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Chakapuli Lamb Stew
A fragrant and flavorful Georgian lamb stew, traditionally prepared in spring with tarragon, sour plums (tkemali), and young vegetables. This version focuses on the rich flavors of lamb and herbs.
🧂 Інгредієнти
- 1.5 kg Lamb shoulder(cut into 2-inch pieces)
- 2 large Onions(chopped)
- 6 cloves Garlic(minced)
- 2 cups Fresh tarragon(chopped)
- 1 cup Fresh cilantro(chopped)
- 1 cup Fresh parsley(chopped)
- 1/2 cup Tkemali (sour plum sauce)(or substitute with unsweetened plum puree and a squeeze of lemon)
- 1 cup White wine(dry)
- 2 cups Water or lamb broth
- 2 tbsp Butter
- to taste Salt
- to taste Black pepper(freshly ground)
👨🍳 Інструкції
- 1
Season lamb pieces generously with salt and pepper.
- 2
In a large, heavy-bottomed pot or Dutch oven, melt butter over medium-high heat. Sear lamb pieces in batches until browned on all sides. Remove lamb and set aside.
- 3
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Return the lamb to the pot. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce slightly for about 5 minutes.
- 5
Add water or lamb broth, tkemali sauce, and bring to a simmer. Cover the pot, reduce heat to low, and cook for at least 1.5 to 2 hours, or until the lamb is very tender.
- 6
Stir in chopped tarragon, cilantro, and parsley during the last 15 minutes of cooking. Adjust seasoning with salt and pepper to taste.
- 7
Serve hot, garnished with extra fresh herbs.
💡 Професійні поради
- ✓For a more authentic spring flavor, add fresh green onions and young garlic greens in the last 10 minutes of cooking.
- ✓Tkemali is crucial for the signature sourness; if unavailable, a mix of unsweetened plum puree and lemon juice can be used as a substitute.
- ✓Ensure the lamb is very tender before adding the fresh herbs.
✨ Ідеї для варіацій
Натхнення для вашої власної версії цього рецепту
- Add diced potatoes or other root vegetables along with the lamb for a heartier stew.
- For a spicier kick, add a finely chopped green chili pepper with the garlic.