Chakapuli (Georgian Lamb Stew)

Name: Chakapuli (Georgian Lamb Stew)
Yield: 6
Cuisine: Georgian Cuisine
Ingredients: 3 pounds lamb, preferably shoulder or leg, cut into chunks; 1 .25 cups cherry plums, pitted and halved; 1 .5 cups wild garlic, chopped; 1 .5 cups fresh tarragon, chopped; 2 large onions, thinly sliced; 3 cups white wine (Georgian variety if available); 1 cup water or as needed; Salt and pepper, to taste; 2 tablespoons vegetable oil

Rated 5.0 stars by 1 users

Servings

Calories

600

Chakapuli is a vibrant celebration of Georgian springtime, blending tender lamb with a burst of green herbs and the distinct tartness of cherry plums. This traditional stew, often enjoyed during Easter and spring festivities, embodies freshness and renewal with its rich, aromatic flavors.

Ingredients

3 pounds lamb, preferably shoulder or leg, cut into chunks
1 .25 cups cherry plums, pitted and halved
1 .5 cups wild garlic, chopped
1 .5 cups fresh tarragon, chopped
2 large onions, thinly sliced
3 cups white wine (Georgian variety if available)
1 cup water or as needed
Salt and pepper, to taste
2 tablespoons vegetable oil

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Directions

Brown and Sauté

Heat the vegetable oil in a large pot over medium-high heat.
Add the lamb chunks in batches, searing until all sides are golden brown. Remove and set aside.
In the same pot, reduce the heat to medium. Add the sliced onions.
Cook until they are soft and translucent, about 5 minutes.

Combine Ingredients add Liquids and Simmer.

Pour in the white wine and water. Adjust the liquid so it just covers the ingredients; add more water if necessary.
Season with salt and pepper.
Bring to a boil, then reduce heat to low and cover.
Simmer gently for about 1.5 to 2 hours, or until the lamb is very tender.

Final Adjustments and Serve

Taste and adjust the seasoning if needed. The stew should have a balanced, tangy flavor from the plums.
Serve the Chakapuli hot, directly from the stove.

Recipe Note

Enjoy Chakapuli as part of a larger feast, especially during festive gatherings that celebrate the renewal of spring. Its vibrant, sour taste makes it a memorable dish for any celebration.

FAQs:

Can I use a different type of plum? If cherry plums are not available, greengage plums or a mix of lemon juice with apricots can substitute to achieve a similar tartness.

What if I can't find wild garlic? Regular garlic can be used, but consider adding fresh chives or green onions to mimic the robust flavor of wild garlic.

Nutrition

Serving Size: Approximately one hearty bowl per person
per serving: Calories; 600

Amount/Serving % Daily Value

Protein: 40 grams
Fat: 35 grams
Carbs: 20 grams

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I love Georgian Food - good spices are hard to find in the USA

Ate Georgian in Moscow and in Warsaw, Poland. I really love it. Wanted to make my own Georgian salads and dishes.

My second order! I stocked up.

Tops in Taste!

Dear Sirs:
Recently, I bought your 4-pak of Georgian seasonings that was on sale, the 2 Sunelis, Svaneti Salt & Imeretian. I used them with chicken, bean soup, lamb stew & tomato sauce. I cook Mediterranean style but this time, I substituted your Georgian seasonings for my usual ones. Wonderful results--almost as if stumbling onto a new form of cooking--I call it "MediCauc". Very rich, satisfying results, with guests saying that it is hard to place where the taste comes from, but don't stop!! A few YouTube videos to Georgia assisted me, as well. Please remain here in the USA forever--I'm always with you!! Jim W. Las Vegas.

The best!

It has excellent flavor and is very fresh. It has a vibrant green color and a divine aroma. It is better than another company's Khmely Suneli I have ordered.

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Chakapuli (Georgian Lamb Stew)