Entree: Georgia – Tbilisi & Eastern Georgia – ჩაქაფული ➤ Chakapuli (Georgian lamb stew braised with tarragon, white wine, and sour plums)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1–1½ in (2.5–3.8 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) water or light beef/chicken broth
- 8–10 fresh sour plums (about 200 g) or 1 cup (240 g) tkemali (sour plum) sauce
- 3 cups (90 g) fresh tarragon leaves, loosely packed, stems removed and coarsely chopped
- 1 cup (30 g) fresh cilantro (coriander), chopped
- 8 scallions (green onions), trimmed and cut into 1 in (2.5 cm) pieces (about 225 g)
- 6 cloves (approx. 18 g) garlic, minced
- 1 tsp (5 g) dried fenugreek leaves or 1 tbsp (3 g) fresh minced fenugreek (optional)
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bay leaf

Instructions

1. Pat lamb dry, season with 1 tsp salt and 1/2 tsp pepper. In a heavy Dutch oven over medium-high heat, heat vegetable oil and brown lamb in batches until well seared; remove and set aside.
2. Reduce heat to medium, add butter and sauté minced garlic and scallion whites (reserve green parts for later) until fragrant, about 1–2 minutes.
3. Stir in ground coriander and fenugreek (if using), then add tomato-sour plum element: if using fresh plums, halve and add them now; if using tkemali sauce, add 1 cup (240 g).
4. Return lamb to the pot, pour in white wine and 1 cup (240 ml) water or broth, add bay leaf, cover, and bring to a gentle simmer. Reduce heat to low and braise, partially covered, for 45–60 minutes until lamb is tender.
5. When lamb is nearly done, fold in tarragon, cilantro, reserved scallion greens, and simmer uncovered 8–10 minutes until herbs are wilted and sauce has brightened. Taste and adjust salt and pepper.
6. Remove bay leaf and serve hot with crusty bread, boiled potatoes, or traditional Georgian mchadi (cornbread).