Entree: Tajikistan – Southern Culinary Region – Чакапули ➤ Chakapuli (Slow-simmered lamb stew with fresh herbs and tart sour plums)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
1 hr 45 min
Total
1 hr 55 min
Ingredients
- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 6 cloves garlic, minced, about 18 g
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 g) tkemali or sour plum sauce or 8 tart green plums, pitted and crushed
- 2 cups (480 ml) beef or lamb broth
- 1 tbsp (15 ml) tomato paste
- 2 bay leaves
- 1 cup (packed) fresh tarragon leaves, about 20 g
- 1 cup (packed) fresh cilantro leaves, about 30 g
- 6 green onions, chopped, about 3 oz (85 g)
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) ground black pepper
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 1 tbsp (15 ml) chopped fresh dill or additional tarragon for garnish (optional)
Instructions
1. Pat the lamb pieces dry and season with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Heat the oil and butter in a large heavy pot over medium-high heat and brown the lamb in batches until well seared, 4 to 5 minutes per batch. Transfer browned lamb to a plate.
2. Reduce heat to medium, add the sliced onion and cook until softened and translucent, about 6 minutes. Add the garlic and tomato paste and cook, stirring, 1 minute until fragrant.
3. Pour in the white wine to deglaze the pot, scraping up browned bits. Let the wine reduce by half, about 2 to 3 minutes.
4. Stir in the tkemali or crushed sour plums, return the lamb to the pot, add the broth and bay leaves. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently until lamb is tender, about 1 to 1 1/2 hours.
5. With 10 minutes remaining, stir in the tarragon, cilantro and chopped green onions. Finish with lemon juice, adjust salt and pepper to taste.
6. Remove bay leaves and serve hot, garnished with extra herbs if desired, alongside steamed rice or flatbread.
