Chakapuli (lamb with tarragon and white wine)
8 servings
120 minutes
Chakapuli is a spring Georgian dish that combines the freshness of greens and the tenderness of lamb meat. Its roots go back to the traditions of mountainous regions where the spring awakening of nature inspired the creation of light, aromatic dishes. Lamb soaked in white wine and tarragon juices acquires a rich flavor with a tangy taste of tkhemali. Chakapuli is often prepared for Easter and spring holidays, served with Georgian bread tonis puri. This dish is perfect for warm days as it is light yet rich in aromas. The acidity of tkhemali enhances the freshness of greens while the white wine makes the meat tender and infused with flavor. In every bite lies the breath of Georgian nature and the warmth of family traditions.
1
Cut the lamb meat into medium-sized pieces (approximately 4x4x4 cm), rinse, and place in a thick-walled pot.
- Lamb (young sheep meat): 2 kg
2
Sort the greens (if the tarragon stems are tough, remove the stems), wash the greens thoroughly, and chop them not too finely.
- Tarragon: 5 bunch
- Cilantro: 3 bunchs
- Spring onion: 3 bunchs
3
Cover the meat with chopped greens and do not mix at all. Add wine and place the pot covered on low heat.
- Tarragon: 5 bunch
- Cilantro: 3 bunchs
- Spring onion: 3 bunchs
- Dry white wine: 600 ml
4
Cooking time depends solely on the meat. A three-month-old lamb will be ready in about forty minutes, while a one-year-old may take about an hour and a half.
5
When the meat is almost ready, add green tkemali or green plum, mix everything, and leave on the heat for another 10 minutes. Salt to taste.
- Green tkemali sauce: 1 glass
- Salt: to taste
6
Serve with Georgian bread tonis puri.