A recipe from Gemo
Georgian Kaurma with Wine and Herbs
A Georgian jigris-style kaurma made from mixed heart, liver, and other offal slowly cooked with onions, white wine, bay leaf, savory, coriander, and fresh herbs. This version keeps the Georgian table framing while noting the wider Kavurma name overlap in neighboring cuisines.
Method
- 01
Trim the 1 kg mixed offal of hard membranes, dark clots, and excess tubes, then rinse well and cut into small bite-size pieces. If the mix includes kidney, rinse it especially thoroughly; if the liver pieces are very delicate, keep them separate to add a little later.
- 02
Melt 80 g pork fat or butter in a heavy pot over medium heat. Add the sliced onions, the tougher offal pieces, and 1 teaspoon of the salt, then cook for 12-15 minutes, stirring often, until the onions soften and the meat releases its juices. Add any reserved liver during the last 5 minutes of this stage.
⏱ 15 min
- 03
Pour in 250 ml dry white wine and 250 ml water, scraping the base of the pot. Add the 2 bay leaves, bring to a gentle simmer, cover partly, and cook for 45-60 minutes until the heart or lung pieces are tender and the liquid has reduced to a light sauce. Add small splashes of hot water if the pot gets dry before the meat softens.
⏱ 60 min
- 04
Stir in the crushed garlic, 1 tablespoon tomato paste if using, 2 teaspoons dried summer savory, 1 teaspoon ground coriander, 1/2 teaspoon ground caraway or cumin, 1 teaspoon black pepper, 1/2 teaspoon red pepper flakes, and the remaining 1/2 teaspoon salt. Simmer uncovered for 8-10 minutes so the spices bloom and the sauce thickens around the offal.
⏱ 10 min
- 05
Taste and adjust salt, pepper, or water: kaurma should be juicy and glossy, not soupy. Fold in the chopped cilantro and parsley, simmer for 2-3 minutes, then remove the bay leaves.
⏱ 3 min
- 06
Rest the kaurma off the heat for 5 minutes, then serve hot with Georgian bread, mchadi, or ghomi so the sauce can be spooned up.
⏱ 5 min
Nutrition
