This is a traditional dish from Republic of Georgia, adjusted for the slow cooker. Add the vegetables only halfway through the cook time to avoid overcooking them. Some fresh diced tomato, garlic and herbs are added at the very end.
2 people made this
3 medium tomatoes
500g stewing lamb or beef, cubed
salt and black pepper to taste
1 small eggplant
4 cloves garlic, minced
mixed fresh minced herbs for topping, (parsley, dill, basil, cilantro)
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:30min › Cook:4hr › Ready in:4hr30min
Pour boiling water over the tomatoes and remove the skins. Chop 1 of the tomatoes. Mix it with the meat and add to slow cooker. Sprinkle with salt and pepper. Close lid and put on High setting for 2 hours or Low setting for 4 hours.
Peel and cube or slice potatoes. Peel and cube eggplant. Cut onion in half, then slice. Core and julienne pepper.
After 2 hours of cooking meat on High or 4 hours on low, layer vegetables on top in the following order: potatoes, onion, pepper, eggplant. Sprinkle each layer with salt and pepper. Leave on High for 2 more hours or Low for 4 more hours.
30 minutes before the end of the cooking time, add the 2 remaining chopped tomatoes and minced garlic.
To serve, stir and and serve with plenty of fresh herbs on top.