Chakapuli (Georgian Lamb and Tarragon Stew) is a traditional Georgian recipe for a classic Easter stew of lamb in white wine flavoured with tarragon and cherry plums. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Georgian Lamb and Tarragon Stew (Chakapuli).
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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.
Ingredients:
1kg lamb stewing meat
1 medium yellow onion diced
4 garlic cloves, minced
500 ml dry white wine
30g fresh tarragon stalks tied in a bundle with cooking twine
200g unripe cherry plums (optional)
1l low sodium chicken stock
120ml green tkemali sauce
tarragon leaves, to garnish
Method:
Pre-heat your oven to 160°C/320°F. Pat lamb dry with paper towels, then season generously with salt and pepper. Place a large cast iron casserole (Dutch oven) over medium heat. Once hot add a tablespoon of neutral-flavoured oil, heating until shimmering. Working in batches, sear the meat until it is well browned on all sides. Transfer to a plate and set aside.
Reduce the 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).
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 (deglazing the pan).
Add the lamb back into the pan 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.
Turn off the heat and cover the pan. Transfer to the oven and cook until lamb is very tender and the stew is fragrant, about two hours.
Remove the pan from the hob, uncover, remove the tarragon bundle. Return to the heat and bring to a simmer over low heat. Stir in the tkemali sauce and allow to simmer until the sauce is reduced and thickened slightly (about 30 minutes more).
Divide between serving bowls, garnish with tarragon leaves and serve immediately, preferably accompanied by crusty bread.
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