Traditional Armenian Gomgush
A hearty dish featuring lamb, vegetables, and a mix of fresh herbs cooked slowly for deep flavors.
Ingredients
- basil (1 bunch)
- cilantro (1 bunch)
- parsley (1 bunch)
- thyme (1 sprig)
- tomatoes (5 medium)
- green bell peppers (3 )
- russet potatoes (6 medium)
- lamb chops (3 pounds)
- ground cumin (3 teaspoons)
- mint (1 sprig)
- salt (0 )
- black pepper (0 )
- eggplants (2 )
- carrots (3 )
- beer (2 cups)
- brown onions (4 )
- garlic (7 cloves)
Instructions
- Combine basil, cilantro, parsley, and thyme in a bowl; reserve 2 tablespoons in a bowl and refrigerate.
- Place 1/2 remaining herb mixture in bottom of a large soup pot. Add 1/2 tomatoes, 1/2 bell peppers, and potatoes in layers. Top with lamb; season with cumin, mint, salt, and black pepper. Add eggplant, carrots, remaining 1/2 tomatoes, remaining 1/2 bell peppers, and remaining 1/2 herb mixture; pour in beer.
- Cover pot; cook over medium heat about 1 hour. Add onions and garlic. Season with salt if necessary; cook 2 hours more. Garnish with reserved 2 tablespoons herb mixture; serve hot.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 481
- fat: 20 g
- sats: 8 g
- carbs: 48 g
- fibre: 10 g
- protein: 27 g
- salt: 0 g