Ojahuri

Cut the meat into medium-sized pieces, about 3 cm each, season with Svanetian salt, and let it marinate for at least 30 minutes.

Cut the potatoes into large wedges and boil them in salted water until half-cooked.

Sear the meat over high heat until browned, then cook through over medium heat.

Remove the meat and, using the same oil, sauté the sliced onions (halved or quartered) and julienned bell peppers for about 3-5 minutes.

Transfer the vegetables to a separate dish and fry the potatoes until they develop a golden, crispy crust.

Once done, return the vegetables and meat to the skillet, mix everything together, and add more Svanetian salt to taste.