Lamb Stew (Armenian Gomgush)

Gomgush is a traditional brothy stew of Armenia. Fresh ingredients are very important and it is cooked in an unwashed tonir (similar to a tandoor) that is kept in family. After many gomgush are made it will keep getting better and better.

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 lbs lamb chops, cubed
3 tsp. ground cumin
1 sprig mint, chopped
kosher or sea salt
black pepper, freshly ground
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 Tbsp. in a bowl and refrigerate. Place ½ of the herb mixture in the bottom of a large soup pot. Add ½ the tomatoes, ½ the bell peppers, and the potatoes in layers. Top with lamb and season with cumin, mint, kosher or sea 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 kosher or sea salt if necessary and cook 2 hours more. Garnish with reserved 2 Tbsp. herb mixture and serve hot.

Makes 10 servings.

Nutrition Facts:
Per Serving: 481 calories; protein 27.4g; carbohydrates 48.2g; fat 19.6g; cholesterol 80.7mg; sodium 118.9mg.