Khashlama (Georgian Veal Stew)

• 2 lbs boneless veal shoulder, trimmed and cut into 2 inch pieces
• kosher salt & freshly ground black pepper, to taste
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1 large yellow onion, thinly sliced
• 1 small red chili pepper, stemmed seeded finely chopped
• 1/4 cup tomato paste
• 1 teaspoon ground allspice
• 1/2 teaspoon hot paprika
• 12 pickled plums, rinsed drained
• 3 cups chicken stock
• 1/3 cup fresh cilantro, minced
• 1/4 cup of fresh mint, minced
• 1/4 cup scallion, minced
• 2 tablespoons fresh tarragon, minced

1. Season veal with salt and pepper. Set aside.
2. Heat oil in an 8 qt saucepan over medium-high heat. Add veal and cook, turning as needed, until browned (10 minutes). Add garlic, onions, and chiles. Cook, stirring occasionally, until golden (8-10 minutes).
3. Add tomato paste, allspice, and paprika. Cook, stirring, until slightly caramelized (2 minutes). Add plums and stock. Bring to a boil.
4. Reduce heat to medium. Cook, covered, stirring occasionally, until veal is tender (1-1 1/2 hours). Stir in cilantro, mint, scallions, tarragon, salt, and pepper. Serve with bread on the side.

veal shoulder, kosher salt, olive oil, garlic, yellow onion, red chili pepper, tomato paste, ground allspice, hot paprika, chicken stock, fresh cilantro, mint, scallion, fresh tarragon

Taken from www.food.com/recipe/khashlama-georgian-veal-stew-510010 (may not work)