This is my version of a Georgian classic made with flavoursome beef short ribs from Eat Great Meat. Simple to cook, this recipe combines great umami flavours with fantastic quality beef. The spices are quite unique to the Georgian region and can be purchased from Suneli but I have provided alternatives if you don’t want to buy them. If you can get them, the flavour is incredible and really worth the extra effort.
An Adjika salt alternative can be made by blending 5 x cloves garlic, 2 x red chillies, 1 x tsp coriander seeds and 1 tbsp sea salt.
2 x beef short ribs (approx. 750g)
3 x brown onions, roughly chopped
1 x large bunch of coriander, stalks and leaves separated
200g shelled walnuts
2 x tbsp Adjika salt
3 x tsp ground blue Georgian fenugreek (if you cannot source it, use ground fenugreek)
1 x tin of chopped tomatoes, blended
2 x carrots, peeled and cubed
3 x garlic cloves, grated
3 x tbsp tamarind paste (if you cannot source use 2x tbsp of sugar, juice of one lemon and 1 tsp of white wine vinegar or pomegranate molasses)
1 x tbsp ground marigold leaves (or a pinch of saffron soaked in 1 tbsp water)
- Add the ribs to a large pan, cover with water until 5cm above ribs, bring to the boil and simmer for 1.5 hours. Skim off any bits that rise to the surface.
- Blend the walnuts, coriander stalks, adjika salt, blue fenugreek, marigold and onions. You may need to do this in a few batches.
- Soften the carrots in a pan with a little oil for 5 min. Add a ladle of the water from the meat, then add the walnut mix and cook on a low heat for 15 mins
- Remove the meat from the pan and reduce the water (stock) down to about 750ml
- Cut any fat and gristle off the ribs. Cut into 3cm cubes. Add this back to the beef stock
- Add the walnut paste and the tomatoes. Cook on a low heat for 10 mins
- Add the tamarind, chopped coriander leaves and grated garlic.
- Season and serve