Chakapuli
Teona M
6
15 minutes
90 minutes
600
Georgian Cuisine
Stew
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
Directions
blank
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.
blank
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.
blank
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.