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Chakapuli - Georgian Lamb Stew

Chakapuli: Georgian Lamb & Tarragon Stew

This lamb stew is traditionally served on Easter in Georgia and is the quintessential spring dish. Intensely savoury with vegetal notes from plenty of tarragon and a distinct zing from tkemali (sour plum) sauce, this stew is sure to soon be a favourite.
5 from 6 votes
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Servings 4
Prep Time 30 minutes
Total Time 3 hours

Ingredients
 

  • 1 kg (2 lb) lamb stew meat
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 500 ml (2 cups) dry white wine (see note 1)
  • 30 g (1 oz) fresh tarragon stalks tied in a bundle with cooking twine
  • 200 g (7 oz) unripe cherry plums (optional)
  • 1 litre (4 cups) chicken stock (see note 2)
  • 120 ml (½ cup) green tkemali sauce (see note 3)

Instructions
 

  • Preheat oven to 160°C/320°F. Pat lamb dry with paper towels and season generously with salt and pepper. Over medium heat in a large Dutch oven or oven-safe pot, heat a tablespoon of neutral oil until shimmering. Working in batches, sear the meat until it is well browned on all sides. Transfer to a plate and set aside.
  • Reduce heat to medium-low. Add onion and cook, stirring occasionally, until well-softened, about 5 minutes, scraping up any browned bits as the onions release their moisture. Add garlic and cook until just fragrant, about 30 seconds.
    Cooking the onions and garlic
  • Pour in wine and bring to a simmer. Cook until the alcohol smell has dissipated and it has reduced slightly, about 5 minutes. Take this time to scrape up any remaining browned bits from the bottom of the pan.
  • Add the lamb back into the pot along with any accumulated juices. Add the tarragon bundle and the plums, if using. Pour over the chicken stock and bring to a gentle simmer.
    Adding the tarragon and plums to the pot
  • Turn off the heat and cover the pot. Transfer to the oven and cook until lamb is very tender and the stew is fragrant, about two hours.
    Chakapuli simmering away
  • Remove the pot from the oven, uncover, remove the tarragon bundle and bring to a simmer over low heat. Stir in tkemali sauce and allow to simmer until the sauce is reduced and thickened slightly, about 30 more minutes. Portion into bowls and serve immediately, preferably with a side of crusty bread.

Video

Notes

  1. If possible, use a Georgian amber wine here. If that's not available, a full-bodied white wine like an oaked Chardonnay or Bordeaux Blanc will work well.
  2. For best results, use unsalted stock so you can control the seasoning of the final dish.
  3. Tkemali can be purchased online here or you can use my recipe to make it at home.
Make Ahead
Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Defrost overnight in the fridge and reheat gently on the stovetop over low–medium heat until piping hot, adding a splash of stock or water if it has thickened too much.

Nutrition

Calories: 553kcal | Carbohydrates: 21g | Protein: 58g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 163mg | Sodium: 456mg | Potassium: 1430mg | Fiber: 2g | Sugar: 9g | Vitamin A: 667IU | Vitamin C: 13mg | Calcium: 144mg | Iron: 8mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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