Veal, Georgian cuisine, Meat with potatoes, Ojakhuri, Restaurant Aragvi, Recipes from chefs, Anton Sarkisov

Ojahuri from veal

Name: Ojahuri from veal
Total time: 1 h
Yield: 2
Cuisine: Georgian
Ingredients: 400 g veal; 6 large potatoes; 2 medium onions; 4 Baku tomatoes; 4 tbsp. l. vegetable oil; 6 g red adjika; 6 g of salt; 2 tbsp. l. peeled pomegranate; 2 h. l. green; 2 garlic cloves

November 19,2022

Ojakhuri is a classic Georgian dish. In fact, this meat and potatoes are a win-win combination. You can use different types of meat for ojahuri. We will choose tender veal. Odeakhuri is traditionally served on a ketsi (clay plate) to keep the dish hot longer.

Ingredients

Servings 2

400 g veal
6 large potatoes
2 medium onions
4 Baku tomatoes
4 tbsp. l. vegetable oil
6 g red adjika
6 g of salt
2 tbsp. l. peeled pomegranate
2 h. l. green
2 garlic cloves

Cooking

Step 1

Cut the veal into large pieces 5x5 cm, fry in a pan with vegetable oil until tender.

Step 2

Cut the tomatoes into cubes, mix with adjika, add finely chopped garlic. Season the prepared meat with the resulting mixture.

Step 3

Cut the potatoes into slices and fry in vegetable oil on all sides until golden brown. Salt.. Cut the onion into half rings. Once the potatoes are cooked, add the onion and sauté over medium heat until golden brown. Then mix the meat with potatoes and fry for another 1 minute.

Step 4

Classic serving on hot ketsi (clay plate). Sprinkle the ojakhuri with chopped herbs and pomegranate.