Chakapuli (Lamb with Tarragon and White Wine)
Main Dishes • Georgian
Description
Chakapuli (Lamb with Tarragon and White Wine)
Ingredients
- Tarragon 5 bunches
- Lamb 5 lbs
- Cilantro 3 bunches
- Scallions 3 bunches
- Green Tkemali 10 fl oz
- Dry White Wine 20 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Cut the lamb into medium-sized pieces (approximately 4x4x4 cm), rinse, and place in a heavy-bottomed pot.
Step 2
Sort the herbs (if the tarragon stems are tough, remove them), wash the herbs thoroughly, and chop them not too finely.
Step 3
Sprinkle the chopped herbs over the meat and do not mix anything. Add the wine and cover the pot, placing it on low heat.
Step 4
Cooking time depends solely on the meat. A three-month-old lamb will take about 40 minutes, while a one-year-old may need about 1.5 hours.
Step 5
When the meat is almost ready, add the green tkemali or green plum, mix everything, and leave on the heat for another 10 minutes. Add salt to taste.
Step 6
Serve with Georgian tonis puri bread.
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