Top 5 Georgian Lamb and Mutton Dishes

Chanakhi is a hearty Georgian stew made with lamb, eggplant, sweet peppers, and tomatoes. The stew is typically flavored and seasoned with coriander, basil, pepper, and salt. This flavorful dish is traditionally served in individual clay pots, called chanakhi, hence the name. It is believed that chanakhi tastes even better if reheated the next day, when all of the flavors have been thoroughly combined.Expand

Chakapuli is a popular Georgian stew consisting of either beef or lamb meat, unripe sour plums, onions, green peppers, white wine, and herbs and seasonings such as tarragon, coriander, garlic, and salt. It is especially popular during spring, when the plums are still unripe. Chakapuli is often served during the feast of Orthodox Easter, and it is recommended to serve it hot with Georgian bread on the side.Expand

Khashlama is a straightforward and traditional meat dish originating from the Caucasus region. Although time-consuming, the dish is made by simply boiling large chunks of meat, usually beef or lamb, in hot water. The traditional version of this famous dish does not include other ingredients, except a few spices, making the boiled pieces of meat the star of the dish. Because of this, khashlama contains only the finest meat cuts available. The origins of the dish believe to be in the Georgian Kakheti region, where it is regarded as a regional signature dish. However, it is also widely popular in the neighboring Armenia, causing disputes over the true origin of the dish. Traditionally, khashlama is prepared on an open fire, slowly, until the meat is perfectly tender. It is commonly flavored with onions, garlic, bay leaves, and peppercorns. Because it is rather time-consuming, the dish is usually served on special occasions, and it is a common staple of supra, a traditional Georgian feast. Boiled pieces of meat are commonly served hot and garnished with a generous amount of coarse salt and chopped parsley.Expand

Buglama is a popular Azerbaijani and Georgian dish consisting of lamb pieces that are stewed with onions, tomatoes, peppers, a variety of spices including black pepper and bay leaves, and a small amount of liquid. The name of the dish means steamed, referring to the fact that the lamb is cooked in its own juices. Although lamb is the most common option, it is not unusual to prepare buglama with fish.Expand

Kayrma is a traditional meat dish originating from Georgia. The dish is usually made with a combination of lamb shoulder, oil, onions, garlic, pomegranate juice, bay leaves, and salt. The lamb and bay leaves are cooked in oil until the meat is almost tender. The onions and garlic are sautéed in oil, then mixed with the pomegranate juice and lamb pieces. Before serving, the dish is seasoned with salt and it's usually accompanied by rice or bread on the side.Expand