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Prepare the Minced Meat:
In a large bowl, combine the minced meat with salt, pepper, dry garlic, paprika, breadcrumbs, and finely chopped onion.
Mix well until all ingredients are evenly incorporated. Beat the mixture slightly to improve texture and tenderness.
Prepare the Vegetables:
Peel and slice the potatoes, then rinse them in cold water and set aside.
Slice the large onion, carrot, and pepper into even-sized pieces.
Sauté the Vegetables:
In a large skillet, heat some vegetable oil over medium heat.
Add the sliced onion, carrot, and pepper, and sauté for 5-7 minutes until softened.
Add Tomato Paste and Adjika:
Stir in the tomato paste and Georgian adjika to the sautéed vegetables.
Add salt and basil to taste.
Pour in 150-200 ml of water, stir well, and let the mixture simmer for about 10 minutes.
Assemble the Dish:
Grease a baking dish with vegetable oil.
Layer the sliced potatoes at the bottom of the dish, followed by a layer of the minced meat mixture.
Top with the sautéed vegetable mixture and spread it evenly across the top.
Bake:
Cover the dish with foil to prevent drying out.
Bake in a preheated oven at 200°C (392°F) for 50 minutes.
If needed, remove the foil during the last 10 minutes of baking to allow the top to brown slightly.
Serve:
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