World Flavors Cookbook

Chakapuli (Lamb and Tarragon Stew)

Name: Chakapuli (Lamb and Tarragon Stew)
Cook time: 60 min
Cuisine: Georgia
Ingredients: 1 kg lamb or veal; 2 cups fresh tarragon, chopped; 1 cup green onions; 1 cup fresh cilantro; 1 cup sour green plums (tkemali); 1 cup white wine; Garlic, salt, pepper

An aromatic spring stew made with tender lamb, green plums, and massive amounts of fresh tarragon.

Cuisine: Georgia

Ingredients

1 kg lamb or veal
2 cups fresh tarragon, chopped
1 cup green onions
1 cup fresh cilantro
1 cup sour green plums (tkemali)
1 cup white wine
Garlic, salt, pepper

Instructions

1. Layer the meat, chopped herbs, and green plums in a pot. 2. Add white wine and a little water. 3. Simmer on low heat until the meat is very tender. 4. The sauce should be thin and very fragrant with tarragon. 5. Serve hot in bowls with bread.