Armenian gomgush is a traditional brothy stew. Fresh ingredients are very important in this recipe, which is cooked in an unwashed tonir (similar to a tandoor) kept in families. After many gomgush are made, it will keep getting better and better!
Ingredients:
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 and cubed
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
Directions:
Combine basil, cilantro, parsley, and thyme in a bowl; reserve 2 tablespoons herb mixture in a bowl and refrigerate.
Place ½ of the remaining herb mixture in a large soup pot. Add ½ of the tomatoes, ½ of the bell peppers, and ½ of the potatoes in layers. Top with lamb; season with cumin, mint, salt, and black pepper. Layer in eggplant and carrots, then top with remaining tomatoes, bell peppers, potatoes, and remaining ½ of herb mixture. Pour in beer.
Cover pot; cook over medium heat about 1 hour. Add onions and garlic. Taste and season with salt if necessary; cook 2 hours more. Garnish with reserved 2 tablespoons herb mixture; serve hot.
