Lamb Chakapuli with Herbs
10 servings
120 minutes
Chef Marina Martiashvili shared the recipe with us.
1
Remove the membranes from the lamb and cut into pieces about 3 cm on each side.
- Lamb ribs: 1 kg
- Leg of lamb (gigot): 1 kg
2
Chop the green onion not too finely.
- Spring onion: 200 g
3
Parsley and cilantro should be chopped with the stems.
- Parsley: 200 g
- Cilantro: 200 g
4
Remove the leaves from tarragon, cut off the tough stems, and you can leave the soft young shoots.
- Tarragon (estragon): 200 g
5
Also chop coarsely.
6
Place some meat at the bottom of the pot.
- Lamb ribs: 1 kg
- Leg of lamb (gigot): 1 kg
7
Place a portion of the chopped greens on it.
- Parsley: 200 g
- Cilantro: 200 g
8
Continue layering meat and greens until they run out.
- Lamb ribs: 1 kg
- Leg of lamb (gigot): 1 kg
- Parsley: 200 g
- Cilantro: 200 g
- Tarragon (estragon): 200 g
9
The last layer should be greens.
- Parsley: 200 g
- Cilantro: 200 g
- Tarragon (estragon): 200 g
10
Place the plums on top.
- Tkemali plums (sour wild 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.
- Dry white wine: 250 ml
- Salt: to taste
- 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.