Authentic Georgian Lamb and Tarragon Stew (Chakapuli)
Lamb Chakapuli
A vibrant Georgian stew with tender lamb, aromatic tarragon, and tangy green plums in white wine.
Nutrition (per serving)
Chakapuli is one of Georgia's most beloved dishes, traditionally prepared in the spring when the first green plums and fresh tarragon hit the markets. It is a stunningly vibrant stew that defies the typical heavy reputation of meat dishes. Instead of a thick, flour-based gravy, you get a light, aromatic broth infused with a massive amount of fresh herbs and the unique, mouth-watering tartness of unripe plums. It is a true celebration of freshness that feels both comforting and incredibly uplifting.
The secret to a great Chakapuli lies in the tarragon. You might think the recipe calls for too much, but the anise-like sweetness of the herbs perfectly balances the acidity of the dry white wine and the sour plums. While lamb is the traditional choice for its rich flavor, veal works beautifully as well. Serve this in deep bowls with plenty of crusty bread to soak up every drop of the fragrant liquid—it is a genuine taste of the Caucasus mountains that you will want to recreate every season.
Ingredients
- Lamb shoulder, cut into 1-inch cubes:2 lb
- Fresh tarragon leaves, chopped:2 cups
- Fresh cilantro, chopped:1 cup
- Green onions (scallions), sliced:1 cup
- Sour green plums (Tkemali):1 cup
- Dry white wine (like Rkatsiteli or Sauvignon Blanc):1.5 cups
- Garlic cloves, minced:4 pieces
- Green chili pepper (Serrano or Thai), sliced:1 piece
- Salt:1 tsp
- Freshly ground black pepper:0.5 tsp
Instructions
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Prepare the lamb by trimming any excess fat and cutting the meat into uniform 1-inch pieces.
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Wash and dry your herbs thoroughly. Finely chop the tarragon (discarding any woody stems), cilantro, and green onions.
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In a heavy-bottomed pot or Dutch oven, create a layer using half of the lamb cubes.
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Top the lamb with half of the chopped tarragon, cilantro, scallions, garlic, and the sliced green chili.
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Add the remaining lamb in a second layer, followed by the rest of the fresh herbs and the green plums.
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Pour the white wine evenly over the ingredients and season with salt and black pepper.
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Place the lid on the pot and set it over medium-low heat. Do not stir yet; let the layers steam together.
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Simmer gently for about 60 minutes. Check occasionally to ensure there is enough liquid; if it looks dry, add a splash of water or more wine.
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Once the lamb is tender and the plums have softened and changed color, gently stir the stew and serve hot in shallow bowls.
Tips & Notes
- If fresh sour green plums are out of season, you can substitute them with 1/2 cup of unsweetened green Tkemali sauce.
- Don't be tempted to use dried tarragon; the fresh leaves are essential for the bright, floral flavor profile of this dish.
- The stew is even better the next day after the flavors have had more time to meld together.
- For the most authentic experience, serve with a traditional Georgian bread like Shoti, or any crusty sourdough.
