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Georgian chakapuli lamb stew with green plums and fresh herbs.

Georgian Chakapuli

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A spring Georgian lamb stew with tarragon, cilantro, scallions, tart green plums, and dry white wine.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Georgian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Lamb and Seasoning
  • 3 lb boneless lamb shoulder cut into irregular 2-inch pieces
  • 2 tsp fine salt divided
  • 1 tsp ground black pepper
  • 1 tsp ground fenugreek
Herbs and Broth
  • 2 cups fresh tarragon leaves loosely packed and chopped
  • 1 cup fresh cilantro loosely packed and chopped
  • 8 whole scallions sliced
  • 2 medium yellow onions thinly sliced
  • 6 cloves garlic sliced
  • 1 lb tart green plums left whole
  • 2 cups dry white wine
  • 1 cup water

Equipment

  • Large Dutch oven
  • Chef's knife
  • Cutting board
  • Ladle

Method
 

Layer the Pot:
  1. 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.
  2. Pour in wine and water without stirring. Bring just to a simmer over medium heat.
Braise:
  1. Cover, reduce heat to low, and simmer gently for 75 to 85 minutes, until the lamb is tender and the plums have softened.
  2. Stir carefully, taste, and add the remaining salt as needed. Simmer uncovered for 5 minutes if the broth needs slight reduction.
Serve:
  1. Rest for 5 minutes, then ladle into warm bowls with plenty of herb broth and several plums.

Nutrition

Calories: 520kcalCarbohydrates: 18gProtein: 43gFat: 27gSaturated Fat: 9gCholesterol: 145mgSodium: 860mgFiber: 3gSugar: 8g

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.