Chashushuli

The meat (veal in the original recipe) is fried and then stewed with tomatoes.

One of the main meat dishes of Georgian cuisine,[1] it is less known outside Georgia than, for example, Satsivi or Chakhokhbili.

In addition to traditional salt and black pepper, ajika, suneli hops, parsley, dill, cilantro, ground coriander and ground hot red pepper can be used as seasonings.

The meat is cut into small pieces and fried over high heat in a deep frying pan or stew pan (or in a cauldron according to the classic recipe).

[5] When the onion becomes soft, hot boiled water is added to the container and the dish begins to stew over low heat; water is added as needed.