Khashlama (georgian Veal Stew)

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 lbs boneless veal shoulder, trimmed and cut into 2 inch pieces
• kosher salt & freshly ground black pepper, to taste
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1 large yellow onion, thinly sliced
• 1 small red chili pepper, stemmed seeded finely chopped
• 1/4 cup tomato paste
• 1 teaspoon ground allspice
• 1/2 teaspoon hot paprika
• 12 pickled plums, rinsed drained
• 3 cups chicken stock
• 1/3 cup fresh cilantro, minced
• 1/4 cup fresh mint, minced
• 1/4 cup scallion, minced
• 2 tablespoons fresh tarragon, minced

Recipe

• 1 season veal with salt and pepper. set aside.
• 2 heat oil in an 8 qt saucepan over medium-high heat. add veal and cook, turning as needed, until browned (10 minutes). add garlic, onions, and chiles. cook, stirring occasionally, until golden (8-10 minutes).
• 3 add tomato paste, allspice, and paprika. cook, stirring, until slightly caramelized (2 minutes). add plums and stock. bring to a boil.
• 4 reduce heat to medium. cook, covered, stirring occasionally, until veal is tender (1-1 1/2 hours). stir in cilantro, mint, scallions, tarragon, salt, and pepper. serve with bread on the side.