Chakapuli
Chakapuli, from above
Non vegKakheti

Chakapuli

Lamb braised in white wine with a forest of tarragon. Spring tastes like this in Georgia.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

100 minTime
36 gProtein each
mediumSpice
An Easter stew2 chapters · 1 min read

Make it your way

Grandma's wayLamb, white wine, tarragon and green tkemali plums.
The original
596kcalsame
36 gproteinsame
2 gfibresame
100minutessame

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Lamb (lamb or tender mutton)1 kg, on the bone, chunks
Dry white wine1 cup
Water1¼ cups
Tarragon2 big bunches, chopped
Spring onion (green onion, scallion)1 big bunch, chopped
Coriander leaves (cilantro)big bunch
Dill leavessmall bunch
Garlic4 cloves
Aloo bukhara (dried sour plums or prunes)12 (or sour green plums)
Green chilli2
Saltto taste

Method

4 steps
  1. 1Put the lamb in a heavy pot with wine, water and salt. Bring to a simmer, skim and cook covered.
  2. 2Pile in the chopped tarragon, spring onion, coriander and dill. Stir, cover and keep cooking.
  3. 3Add the plums, chilli and garlic and simmer until the lamb is very tender.
  4. 4Taste for salt and rest 10 minutes before serving.
Serve it like this

Serve in deep bowls with lots of the green broth. Bread for dipping, more raw tarragon on the side.

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Make it a meal

What goes with Chakapuli: a bread or rice, a side, something to drink and something sweet.

Bread or rice Lavash60 min
Bread or rice Imeruli khachapuri50 min
Bread or rice Mchadi30 min
On the side Pkhali35 min
On the side Badrijani nigvzit50 min
To drink Sol kadhi40 min
Something sweet Churchkhela80 min
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