Chakapuli is a Georgian spring stew that pairs tender lamb with abundant fresh herbs and the tart bite of green plums.
The ingredients are layered and braised gently so the herbs season the broth without losing all of their fresh character.
Keep the pot at a quiet simmer; hard boiling can toughen the lamb and dull the herbs.
Serving Suggestions
Serve with Georgian bread, boiled potatoes, or a simple cucumber-and-tomato salad.
Recipe Notes
Firm sour plums are ideal; when unavailable, use a restrained spoonful of unsweetened tkemali near the end.
Georgian Chakapuli
A spring Georgian lamb stew with tarragon, cilantro, scallions, tart green plums, and dry white wine.
Ingredients
Equipment
Method
Layer the Pot:
- Season lamb with half the salt, pepper, and fenugreek. Layer onion, half the herbs, lamb, garlic, scallions, remaining herbs, and green plums in a Dutch oven.
- Pour in wine and water without stirring. Bring just to a simmer over medium heat.
Braise:
- Cover, reduce heat to low, and simmer gently for 75 to 85 minutes, until the lamb is tender and the plums have softened.
- Stir carefully, taste, and add the remaining salt as needed. Simmer uncovered for 5 minutes if the broth needs slight reduction.
Serve:
- Rest for 5 minutes, then ladle into warm bowls with plenty of herb broth and several plums.
Nutrition
Notes
- Use tart, firm plums rather than sweet ripe fruit so the broth keeps its characteristic sour balance.
- Refrigerate for three days and reheat gently; add a handful of fresh tarragon just before serving.
