A Taste of Spring: Georgian Lamb & Tarragon Stew (Chakapuli)
Details
Aromatic lamb, tangy plums, and a whole lot of herbs.
Ingredients
Instructions
Layer the Ingredients
In a heavy-bottomed pot or Dutch oven, create the first layer using half of the chopped herbs (tarragon, cilantro, scallions) and half of the green chili, if using.
Add the Meat
Arrange the lamb pieces in a single layer on top of the herbs. Season generously with salt.
Continue Layering
Add the remaining herbs, the crushed garlic, and the sour green plums on top of the lamb.
Simmer
Pour the white wine and water over the ingredients. Place the pot over low-to-medium heat, bring it to a gentle simmer, and then cover it.
Cook
Let the stew cook slowly for 1.5 to 2 hours, or until the lamb is perfectly tender and falling off the bone. Stir occasionally, and check the seasoning, adding more salt if needed near the end of cooking.
Serve
Serve the Chakapuli hot, traditionally with Georgian shoti bread to soak up the fragrant, garlicky broth.
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