Chakapuli with Lamb and Sour Plums
A vibrant and aromatic Georgian stew featuring tender lamb, tarragon, and sour plum sauce (tkemali), creating a unique sweet and sour profile.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into 1.5-inch cubes)
- 2 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 1 large bunch Tarragon(chopped, divided)
- 1/2 cup Fresh cilantro(chopped)
- 1/2 cup Fresh parsley(chopped)
- 1/2 cup Sour plum sauce (Tkemali)(adjust to taste)
- 2-3 cups Water or lamb broth(as needed)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Pat the lamb cubes dry and season with salt and pepper.
- 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches until golden brown on all sides. Remove the lamb and set aside.
- 3
Add the chopped onions to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- 4
Return the browned lamb to the pot. Add about 2 cups of water or lamb broth, enough to partially cover the meat. Add half of the chopped tarragon.
- 5
Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the lamb is very tender. Add more liquid if needed during cooking.
- 6
Once the lamb is tender, stir in the sour plum sauce (tkemali) and the remaining chopped tarragon, cilantro, and parsley. Simmer for another 10-15 minutes to allow the flavors to meld.
- 7
Taste and adjust seasoning with salt and pepper if necessary. The tkemali provides a distinct sourness, so add more to taste if desired.
💡 Pro Tips
- ✓Use good quality tkemali sauce for the best flavor. If you can't find it, you can make a simplified version using unsweetened plum jam and a little lemon juice.
- ✓Tarragon is a key herb in Chakapuli; don't omit it.
- ✓This stew is even better the next day as the flavors deepen.
🔄 Variations
- Add chopped green bell peppers along with the onions.
- For a spicier version, add a pinch of red chili flakes.
- Can also be made with veal or beef.