Experience the rustic charm of Armenian cuisine with Gomgush, a hearty brothy stew brimming with fresh herbs, tender lamb, and garden vegetables. This slow-cooked delight is a celebration of simple ingredients and bold flavors, perfect for a comforting and satisfying meal.

Follow The Directions

01

Step

Prepare the Herb Mixture: In a bowl, combine the chopped basil, cilantro, parsley, and thyme. Reserve 2 tablespoons of this herb mixture in a separate bowl, cover, and refrigerate for garnish. (Prep time: 15 minutes)

02

Step

Layer the Ingredients: In a large, heavy-bottomed soup pot or Dutch oven, place half of the remaining herb mixture. Layer half of the tomatoes, bell peppers, and potatoes over the herbs. Top with the cubed lamb, then season generously with cumin, mint, salt, and black pepper. Layer in the eggplant and carrots, followed by the remaining tomatoes, bell peppers, potatoes, and the rest of the herb mixture. (Prep time: 20 minutes)

03

Step

Add Liquid and Simmer: Pour the beer over the layered ingredients. Ensure there's enough liquid to almost cover the top layer; add more beer if needed. (Prep time: 5 minutes)

04

Step

Slow Cook: Cover the pot tightly and cook over medium heat for about 1 hour. Then, add the chopped onions and minced garlic. Taste the broth and adjust seasoning with salt and pepper as necessary. Reduce the heat to low and continue to cook for another 2 hours, or until the lamb and vegetables are very tender. (Cook time: 3 hours)

05

Step

Garnish and Serve: Before serving, garnish the Gomgush with the reserved 2 tablespoons of fresh herb mixture. Serve hot in bowls, ensuring each serving has a good mix of lamb, vegetables, and broth. (Prep time: 5 minutes)

For a richer flavor, brown the lamb cubes in a separate pan before layering them in the pot.
Adjust the amount of beer to your liking. You can also substitute some of the beer with beef or vegetable broth.
Gomgush tastes even better the next day, as the flavors meld together overnight. Refrigerate leftovers promptly.
If you prefer a thicker stew, you can mash some of the potatoes towards the end of the cooking time.