Lamb Chakapuli
6 servings
150 minutes
Chakapuli is a vibrant dish of Georgian cuisine made from lamb, filled with the freshness of greens and the rich flavor of meat. Traditionally prepared in spring when nature offers an abundance of fragrant herbs, chakapuli has historically been considered a festive treat, especially during Easter or May celebrations. Tender pieces of lamb are simmered in dry white wine, absorbing the acidic freshness of the drink and the richness of greens that create a unique flavor symphony. The juicy meat literally melts in your mouth, and the rich herbal aroma makes each spoon unforgettable. This dish pairs perfectly with Georgian wine, highlighting its subtle nuances. Chakapuli is not just food; it is a gastronomic ritual steeped in traditions and the aromas of spring awakening.
1
Cut the meat into small pieces: just the flesh and pieces with bone.
- Lamb: 2 kg
2
Wash the greens and chop them finely.
- Fresh herbs: 250 g
3
In a large pot, layer the meat and then generously sprinkle it with herbs.
- Lamb: 2 kg
- Fresh herbs: 250 g
4
Then another layer like that.
- Lamb: 2 kg
- Fresh herbs: 250 g
5
No matter how much meat there is, there must be greens on top.
- Fresh herbs: 250 g
6
Add 50 ml of wine.
- Dry white wine: 150 ml
7
Put on the stove.
8
Cook for 2 hours, gradually adding wine.
- Dry white wine: 150 ml
9
Salt after two hours. Then cook for another 30 minutes. Do not stir.
