Chashushuli (veal chashushuli)

Instructions

1. Cut the meat into 4 cm pieces and brown them over high heat in the oil, in several batches.
2. Add the sliced onions and let them brown for 8 minutes over medium heat.
3. Stir in the crushed garlic and the adjika and mix for 1 minute to release the aromas.
4. Add the peeled, chopped tomatoes, salt, pepper and paprika, then cover and simmer over low heat for 40 minutes.
5. Check the meat is tender; add a little hot water if the base starts to stick.
6. Chop the coriander and chilli, sprinkle over at the end of cooking and serve straight away.