Entree: Georgia – Kakheti – ჩაქაფული ➤ Chakapuli (Georgian herb-forward lamb stew with tarragon and sour green plums simmered in white wine)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1–1.5 in (2.5–4 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 2 medium onions, thinly sliced (about 8 oz / 225 g)
- 6 garlic cloves, minced (about 18 g)
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) lamb or chicken stock
- 8–10 green plums or 1/2 cup (120 ml) tkemali (sour plum) sauce
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) khmeli suneli (Georgian spice mix) or 1 tsp (2 g) smoked paprika if unavailable
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 1/2 cups (40 g) fresh tarragon leaves, coarsely chopped
- 1/2 cup (15 g) fresh cilantro, chopped
- 6–8 green onions, sliced
- 1 bay leaf
- Juice of 1/2 lemon (about 1 tbsp / 15 ml)

Instructions

1. Pat the lamb pieces dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat the vegetable oil and butter in a large heavy pot over medium-high heat and brown the lamb in batches until well caramelized; transfer to a plate.
2. Reduce heat to medium, add the sliced onions and a pinch of salt, and sauté until soft and translucent, about 6–8 minutes. Add the garlic and tomato paste and cook 1 minute until fragrant.
3. Pour in the white wine to deglaze, scraping up browned bits, and let it reduce by half, about 3–4 minutes. Stir in the khmeli suneli (or smoked paprika).
4. Return the lamb to the pot, add the stock, green plums or tkemali sauce, bay leaf, remaining salt and pepper. Bring to a gentle simmer, cover partially, and braise over low heat until the lamb is tender, about 60–75 minutes.
5. With 10 minutes remaining, stir in half the chopped tarragon, all the cilantro, and most of the sliced green onions. Adjust seasoning with lemon juice, salt and pepper.
6. Remove the bay leaf. Serve the Chakapuli hot, garnished with remaining fresh tarragon and green onions, alongside crusty bread, boiled potatoes, or steamed rice.