Georgian-style meat with green vegetables and spicy sauce for a hearty lunch

If you don't know what to cook for a hearty meal, always choose meat. Firstly, it is a very healthy product that can be chosen for every taste, and secondly, it can be cooked in different ways: boiled, fried, baked with vegetables, or added to soups and salads.

Nutritionist Lana Fore has shared on her website a recipe for the perfect meat and vegetable dish for lunch that you can easily prepare.

Ingredients:

• pork/beef - 400 g

Meat for the dish

• tomatoes in their own juice - 450 ml
• sweet red pepper - 1 pc.
• onion - 1 pc.

Red onion

• ground coriander, utsho suneli and paprika - 1 tsp.
• salt - 1/2 tsp.
• cilantro, parsley - 1 tsp.

• garlic - 3 cloves.
• fresh or frozen green vegetables (broccoli, Brussels sprouts, green beans) - 600 g

• Oil - 2 tsp.

Method of preparation:

1. Marinate the meat in advance: squeeze 2-3 cloves of garlic, add salt, and rub well, add ground spices, set aside 1/2 tsp of the mixture, add the rest to the garlic, and stir well.

2. Cut the meat into small pieces, put it in a bowl, and roll it in the spices and garlic.

3. Add a little oil or water, stir and cover with cling film, refrigerate overnight.

4. Cut the onion and pepper into small pieces.

5. Heat a frying pan well, add oil, put the marinated meat, and simmer over medium heat for a few minutes until the liquid has almost evaporated.

6. Then add the onion and pepper, stir, and continue to simmer, stirring well and regularly. When the meat is almost ready, season with salt and pepper, stir, add chopped herbs and garlic, stir again, and cover.

7. Take out the tomatoes and mash them with a fork, add some spices and put them in the pan with the meat and vegetables, mix everything and cover, simmer for another 15-20 minutes.

8. Wash and disassemble the broccoli into florets, cut the green beans in half, and put them in a double boiler.

9. Assemble the dish: put the meat on a plate, sprinkle with more herbs if desired, and add the vegetables.