📝 About This Recipe
Kharcho is the ultimate Georgian comfort dish, a soul-warming stew that strikes a perfect balance between rich lamb, tart plum, and earthy walnuts. Unlike standard beef versions, this lamb-based preparation offers a deeper, more succulent flavor profile enhanced by the signature 'Khmeli Suneli' spice blend. It is a vibrant, aromatic masterpiece that captures the hospitable spirit of the Caucasus mountains in every spoonful.
🥗 Ingredients
The Meat and Broth
- 2 lbs Lamb shoulder (cut into 1-inch cubes, excess fat trimmed)
- 10 cups Water (filtered)
- 2 pieces Bay leaves
The Aromatics and Body
- 1/2 cup Short-grain rice (rinsed until water runs clear)
- 2 large Yellow onions (finely diced)
- 1 cup Walnuts (finely ground into a paste or meal)
- 5 pieces Garlic cloves (minced or crushed in a mortar and pestle)
- 2 tablespoons Tomato paste (concentrated)
- 3 tablespoons Tkemali sauce (sour plum sauce; can substitute with tamarind paste or lemon juice)
Spices and Herbs
- 1 tablespoon Khmeli Suneli (traditional Georgian spice blend)
- 1 teaspoon Dried Marigold (Imeretian Saffron) (optional, for color and floral notes)
- 1/2 teaspoon Red pepper flakes (adjust for heat preference)
- 1 bunch Fresh Cilantro (finely chopped)
- 1/2 bunch Fresh Parsley (finely chopped)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Place the cubed lamb in a large heavy-bottomed pot and cover with 10 cups of cold water. Bring to a boil over high heat.
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2
Once boiling, reduce the heat to low. Use a slotted spoon to meticulously skim off the gray foam that rises to the surface to ensure a clear broth.
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3
Add the bay leaves and a pinch of salt. Cover partially and simmer gently for about 60-70 minutes, or until the lamb is tender but not falling apart.
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4
While the meat simmers, heat a small amount of oil in a skillet and sauté the finely diced onions until they are soft, translucent, and just beginning to turn golden.
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5
Stir the tomato paste into the onions and cook for another 2-3 minutes to caramelize the sugars and remove the raw tinny taste.
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6
Add the rinsed rice to the pot with the lamb and broth. Cook for 10 minutes.
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7
Stir the sautéed onion and tomato mixture into the main pot.
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8
In a small bowl, mix the ground walnuts with a few tablespoons of the warm broth to create a smooth slurry, then stir this into the pot. This will thicken the soup and add a creamy texture.
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9
Add the Tkemali (plum sauce), Khmeli Suneli, dried marigold, and red pepper flakes. Stir well to incorporate the flavors.
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10
Simmer everything together for another 10-15 minutes until the rice is fully cooked and the flavors have melded.
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11
Stir in the minced garlic and half of the fresh cilantro and parsley. Taste and adjust seasoning with salt and pepper.
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12
Turn off the heat, cover the pot, and let the Kharcho rest for at least 10 minutes before serving. This 'resting' phase is crucial for the aromatics to bloom.
💡 Chef's Tips
For the most authentic flavor, do not skip the walnuts; they provide the characteristic 'Kharcho' mouthfeel. If you cannot find Tkemali sauce, use 1 tablespoon of tamarind paste or the juice of half a lemon mixed with a teaspoon of brown sugar. Ensure you use short-grain rice (like Arborio or similar), as it releases starch that helps thicken the stew. Always grind your walnuts fresh; pre-ground walnut meal can often taste bitter or rancid. Kharcho tastes even better the next day, making it an excellent 'make-ahead' meal for gatherings.
🍽️ Serving Suggestions
Serve hot in deep bowls with a generous garnish of the remaining fresh cilantro. Pair with 'Shotis Puri' (Georgian bread) or a thick, crusty sourdough to soak up the rich broth. A side of pickled vegetables (jonjoli or pickled cucumbers) provides a bright contrast to the rich meat. Enjoy with a glass of bold Georgian red wine, such as Saperavi. A dollop of Greek yogurt or sour cream on top can help mellow the spice for those with sensitive palates.