Georgia
Ajapsandali
Აჯაფსანდალი
Aubergine, pepper, tomato, potato and onion stewed together with coriander and garlic, eaten hot or cold.
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Azerbaijan
Buglama
Buğlama
Azerbaijani Buğlama gently braises lamb or veal with onion, tomato, herbs, and little added liquid until tender.
Georgia
Chicken in Tomato and Herbs
Ჩახოხბილი
Chicken browned dry, then stewed with a great weight of onion and tomato and finished with a fistful of coriander and basil.
Kakheti, Armenia
Khashlama
Խաշլամա
Lamb or beef and whole vegetables layered in a pot with beer or water and left to steam for hours without stirring.
Georgia
Lamb and Vegetable Pot
Ჩანახი
Lamb layered in a sealed clay pot with aubergine, tomato, potato and herbs and baked slowly with no added liquid.
Georgia
Lamb in Tarragon and Green Plums
Ჩაქაფული
Lamb or veal stewed in white wine with vast quantities of tarragon, spring onion and sour green plums, cooked only in spring.
Georgia
Spicy Veal Stew
Ჩაშუშული
Veal or beef stewed with tomato, onion, garlic, coriander and hot pepper until the sauce thickens around the meat. Ostri is a sharper restaurant-style name for the same spicy tomato-and-beef stew.