Chakapuli is a delicious Georgian dish

Lamb or beef is stewed with wine, tarragon, cilantro and tkemali. Therefore, chakapuli turns out to be amazingly aromatic and with a slight sourness in taste.

• Recipe author: Irina Sakharova
• After preparation, you will receive 10 servings
• Cooking time: 90 minutes
• Prep time: 20 minutes
• Total recipe preparation time: 110 minutes

Ingredients

• Lamb 700-800 g
• Green onions 250 g
• Cilantro 150 g
• Parsley 2-3 sprigs
• Tarhun 150 g
• Garlic 5-6 cloves
• Hot green pepper ¹⁄₄ pieces
• Salt to taste
• Ground red pepper 1 pinch
• Utskho-suneli 1 tsp the spoon
• Hops-suneli ¹⁄₂ h. spoons
• Ground cilantro ⅔ h. spoons
• Tkemali (cherry plum) 400-450 g
• Dry white wine 300 ml

Cooking method

• Cut the meat into small pieces.

  It is best to use young lamb. The dish is no less tasty with beef.

• Chop and mix onion, cilantro, parsley, tarragon leaves, garlic and pepper.

  Young garlic will make the dish even tastier.

• At the bottom of a thick-walled saucepan or cauldron, place some meat and some herbs with garlic and pepper. Repeat the layers 2-3 more times so that the greens are on top.

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• Sprinkle the meat with herbs with salt, spices and place on top of the tkemali. Pour wine over and cover.

• Bring to a boil over high heat, then reduce it to low and cook the chacapuli for at least an hour and a half, until the meat is tender.

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