A Georgian Gamble: Hearty Offal & Garlic Stew (Kuchmachi)
Details
A bold, garlicky stew for the adventurous eater.
Ingredients
Instructions
Prepare the Offal
Thoroughly wash the offal, trimming any connective tissues or excess fat, and cut it into small, bite-sized pieces. Place the pieces in a saucepan, cover with water, and bring to a boil. Simmer for about 20-30 minutes, skimming any foam that rises to the surface. Once cooked, drain the offal and set it aside.
Sauté the Aromatics
In a large, heavy-bottomed pan or Dutch oven, heat the oil and butter over medium heat. Add the chopped onions and fry until they become soft and golden, which should take about 10 minutes.
Combine and Cook
Add the minced garlic and ground walnuts to the pan with the onions and cook for another 2-3 minutes, stirring constantly until fragrant. Return the boiled offal to the pan. Pour in the optional wine or water, then add the ground coriander, fenugreek, summer savory, and cayenne pepper. Season with salt and pepper.
Simmer to Perfection
Stir everything together well, reduce the heat to low, and let it simmer for 15-20 minutes, allowing the flavors to meld together beautifully.
Serve
To serve, transfer the hot Kuchmachi to a platter. Garnish generously with fresh cilantro and a sprinkle of bright pomegranate seeds for a burst of color and tangy flavor.
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