Chakapuli with lamb
4 servings
120 minutes
Chakapuli with lamb is a fragrant Georgian dish symbolizing spring and abundance of greens. Its history dates back centuries when shepherds cooked meat over fire with wild greens and young wine. Tender lamb simmers in white wine with plenty of fresh herbs, garlic, and hot pepper, creating a rich, spicy flavor with a slight tartness of plum. The dish requires no complex preparation and is perfect for festive gatherings as its rich aroma awakens the appetite. Chakapuli is served hot and pairs wonderfully with fresh bread and a glass of dry Georgian wine, making its vibrant taste special among Caucasian meat dishes.
1
Finely chop the greens, onion, garlic, and pepper.
- Spring onion: 70 g
- Parsley: 70 g
- Cilantro: 70 g
- Green chili pepper: 25 g
- Garlic: to taste
2
Cut the meat into small pieces and place it in the cauldron.
- Lamb: 0.5 kg
- Lamb ribs: 0.5 kg
3
Add several layers of greens, pepper, onion, garlic, and plums.
- Spring onion: 70 g
- Parsley: 70 g
- Cilantro: 70 g
- Green chili pepper: 25 g
- White wine: 1 l
- Garlic: to taste
- Plums: 200 g
4
Pour in the wine, season with salt to taste, and cover with a lid.
- White wine: 1 l
- Salt: to taste
5
Simmer for about one to one and a half hours on low heat.
