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Ojahuri from veal
Description
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.
Step-by-Step Cooking Instructions
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.
Ingredients
Categories
Veal Georgian cuisine Meat with potatoes Ojakhuri Restaurant Aragvi Recipes from chefs Anton Sarkisov
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