Chakapuli

Chakapuli is the crown jewel of Georgian spring cooking, traditionally prepared for Easter celebrations when tarragon and sour plums come into season simultaneously. The dish dates back centuries and remains central to Georgian feasting culture, its vivid green broth signaling the arrival of warmer months.

Serves: 4

Ingredients

• 800g (1.75 lb) bone-in lamb shoulder, cut into 5cm (2-inch) pieces
• 200g (7 oz) fresh or frozen tkemali (sour green plums), pitted
• 100g (3.5 oz) fresh tarragon leaves, roughly chopped
• 60g (2 oz) fresh coriander (cilantro), chopped
• 40g (1.5 oz) fresh flat-leaf parsley, chopped
• 4 spring onions, sliced
• 6 garlic cloves, minced
• 250ml (1 cup) dry white wine
• 2 tbsp unsalted butter
• 1 tsp dried fenugreek (utskho suneli)
• Salt and black pepper to taste

Instructions

1. Place lamb pieces in a heavy pot in a single layer. Add the wine, butter, and 250ml (1 cup) water. Season generously with salt.
2. Scatter half the tarragon, coriander, and parsley over the meat. Add spring onions, garlic, and fenugreek.
3. Bring to a boil over medium-high heat, then reduce to a low simmer. Cover and cook for 40 minutes.
4. Add the sour plums and remaining herbs. Stir gently to combine without breaking up the meat.
5. Continue simmering uncovered for 20 minutes until lamb is tender and sauce has thickened slightly. The plums should dissolve into the broth.
6. Taste and adjust salt. Serve immediately in deep bowls with fresh Georgian shoti bread.

Cook's Notes: The tarragon quantity is not a typo — Georgian cooking uses it lavishly. If tkemali is unavailable, substitute with 3 tbsp sour plum jam plus 1 tbsp lemon juice. The dish reheats beautifully but loses some herb brightness; add a handful of fresh tarragon when rewarming.