Lamb and Tarragon Stew (Chanakhi)

Lamb and Tarragon Stew, also known as Chanakhi, is a warm and inviting dish that features tender lamb blended with tarragon and complementary spices. Slow-cooked for a truly rich flavor, this stew melds the ingredients into a savory, satisfying meal. The preparation includes browning lamb cubes, sautéing vegetables, and simmering them all together until the lamb is incredibly tender. Ideal for a cozy dinner, this stew brings together a harmonious mix of flavors that are perfect for a cold evening.

Ingredients

• 2 lbs lamb shoulder, cubed
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 cups carrots, sliced
• 1 cup potatoes, cubed
• 1 Tbsp tomato paste
• 2 tsp tarragon
• 4 cups beef broth

Instructions

1. In a large pot, brown the cubed lamb over medium-high heat until golden, about 6-8 minutes per side.
2. Add the chopped onions and minced garlic. Sauté for 3-4 minutes until the onions are soft and fragrant.
3. Stir in the carrots, potatoes, and tomato paste. Cook for another 5 minutes, ensuring that the vegetables are well-coated.
4. Add the tarragon and beef broth. Bring the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally, until the lamb is tender.
6. Before serving, taste and adjust seasoning with salt and pepper if needed.

Keywords: Hearty, Comfort Food, Winter, Georgian, Stew

Spice Rack: Tarragon

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