Entree: Georgia – ჩაქაფული ➤ Chakapuli (Georgian stew of lamb with tarragon and sour plums)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 8 lamb loin chops, approx. 4 oz (115 g) each, trimmed and cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 large onion, thinly sliced (about 1 1/2 cups / 225 g)
- 4 cloves garlic, crushed
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) chicken or beef stock
- 1 lb (450 g) fresh green plums, pitted and halved (or 1 cup (240 ml) tkemali sauce)
- 1 cup (240 ml) tkemali sauce (optional if not using fresh plums)
- 1 cup (packed) (30 g) fresh tarragon leaves, chopped
- 1 cup (packed) (30 g) mixed fresh herbs (parsley and cilantro), chopped
- 1 tbsp (15 ml) lemon juice (optional, to brighten)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper

Instructions

1. Heat oil and butter in a heavy pot over medium-high heat; brown the lamb pieces in batches until seared on all sides, then remove and set aside.
2. Add the sliced onion to the pot and cook until softened and starting to color, about 6–8 minutes; add garlic and cook 1 minute.
3. Deglaze with the white wine, scraping browned bits from the bottom, then add stock and return the lamb to the pot.
4. Stir in the fresh green plums (or tkemali sauce), reduce heat to a simmer, cover, and cook gently until lamb is tender, about 30–40 minutes.
5. Stir in the chopped tarragon and mixed fresh herbs; simmer uncovered 5 minutes more so the sauce reduces slightly and herbs release flavor.
6. Adjust seasoning with salt, pepper, and lemon juice if using; serve hot, spooning the tart-herb sauce over rice or crusty bread.