In this video, you will learn how to prepare a wonderful pork stew recipe, Kaurma. Kaurma is a traditional Georgian dish made with fresh, high-quality offal of a pig or lamb, called jigari in Georgian.
This pork stew, Kaurma, originated in the mountains where the shepherds, watching over their flocks of lamb, simply made it in a large pot over open fire. In the ancient wine-producing region of Kakheti in Eastern Georgia, where farmers raise a lot of pigs, the locals make it with a pig’s offal (organs). When Kakhetians kill a pig, they do not waste any parts of the pig. They throw them in a large pot, season with plenty of onions and wine, and call the neighbors to share the meal. Sharing is a big part of Georgian culture.
Some cook the organ meat jigari in wine, some do not. I prefer cooking kaurma in wine and adding tomatoes at the end of the cooking process. Meat simmered in wine and onions is very tender and savory, tomatoes boost the flavor, and fresh cilantro turns the shepherd’s stew into delicious dish.
Georgians typically eat such soupy stews with Georgian bread (shoti puri). I find that fried potatoes go very well with kaurma. And do not forget a glass of good dry red wine, especially on a rainy day.
You can also make this stew with pork or lamb meat.
Ingredients for Kaurma
Serves 5 to 6
3 pounds/1.3kg pork organ meat (liver, lungs and heart), cut into 1 x 1-inch cubes
3 medium onions (3 cups/450g), peeled and chopped
1 cup/240ml dry white wine
½ teaspoon crushed red pepper flakes or more to taste
2 bay leaves
2 cups freshly chopped tomatoes
(~1 pound of fresh tomatoes/ 454g or a 14.5 oz. can of diced tomatoes)
2 or 3 garlic cloves, peeled and minced
1/3 fresh red or green chili pepper or more to taste (optional)
1 cup/40g finely chopped cilantro
kosher salt and freshly ground black pepper
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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