Entree: Georgia – Imereti – ჩაქაფული ➤ Chakapuli (Georgian spring lamb stew braised with fresh tarragon and sour plum sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into 1–1.5 inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, crushed
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) water or light chicken stock
- 1 cup (240 g) tkemali (sour plum) sauce or 8–10 tart green plums, halved and pitted
- 2 cups (about 30 g) fresh tarragon leaves, packed
- 1/2 cup (about 10 g) fresh cilantro leaves, chopped
- 2 bay leaves
- 1 tsp (5 g) dried fenugreek leaves or 1 tbsp (6 g) fresh if available
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) kosher salt, or to taste
- 1 tbsp (15 ml) butter (optional, for finishing)

Instructions

1. Pat the lamb pieces dry and season with 1 tsp (2.5 g) salt and 1/4 tsp (1 g) black pepper. Heat the vegetable oil in a heavy Dutch oven over medium-high heat.
2. Brown the lamb in batches until well caramelized on all sides, about 4–6 minutes per batch. Transfer browned pieces to a plate.
3. Reduce heat to medium, add the sliced onion and a pinch of salt, and cook until softened and translucent, about 6–8 minutes. Add the crushed garlic and cook 30 seconds until fragrant.
4. Deglaze the pot with the white wine, scraping up brown bits from the bottom. Add the water or stock and return the lamb to the pot.
5. Stir in the tkemali sauce or halved sour plums, bay leaves, fenugreek, ground coriander, and remaining black pepper. Bring to a gentle simmer, then cover and cook over low heat until the lamb is tender, 1.5–2 hours (or simmer in a 325°F / 160°C oven).
6. About 10–15 minutes before the end of cooking, add the fresh tarragon and cilantro, reserving a small amount of tarragon for garnish. Adjust seasoning with additional salt if needed.
7. If desired, swirl in 1 tbsp (15 ml) butter for gloss. Remove bay leaves, serve hot, and garnish with remaining tarragon leaves.