Chakapuli

Chakapuli is Georgia's triumphant spring lamb stew, traditionally served at Easter and associated with renewal and celebration. Floods of fresh tarragon and tkemali (sour plum) give it a bracingly herbal, tangy character unlike any other braised meat dish in the world. It is considered one of the defining recipes of the Georgian table.

Serves: 4

Ingredients

• 800g (1.75 lb) bone-in lamb shoulder or neck, cut into 5cm (2 inch) pieces
• 200ml (¾ cup) dry white wine
• 3 tbsp (45ml) tkemali (Georgian green plum sauce) or 2 tbsp (30ml) tart plum jam + 1 tbsp (15ml) lemon juice
• Large bunch fresh tarragon (about 80g / 3 oz), roughly chopped
• Large bunch fresh spring onions (about 6), roughly chopped
• 4 cloves garlic, minced
• 1 small bunch fresh flat-leaf parsley, chopped
• 1 small bunch fresh coriander (cilantro), chopped
• 1 tsp (2g) dried fenugreek leaf (utskho suneli)
• ½ tsp (1g) ground coriander
• Salt and black pepper to taste
• 2 tbsp (30ml) neutral oil

Instructions

1. In a wide, heavy-bottomed pot, heat oil over medium-high heat. Brown lamb pieces in batches for 3-4 minutes per side until well coloured. Remove and set aside.
2. Return all lamb to the pot. Add spring onions, garlic, and all the herbs, stirring to coat the meat.
3. Pour in white wine and tkemali. Add fenugreek and ground coriander. Season generously with salt and pepper.
4. Bring to a boil, then reduce heat to a gentle simmer. Cover and braise for 1.5-2 hours, stirring occasionally, until lamb is completely tender and falling from the bone.
5. Taste and adjust seasoning — the stew should be tart, herbal, and deeply savory. Add more tkemali if it needs brightness.
6. Serve directly from the pot with fresh Georgian bread (shoti or lavash) for scooping.

Cook's Notes: The enormous quantity of herbs is intentional — they meld into the braising liquid and become the sauce. Fresh tarragon is non-negotiable for authentic flavor; dried tarragon loses the dish's essence. Chakapuli is even better reheated the next day.