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Lamb Chakapuli with Herbs

10 servings

120 minutes

Chef Marina Martiashvili shared the recipe with us.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

559.4

kcal

35.3g

grams

41.5g

grams

7.6g

grams

Ingredients

10servings

Lamb ribs

1

kg

Lamb gigot

1

kg

Parsley

200

g

Coriander

200

g

Tarragon

200

g

Green onions

200

g

Dry white wine

250

ml

Tkemali plums

250

g

Salt

to taste

Ground black pepper

to taste

Cooking steps

1
Remove the membranes from the lamb and cut into pieces about 3 cm on each side.
Required ingredients:
1. Lamb ribs: 1 kg
2. Lamb gigot: 1 kg

2
Chop the green onion not too finely.
Required ingredients:
1. Green onions: 200 g

3
Parsley and cilantro should be chopped with the stems.
Required ingredients:
1. Parsley: 200 g
2. Coriander: 200 g

4
Remove the leaves from tarragon, cut off the tough stems, and you can leave the soft young shoots.
Required ingredients:
1. Tarragon: 200 g

5
Also chop coarsely.

6
Place some meat at the bottom of the pot.
Required ingredients:
1. Lamb ribs: 1 kg
2. Lamb gigot: 1 kg

7
Place a portion of the chopped greens on it.
Required ingredients:
1. Parsley: 200 g
2. Coriander: 200 g

8
Continue layering meat and greens until they run out.
Required ingredients:
1. Lamb ribs: 1 kg
2. Lamb gigot: 1 kg
3. Parsley: 200 g
4. Coriander: 200 g
5. Tarragon: 200 g

9
The last layer should be greens.
Required ingredients:
1. Parsley: 200 g
2. Coriander: 200 g
3. Tarragon: 200 g

10
Place the plums on top.
Required ingredients:
1. Tkemali plums: 250 g

11
Pour in the wine, add salt and pepper. Cover with a lid and simmer over medium heat for about an hour or longer, until the meat starts to pull away from the bones.
Required ingredients:
1. Dry white wine: 250 ml
2. Salt: to taste
3. Ground black pepper: to taste

12
The cooking time depends on the age of the lamb; the older it is, the longer it needs to be cooked. Pour the hot chakapuli into plates and serve.

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