Chakapuli
A fragrant and flavorful Georgian stew, Chakapuli is traditionally made with lamb or veal, tarragon, sour plums (tkemali), and white wine. It's a springtime delicacy, often prepared for Easter celebrations.
🧂 Ingredients
- 1 kg Lamb shoulder or veal(cut into 2-inch pieces)
- 2 large Onions(thinly sliced)
- 6 cloves Garlic(minced)
- 2 large bunches Fresh tarragon(chopped, divided)
- 1 large bunch Fresh cilantro(chopped)
- 1 large bunch Fresh parsley(chopped)
- 150 ml Tkemali sauce (sour plum sauce)(store-bought or homemade)
- 200 ml Dry white wine
- 50 g Butter
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper(freshly ground)
- 2-3 Green chili peppers(optional, whole or slit)
👨🍳 Instructions
- 1
In a heavy-bottomed pot or Dutch oven, heat vegetable oil and butter over medium-high heat. Brown the lamb or veal pieces on all sides. Remove meat and set aside.
⏱️ 10-12 minutes - 2
Add sliced onions to the pot and sauté until softened and lightly golden. Add minced garlic and cook for another minute until fragrant.
⏱️ 8-10 minutes - 3
Return the meat to the pot. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 2 minutes - 4
Add tkemali sauce, half of the chopped tarragon, cilantro, and parsley. Season with salt and pepper. Add green chili peppers if using.
- 5
Add enough water to just cover the meat. Bring to a boil, then reduce heat to low, cover, and simmer gently until the meat is very tender.
⏱️ 1 hour 15 minutes to 1 hour 30 minutes💡 Tip: The stew should be rich but not too thick. Add more water if needed. - 6
Just before serving, stir in the remaining fresh tarragon. Taste and adjust seasoning if necessary.
⏱️ 2 minutes - 7
Serve hot, traditionally with Georgian bread (shotis puri) or rice. Garnish with extra fresh tarragon.
💡 Tip: Chakapuli is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.
💡 Pro Tips
- ✓The quality of tkemali sauce is crucial for the authentic flavor. If you can't find it, a mix of plum preserves and a little lemon juice can be a substitute, though the flavor will differ.
- ✓Don't overcook the meat; it should be tender but not falling apart.
- ✓Fresh herbs are key to Chakapuli's vibrant taste. Use them generously.
🔄 Variations
- For a vegetarian version, substitute the meat with large mushrooms (like portobello) or firm tofu, and use vegetable broth instead of water.
- Some recipes include a small amount of chopped walnuts for added richness.