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Lamb Chahonbili Recipe
This is a super easy recipe for Lamb Chahonbili, given that you are short on time and have some fresh lamb, too. What are the odds of that? :) This dish yields some very tender meat and a rich taste of kabob seared in skillet.
Course: Main
Cuisine: Georgian
Author: Lola Elise, Arbuz.com
- 1 lb of fresh lamb meat
- 2 large onions
- 1/2 Tbsp dried coriander seeds
- 1 tsp cumin seeds
- salt and pepper to taste
- 1 cup of oil of your choice to fry
DIRECTIONS:
Choice of oil: For high temperature frying I always go with oils which can withstand the heat and not break down during the frying/sauteing process. It will either be avocado oil, coconut oil (not always ideal for the consistency of which I am trying to achieve) or clarified butter (mostly in Ghee form). Ghee gives a splendid taste to a lot of things, but this recipe for Chahonbili is not an ideal candidate for it. So, I went with avocado oil.
Wash the lamb and dry out with a paper towel. Cut the meat in 2×2 inch cubes. Heat the oil in a medium skillet and add the meat. On high heat fry the meat until it is no longer pink and shows the signs of caramelization.
Place coriander and cumin seeds in a mortar and gently pound with a pestle to release the aroma of the spices. If you do not have a mortar, just give the spices a roll with a rolling pin or crush the spices between your two palms, using a circular motion. It is a little painful, but still works. Add the spices to the meat and fry the meat for another 2 minutes.
Divide whole onions in the middle and cut them thinly. Add the onions to the meat and give everything a nice stir.
Regulate the heat down to medium and fry the onions until translucent and slightly golden. You can also put a lid over the skillet briefly to let the juices mingle and cook the meat. At this time onions will release all the juices and start turning dry. That’s when your food is ready. Add the salt and black pepper depending on your tolerance level. My husband likes food with very little or no salt. I on the other hand like to keep it in a balance for my taste buds. You decide on yours :D Before serving Chahonbili, please discard the extra oil.
Enjoy this delicious entree over rice or a carbs of your choice. You can also eat this over sauteed vegetables, which is equally delicious!