Lamb Chakapuli
3 servings
45 minutes
Chakapuli made from lamb is a soulful Georgian dish infused with the aromas of spring greens and a light tartness of plum. Its roots trace back to the traditions of mountainous regions where the freshness of herbs and young meat create a harmony of flavors. The combination of cilantro, basil, and tarragon adds spiciness, while white wine contributes an exquisite depth of taste. Slow-cooked meat becomes tender and absorbs the richness of aromas. Chakapuli is perfect for spring feasts when nature awakens and one craves something light yet hearty. It is enjoyed hot, savoring the freshness of greens that reveal traditional Georgian flavors. This recipe is a true gastronomic poem where each flavor note plays its part in creating an unforgettable culinary masterpiece.
1
Cut the meat into cubes, chop the greens coarsely, and mix everything well.
- Lamb (young sheep meat): 500 g
- Cilantro: 100 g
- Spring onion: 50 g
- Green basil: 15 g
- Parsley: 15 g
- Georgian cress (tsitsmati): 15 g
2
Cut the tail and melt it slowly in a deep pan.
- Fat-tail (lamb tail fat): 50 g
3
Add chopped onion and sauté well over low heat.
- Onion: 100 g
4
Add the mixture of greens with meat and all remaining ingredients to the pot and simmer for about forty minutes.
- Lamb (young sheep meat): 500 g
- Tarragon syrup: 200 ml
- Cilantro: 100 g
- Spring onion: 50 g
- Green basil: 15 g
- Parsley: 15 g
- Georgian cress (tsitsmati): 15 g
- White wine: 300 ml
- Cherry plum (alycha): 30 g
- Green bell pepper: to taste
- Onion: 100 g
- Garlic: 2 cloves