Mtsvadi with Lamb
Main Dishes • Georgian
Description
How to choose lamb A vendor at the market, where we always buy high-quality lamb, shared a secret with us. If the lamb is black in color, do not buy it. They transport live lambs, for example, from Dagestan, without feeding or watering them for a day or two. They get delayed at various checkpoints. Due to this stress, the meat of the lambs turns dark and becomes tough. Our vendor processes the lambs at home and delivers the meat to the market within a day. His lamb melts in your mouth.
Ingredients
- Lamb 0 lbs
- Spanish onions 8 heads
- Eggplants 4 pieces
- Fat Tail Fat 0 oz
- Black Pomegranate Molasses 1 piece
- Fresh Mint to taste
- Cilantro to taste
- Parsley to taste
- Ocean salt to taste
- Ground Black Pepper to taste
- Red Grape Juice to taste
Step-by-Step Guide
Step 1
Cut the meat into pieces the size of half a matchbox. Sprinkle with salt, thread onto skewers alternating with small peeled onions, and grill until fully cooked over coals, without flames. Serve the skewers with herbs, pomegranate seeds, and sauces such as tkemali, garlic water, or pomegranate sauce.
Step 2
For a side dish, you can prepare eggplants. Remove the stem and make a shallow cut along each eggplant. Fill the cut with pepper, salt, and insert a piece of fatty tail fat. Optionally, you can add parsley, mint, or cilantro.
Step 3
Thread the eggplants onto skewers and grill over coals until they become soft. Don't forget to wash down the mtsvadi with dry red wine.
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