Darra Goldstein discovered this spicy, herb-packed stew when she was in the Republic of Georgia. The herbs are practically a vegetable here, so more is better, but keep the amounts of cilantro and basil roughly equal. More Amazing Lamb Recipes
The savory, spicy richness of this lamb dish signals not just a red, but a hearty one to match the intensity of the stew. Think Rhône red from France, such as the Chapoutier Crozes-Hermitage Les Meysonniers or the Alain Graillot Crozes-Hermitage.