Elarji and Khachro

1 kg. corn grits
350 gr. Walnut
850 beef seal meat
2 onions
2-3 pieces of hot pepper
Chopped pepper to taste.
Megrelian adjika to taste.
2 tbsp. Foreign spices
2 tbsp. Coriander
3 tsp yellow flower
4-5 cloves of garlic
1.5 l beef bone broth
5 tbsp. corn flour
Salt to taste
Pomi tomato paste
50 grams of Lurpak organic, unsalted butter
Zucchi organic sunflower oil
1 kg of sulguni



Sieve corn grits and wash. Put walnuts in a meat grinder.

Saute onion in Lurpak butter until translucent. Add 300 grams of broth and let it dry a little.

Cut the meat, fry it in Zucchi bio oil and add the broth.

Pour corn grits into the ghomi pot, add 1.5 times more water and boil.

Let's add 1 tbsp. Coriander 1 tbsp. Foreign spices; 1 tbsp. yellow flower; 1 tsp. Megrelian seasoning; 2 tsp. Pomi tomato paste and mix.

Transfer the meat to the seasoned onions and continue cooking.

Let's divide the sulgun by hand.

4 tbsp. Roast corn flour in a pan to thicken the kharcho.

Add 300 ml to the meat. Broth mass and toasted cornmeal. Mix together, cook, add walnuts and spices as needed. Boil for 2 minutes and let stand.

Put 2 tbsp. Corn flour, add sulgun after a while and mix well.

Let's take out both dishes on a plate and serve.

https://www.youtube.com/watch?v=rNrcalG72AQ