A recipe from Gemo
Megrelian Walnut Kharcho
A rich Samegrelo-style Georgian beef stew with tender meat, slow-cooked onions, and a thick walnut sauce seasoned with garlic, coriander, blue fenugreek, marigold, and red pepper. Serve it hot with ghomi, mchadi, or sturdy bread.
Method
- 01
Put 1 kg beef in a heavy pot with 1.6 liters water and 1 teaspoon salt. Bring to a boil, skim the foam well, then cover partly and simmer gently for 70-90 minutes, until the beef is tender but not falling apart.
⏱ 80 min
- 02
Lift the beef into a bowl. Strain the broth and reserve about 1 liter; add a little hot water if the broth reduced below that amount.
- 03
Melt 80 g butter or beef fat in the same pot over medium-low heat. Add 600 g finely chopped onion and cook for 15-20 minutes, stirring often, until soft and lightly golden. Stir in 1 tablespoon tomato paste and 1 tablespoon fine cornmeal for 1 minute, then return the cooked beef to the pot.
⏱ 20 min
- 04
Make the walnut sauce base. In a food processor or mortar, combine 450 g ground walnuts, 5 crushed garlic cloves, 2 teaspoons ground coriander, 2 teaspoons blue fenugreek, 1 1/2 teaspoons dried marigold, 1 teaspoon hot red pepper, 1 teaspoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Blend in 350 ml of the warm reserved broth gradually until smooth and pourable.
- 05
Pour the walnut sauce into the beef and onion mixture, then stir in 450-550 ml more reserved broth until the kharcho is thick and creamy rather than soupy. Bring it only to a gentle simmer and cook for 5-7 minutes, stirring often so the walnut sauce does not catch or split.
⏱ 6 min
- 06
Stir in 1 tablespoon tkemali sauce, pomegranate juice, or white wine vinegar, then taste and adjust salt and heat. Remove from the heat, rest for 10 minutes, and finish with 20 g chopped cilantro. Serve hot with ghomi, mchadi, or crusty bread.
⏱ 10 min
Nutrition
