Georgian
Chakapuli
Chakapuli is a fragrant Georgian spring stew of lamb simmered with tarragon, sour green plums, white wine, and handfuls of fresh herbs. It should taste bright, tart, and grassy, with tender meat in a light green broth.
Ingredients
- Lamb shoulder or rib meat, bone-in if possible, cut into large chunks500g
- Fresh tarragon, tender leaves and stems chopped2 packed cups
- Fresh cilantro, chopped1/2 cup
- Fresh parsley, chopped1/2 cup
- Green onions, chopped4
- Sour green plums, unripe if available10 to 12
- Dry Georgian white wine, such as Rkatsiteli or Tsinandali3/4 cup
- Water1/2 cup
- Green chili pepper, slit lengthwise1 small
- Garlic, lightly crushed2 cloves
- Fine salt1 tsp, plus more to taste
- Freshly ground black pepper1/4 tsp
Method
- Rinse the lamb and pat it dry, then season it with the salt and black pepper.
- Place half of the chopped tarragon, cilantro, parsley, and green onions in the bottom of a heavy pot.
- Arrange the lamb pieces over the herbs in a single snug layer.
- Scatter the sour green plums, garlic, and green chili over the lamb.
- Cover with the remaining tarragon, cilantro, parsley, and green onions.
- Pour in the white wine and water, then cover the pot tightly.
- Bring to a gentle simmer over medium heat, then reduce the heat to low and cook for 1 hour without stirring much.
- Check the lamb for tenderness and continue simmering for 15 to 20 minutes more if needed, keeping enough broth in the pot so the stew stays juicy.
- Taste the broth and adjust the salt; the flavor should be distinctly tart from the plums and aromatic from the tarragon.
- Serve hot in shallow bowls with pieces of lamb, softened plums, herbs, and plenty of green broth.
Common questions
Can I substitute the sour green plums in chakapuli if I can’t find them?
Yes. Use unripe green plums, sour cherry plums, or a mix of tart apricots and a little extra lemon juice. The goal is a sharp, fruity acidity, not sweetness. Add gradually and taste the broth.
How long should chakapuli cook for lamb shoulder or rib meat?
Plan on about 1 hour 15 minutes to 1 hour 30 minutes total, depending on the size and age of the lamb. It’s ready when the meat is tender and pulls apart easily but still stays in large pieces.
What are the most common mistakes when making chakapuli?
The biggest mistakes are overcooking the herbs, stirring too much, and using too little liquid. Keep the heat gentle, lid tight, and broth plentiful. Also avoid replacing tarragon with mint; tarragon is the defining flavor.
How should I store leftover chakapuli?
Cool it quickly, then refrigerate in a covered container for up to 3 days. The flavors deepen overnight. Reheat gently over low heat so the lamb stays tender and the herbs don’t turn dull or bitter.
What is the best way to serve chakapuli?
Serve it hot in shallow bowls with plenty of broth, tender lamb, softened plums, and herbs. It pairs well with crusty bread or plain boiled potatoes. A dry white Georgian wine is the most traditional match.