Entree: Georgia – Adjara – ჩხაპული Chkhapuli (Lamb stew with tarragon and sour plums)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2.5 lb (1.1 kg) lamb shoulder, bone-in, cut into 1–1.5 in (2.5–4 cm) pieces (approx. 2.0 lb / 900 g usable)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, thinly sliced
- 6–8 green onions (scallions), trimmed and thinly sliced (white and green parts)
- 4 cloves garlic, minced
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) lamb or beef stock (or water)
- 1 cup (240 g) tkemali sauce or crushed sour plums (fresh or jarred)
- 1 cup, packed (25 g) fresh tarragon leaves, coarsely chopped
- 1/2 cup, packed (15 g) fresh cilantro leaves, coarsely chopped (optional)
- 1/2 tsp (1 g) dried fenugreek (utskho suneli) or 1 tsp (2 g) ground fenugreek leaves (optional)
- 1 bay leaf (optional)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice (optional, to adjust brightness)

Instructions

1. Heat the vegetable oil and butter in a large heavy-bottomed pot over medium-high heat. Pat lamb pieces dry and brown in batches until well seared on all sides; transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced large onion and cook until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. Return the lamb to the pot, pour in the white wine, scrape up any browned bits, and simmer until the wine has reduced by about half, 4–6 minutes.
4. Add the stock (or water), tkemali (or crushed sour plums), bay leaf and dried fenugreek if using. Bring to a gentle simmer, cover, and cook until the lamb is very tender, about 1 to 1¼ hours (longer for tougher cuts), stirring occasionally and skimming any foam.
5. When the lamb is tender, stir in the green onions and most of the chopped tarragon (reserve a little for garnish) and simmer uncovered for 8–12 minutes so the herbs soften and meld into the sauce. Adjust consistency with a little extra stock or water if too thick.
6. Season with salt, pepper and lemon juice to taste. Stir in cilantro if using. Serve hot with the remaining fresh tarragon sprinkled on top, traditionally with crusty bread or boiled potatoes.