Chakapuli (Georgian Lamb Stew with Tarragon and Sour Plums)
Local name: ჩაქაფული
In short: Lamb simmered gently in white wine with a big bunch of tarragon, tart green plums, spring onions and garlic, a Georgian dish of the spring. It takes about 2 h in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h 40 min
- Total
- 2 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 470 kcal
Chakapuli is a dish for the first weeks of spring in Georgia, when tarragon is fresh and sour green plums appear at the market. Lamb is stewed in its own juices with white wine, a lot of tarragon, spring onions and garlic, and no water at all. The result is a bright, tart, herb-heavy stew. Serve it hot with bread, boiled potatoes or mchadi.
Instructions
- Heat the oil in a wide, heavy pot over medium-high heat. Brown the lamb in two batches, 4 to 5 minutes per batch, then set it aside.
- Lower the heat to medium. Cook the chopped onion and spring onions in the same pot for 5 minutes, until soft but not browned.
- Return the lamb to the pot. Add the garlic, half of the tarragon, the salt, pepper and wine, and bring to a simmer.
- Cover and cook on the lowest heat for 50 minutes, turning the meat once or twice.
- Add the plums and cook for 20 to 25 minutes more, until the lamb is fork-tender and the plums are soft and starting to fall apart.
- Stir in the cilantro and the remaining tarragon and cook for 3 minutes. Taste and add salt, or a squeeze of lemon if the stew needs more sourness.
- Rest the pot, covered and off the heat, for 10 minutes, then serve with bread, boiled potatoes or mchadi.
Tips
- Sour plums are a spring ingredient. Out of season, add 3 tbsp tkemali sauce, or 1 tbsp pomegranate molasses and the juice of half a lemon, with the final tarragon.
- Use a lot of tarragon, since the dish should taste green and sharp. Do not add water, because the lamb and onions release enough liquid.
Questions and answers
Can I make chakapuli with veal or chicken?
Yes. Veal is common in Georgia and needs about 1 hour. For chicken thighs, simmer for 35 to 40 minutes in total and add the plums halfway through.
Where can I find sour green plums?
Look in spring at Middle Eastern and Eastern European grocers. If you cannot find them, tkemali sauce or lemon juice gives a similar sourness.
What wine goes with chakapuli?
Use a dry white wine in the pot and pour the same one at the table. A crisp, unoaked white suits the tart, herbal flavors.
How long does it take to make Chakapuli (Georgian Lamb Stew with Tarragon and Sour Plums)?
About 2 h in total: 20 min of preparation and 1 h 40 min of cooking.
How many calories are in Chakapuli (Georgian Lamb Stew with Tarragon and Sour Plums)?
About 470 kcal per serving, with 35 g of protein, 12 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 12 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
