- 1 bunch basil, chopped
- 1 bunch cilantro, chopped
- 1 bunch parsley, chopped
- 1 sprig thyme, chopped
- 5 medium tomatoes, chopped
- 3 green bell peppers, chopped
- 6 medium russet potatoes, peeled
- 3 pounds lamb chops, cubed
- 3 teaspoons ground cumin
- 1 sprig mint, chopped
- salt and ground black pepper to taste
- 2 eggplants, chopped
- 3 carrots, chopped
- 2 cups beer, or more to taste
- 4 brown onions, chopped
- 7 cloves garlic, minced
- Combine basil, cilantro, parsley, and thyme in a bowl. Reserve 2 tablespoons in a bowl and refrigerate. Place 1/2 of the herb mixture in the bottom of a large soup pot. Add 1/2 the tomatoes, 1/2 the bell peppers, and the potatoes in layers. Top with lamb and season with cumin, mint, salt, and black pepper. Add eggplant, carrots, remaining tomatoes, remaining bell peppers, and remaining herb mixture. Pour in beer.
- Cover the pot with a lid and cook over medium heat about 1 hour. Add onions and garlic. Season with salt if necessary and cook 2 hours more. Garnish with reserved 2 tablespoons herb mixture and serve hot.
10/23/2019
recipepes.com
traditional armenian gomgush, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
