Lamb Chakharuli (Kakhetian) Recipe

Cut the lamb meat into small pieces. Cut the onion into sieges. Put the meat in a thick-bottomed pot (preferably cast iron) and start frying in your own fat over medium heat. If the meat is too lean, add fat (oil, erbo, butter) to taste. When the meat is juiced and slightly browned, add the onion, bay leaf and sauté together until the onion is tender and caramelized.

Pour white wine, cover with a tight lid, reduce the heat to a minimum and leave the meat to simmer willingly in its own steam (about 35-40 minutes)... The wine should be completely drained. 5 minutes before cooking, add salt, finely chopped green pepper, pepper, mix well and remove from heat.