Mtsvadi with Lamb

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

How to choose lamb A vendor at the market, where we always buy high-quality lamb, shared a secret with us. If the lamb is black in color, do not buy it. They transport live lambs, for example, from Dagestan, without feeding or watering them for a day or two. They get delayed at various checkpoints. Due to this stress, the meat of the lambs turns dark and becomes tough. Our vendor processes the lambs at home and delivers the meat to the market within a day. His lamb melts in your mouth.

Ingredients

Lamb - 2 lbs
Spanish onions - 8 heads
Eggplants - 4 pieces
Fat Tail Fat - 2.1 oz
Black Pomegranate Molasses - 1 piece
Fresh Mint - to taste
Cilantro - to taste
Parsley - to taste
Ocean salt - to taste
Ground Black Pepper - to taste
Red Grape Juice - to taste

Step by Step guide

Step 1

Cut the meat into pieces the size of half a matchbox. Sprinkle with salt, thread onto skewers alternating with small peeled onions, and grill until fully cooked over coals, without flames. Serve the skewers with herbs, pomegranate seeds, and sauces such as tkemali, garlic water, or pomegranate sauce.

Step 2

For a side dish, you can prepare eggplants. Remove the stem and make a shallow cut along each eggplant. Fill the cut with pepper, salt, and insert a piece of fatty tail fat. Optionally, you can add parsley, mint, or cilantro.