Chakapuli
Main Dishes • Latin American
Description
Braised meat tends to lose its flavor the next day, so it's better to eat it all at once.
Ingredients
- Ground coriander 2 bunches
- Tarragon 3 bunches
- Lamb Shoulder 2 pieces
- Scallions 2 bunches
- Parsley 2 bunches
- Dry White Wine 15 fl oz
- Green Tkemali to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
Remove the meat from the bone – you can ask the seller at the market to do this for you. You can keep the bones for future broths. Cut the meat into portion-sized pieces and place them in a heavy-bottomed container.
Step 3
Trim the thick stems and roughly chop the parsley.
Step 4
Cut off the thick stems and coarsely chop the cilantro.
Step 5
Coarsely chop the green onions and tarragon.
Step 6
Add all the herbs to the meat.
Step 7
Pour in the wine, cover with a lid, and simmer on low heat for about an hour.
Step 8
When the meat is ready, add tkemali to taste.
Step 9
Stir everything together, add salt, and let it cook over low heat for another ten minutes.
Step 10
Serve.
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