Veal Chakapuli
Main Dishes • Georgian
Description
Originally, the recipe calls for lamb. Veal is a delicate, lighter option, favored by women in the Smith family.
Ingredients
- Tarragon 4 bunches
- Veal 1½ kg
- Scallions 4 bunches
- Cilantro 2 bunches
- Dry White Wine 1 glass
- Garlic 1 head
- Green Tkemali to taste
Step-by-Step Guide
Step 1
Begin by simmering the veal, cut into medium cubes, without water to allow it to release its juices. Add boiled water until the meat is submerged. Bring to a boil.
Step 2
Add the finely chopped white part of the onion to the pot, wait for it to come to a boil, then add the green part and wait for it to boil as well. Stir gently.
Step 3
Pour the wine into the veal. Then add the finely chopped tarragon. Gently stir.
Step 4
Add the tkemali sauce to the veal, followed by finely chopped cilantro and roughly chopped garlic. Simmer until cooked through.
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