Georgian steampunk recipes — classic dishes reimagined with storytelling and flavor.
Intro/Story
In the iron belly of a steam‑driven caravan, gears clank and pistons hiss as a cauldron of lamb simmers. Bozbashi, the Georgian lamb stew, emerges with fragrant herbs, root vegetables, and the alchemy of slow cooking. A dish that fuels travelers through misty valleys, blending rustic tradition with mechanical wonder.
Bozbashi is a traditional lamb stew popular in Georgia and neighboring regions. It is hearty, aromatic, and often prepared with lamb, potatoes, onions, and spices. The dish reflects the pastoral roots of Georgian cuisine, offering warmth and sustenance. Variations exist across the Caucasus, but the essence remains a slow‑cooked lamb stew rich in flavor.
Recipe Categories
Ingredients
- 1 kg lamb (shoulder or shank, cut into chunks)
- 3 medium onions, chopped
- 3 potatoes, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tbsp vegetable oil or butter
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp cumin
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish
Preparation
- Heat oil in a large pot, add lamb chunks, and brown on all sides.
- Add onions and garlic, cook until softened.
- Stir in carrots, potatoes, and spices.
- Cover with water or broth, bring to a boil, then reduce heat.
- Simmer for 1.5–2 hours until lamb is tender and flavors meld.
- Garnish with fresh herbs before serving.
Nutritional Facts (per serving, approx.)
- Calories: 380
- Protein: 28 g
- Fat: 22 g
- Carbohydrates: 18 g
- Fiber: 3 g
Tips & Variations
- Add tomatoes for a tangier flavor.
- Use beef instead of lamb for a milder taste.
- Include chickpeas for extra texture and protein.
- Serve with Georgian bread or rice for a complete meal.
Next Steps
Do you like our recipe? You can find more recipes in the Soups & Stews category here.