How long can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

Can I make this ahead?

Yes, you can prepare the lamb filling a day in advance and keep it refrigerated.

What can I use as a crust substitute for walnuts?

You can use almonds or pecans if walnuts are unavailable.

Can I freeze this pie?

Yes, freeze the assembled pie before baking and bake from frozen, adding 15-20 minutes to the baking time.

Is there a vegetarian version?

Replace lamb with mushrooms and eggplant for a hearty vegetarian filling.

Georgian Kharcho Lamb Pie with Walnut Crust

Name: Georgian Kharcho Lamb Pie with Walnut Crust
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: 2 cups all-purpose flour; 1 cup walnuts, toasted and finely ground; 1 teaspoon salt; 1 cup cold unsalted butter, cut into cubes; 1/4 cup ice water; 1 1/2 lbs lamb shoulder, diced; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 cup beef broth; 1 can (14 oz) crushed tomatoes; 1 teaspoon ground coriander; 1 teaspoon paprika; 1/2 teaspoon cinnamon; Salt and pepper to taste; 1 egg, beaten (for egg wash); Fresh cilantro, chopped for garnish

A savory and hearty pie bringing the flavors of Georgia to your table

This traditional Georgian dish combines the rich, spicy flavors of kharcho with a flaky walnut-infused crust to create a stunning main course pie.

2 h 30 min
6
Intermediate

Ingredients

For the Walnut Crust

2 cups all-purpose flour

1 cup walnuts, toasted and finely ground

1 teaspoon salt

1 cup cold unsalted butter, cut into cubes

1/4 cup ice water

For the Lamb Filling

1 1/2 lbs lamb shoulder, diced

2 tablespoons vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1 cup beef broth

1 can (14 oz) crushed tomatoes

1 teaspoon ground coriander

1 teaspoon paprika

1/2 teaspoon cinnamon

Salt and pepper to taste

For Assembly

1 egg, beaten (for egg wash)

Fresh cilantro, chopped for garnish

Preparation

Making the Walnut Crust

Combine dry ingredients

In a large bowl, combine flour, ground walnuts, and salt.

Cut in butter

Add cold butter cubes and mix until the mixture resembles coarse crumbs.

Form dough

Gradually add ice water, mixing until dough clings together. Wrap in plastic and refrigerate for 30 minutes.

Preparing the Lamb Filling

Brown the lamb

Heat oil in a large skillet over medium heat. Add lamb and brown on all sides.

Cook aromatics

Add onions and garlic, cooking until softened.

Simmer filling

Stir in broth, crushed tomatoes, coriander, paprika, cinnamon, salt, and pepper. Simmer for 45 minutes until the lamb is tender.

Ensure lamb is tender and liquid is reduced before assembling. Make the filling a day ahead for enhanced flavor development.

Cooking Process

Assemble the Pie

Roll out half the dough for the base and fit it into a pie dish. Fill with lamb mixture and top with the rolled-out dough as a lid. Seal and crimp the edges.

Bake the Pie

Preheat oven to 375°F (190°C). Brush with egg wash and cut slits in the top crust.

Bake until golden

Bake for 45-50 minutes until golden brown.

Plating & Serving