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Chakapuli (Lamb Stew with Tarragon and Green Plums)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
20 minutes
Prep
60 minutes
Cook

Ingredients

  • 1 kg (2.2 lb) lamb shoulder or veal, cut into chunks
  • 200 g (7 oz) sour green plums, halved (or 3 tbsp tkemali sauce plus a squeeze of lemon)
  • 2 large bunches fresh tarragon, roughly chopped
  • 1 bunch spring onions, sliced
  • 4 garlic cloves, sliced
  • 250 ml (1 cup) dry white wine
  • 1 small green chili, sliced (optional)
  • Salt and black pepper, to taste

Method

  1. Place the lamb in a heavy pot with the spring onions, garlic and green plums.
  2. Pour in the white wine, season with salt and pepper, and add the chili if using.
  3. Cover and cook over low heat for 50-60 minutes, without adding water, letting the meat stew in its own juices and the wine.
  4. Stir occasionally and check the lamb is tender; add a splash of water only if the pot looks dry.
  5. Stir through the fresh tarragon in the final 5 minutes of cooking.
  6. Taste and adjust seasoning with salt, pepper or a little extra lemon juice for sourness before serving.

Introduction: Chakapuli is a bright, herby spring stew traditionally made with young lamb or veal, sour green plums (tkemali fruit) and generous handfuls of tarragon, simmered in its own juices and white wine rather than added water.

Cultural Background: Chakapuli is a bright, herby spring stew traditionally made with young lamb or veal, sour green plums (tkemali fruit) and generous handfuls of tarragon, simmered in its own juices and white wine rather than added water. It is closely associated with the arrival of spring and Easter celebrations in Georgia.

Tips: Use plenty of tarragon — it should be a dominant flavour, not a garnish.

Variations: A version from Guria adds a few sprigs of fresh mint alongside the tarragon; when green plums are out of season, tkemali sauce with lemon juice makes a good substitute.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat for 8-10 minutes, stirring occasionally.

Nutrition: Approx. 410 kcal, 30 g protein, 24 g fat, 8 g carbohydrate per serving.

FAQs:

Q: What if I can't find sour green plums?

A: Tkemali sauce thinned with a little lemon juice and water is the most authentic substitute available outside Georgia.

Q: Can Chakapuli be made without wine?

A: Yes, a mix of water and extra lemon juice can replace the wine, though the depth of flavour will differ slightly.

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