Ojakhuri

Method

Heat the oil in a large, heavy-bottomed pan or cast iron skillet over a high heat. Add the meat cubes and brown them on all sides, working in batches if necessary, approximately 8-10 minutes total. Add the onion chunks directly to the pan with the meat and stir well, cooking for another 3-4 minutes until the onions begin to soften and take on colour. Pour in the water, season generously with salt and pepper, then reduce the heat to medium-low, cover, and simmer for 30-40 minutes until the meat is tender and cooked through. Stir in the fresh coriander and parsley just before serving, reserving some for garnish. Serve hot, traditionally on a flat bread or accompanied by Georgian side dishes.