs
- Plums 30 oz
- Eggplants 5 pieces
- Herbs 5 oz
- Walnuts 0 oz
- Garlic 4 heads
- Tomatoes 0 lbs
- Mild Chili Spice 1 piece
- Spiced Tomato Juice 0 qt
- Butternut Squash 4 pieces
- Salt to taste
- Ground Black Pepper to taste
- Clarified Butter 5 oz
Step-by-Step Guide
Step 1
Marinate the meat in mustard overnight.
Step 2
On the day of cooking, prepare all the vegetables: finely grate the onion; cut the eggplants in half lengthwise, scoop out some of the flesh (place it between the meat); prepare the herbs (I used parsley, cilantro, basil, tarragon, thyme); chop the garlic (heads) and walnuts; peel and cut the potatoes (large, elongated) into quarters lengthwise; slice the tomatoes into large rounds; halve the plums and remove the pits; peel the outer skin from 3 heads of garlic and leave them whole.
Step 3
Prepare a large 5-liter pot or cauldron.
Step 4
Place half of the onion on the bottom, add salt and pepper.
Step 5
Then add all the meat.
Step 6
On top of the meat, add half of the onion, whole heads of garlic, and chili.
Step 7
Next, add the potatoes, salt, and pepper.
Step 8
On top of the potatoes, add the plums, eggplants stuffed with herbs, garlic, walnuts, and clarified butter, season with salt and pepper. Then layer the tomatoes, season with salt and pepper. Add the squash and pour in the tomato juice.
Step 9
Cover with a lid and place in a preheated oven at 390°F for 3 hours (2 hours at 320°F, the last hour uncovered at 390°F).
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