Chakapuli: Georgian Lamb and Herb Stew for Easter Celebration
Chakapuli Stew
Fragrant Georgian lamb stew with tarragon, sour plum, and fresh herbs—perfect for Easter.
Nutrition (per serving)
Chakapuli is a springtime treasure from Georgia: tender lamb simmered in a tangy sour-plum sauce and finished with a generous mountain of fresh herbs. For Easter I love how the bright tarragon, cilantro, and parsley give this rich stew a celebratory, herbaceous lift—it's comforting and festive at the same time.
This version keeps things approachable for a home cook—browned lamb, a splash of white wine, jars of tkemali or tart plum sauce if fresh plums aren’t available, and a slow simmer until everything melts into a fragrant, herb-forward stew. Serve it with boiled potatoes, crusty bread, and a couple of hard-boiled eggs for a proper Georgian-inspired Easter spread.
Ingredients
- Lamb shoulder, bone-in, cut into chunks:3 lb
- Salt:2 tsp
- Black pepper:1 tsp
- Olive oil:2 tbsp
- Unsalted butter:1 tbsp
- Yellow onion, thinly sliced:1 piece
- Garlic cloves, minced:6 pieces
- Dry white wine:1 cup
- Beef or lamb broth:2 cups
- Tart plum sauce (tkemali) or sour plum purée:1 cup
- Tomato paste:1 tbsp
- Bay leaves:2 pieces
- Fresh tarragon, chopped (loosely packed):1 cup
- Fresh cilantro, chopped (loosely packed):1 cup
- Fresh parsley, chopped (loosely packed):1 cup
- Fresh dill, chopped (optional):1/2 cup
- Spring onions (scallions), sliced:4 pieces
- Fresh lemon juice:2 tbsp
- Granulated sugar:1 tsp
- Crushed red pepper flakes (optional):1/4 tsp
Instructions
-
Pat the lamb pieces dry and season evenly with 1 tsp salt and 1/2 tsp pepper.
-
Heat olive oil and butter in a large heavy pot or Dutch oven over medium-high heat. Brown the lamb in batches, 3–4 minutes per side, until well caramelized. Transfer browned pieces to a plate.
-
Reduce heat to medium and add the sliced onion to the pot. Cook until softened and starting to caramelize, about 6–8 minutes. Add half the minced garlic and cook 1 minute more.
-
Deglaze the pot with the white wine, scraping up browned bits. Let the wine reduce by half, about 3 minutes.
-
Return the lamb to the pot, add the broth, tart plum sauce (tkemali), tomato paste, bay leaves, remaining garlic, 1 tsp sugar, and the remaining 1 tsp salt and 1/2 tsp pepper. Stir to combine.
-
Bring to a gentle simmer, reduce heat to low, cover partially, and cook until the lamb is tender and nearly falling apart, about 1¼ to 1½ hours. Stir occasionally and skim any excess fat.
-
About 15 minutes before the end of cooking, stir in the sliced scallions and crushed red pepper flakes (if using). Adjust liquid with a splash more broth or water if the stew becomes too thick.
-
When the lamb is tender, turn off the heat and fold in the chopped tarragon, cilantro, parsley, and dill. Add the lemon juice and taste for seasoning—add more salt, pepper, or a pinch more sugar to balance the sourness.
-
Return the pot to very low heat for 5–10 minutes to allow the herbs to wilt into the stew and for flavors to marry, but avoid boiling so the herbs remain bright.
-
Remove bay leaves. Let the chakapuli rest 10 minutes before serving so flavors settle.
-
Serve hot with boiled potatoes, steamed rice, or crusty bread. For an Easter touch, accompany with hard-boiled eggs and a crisp green salad.
-
Leftovers taste even better the next day; gently reheat over low heat, adding a splash of broth if needed.
Tips & Notes
- If you can't find tkemali, use a cup of tart cherry preserves or a puree of fresh sour plums blended with 1–2 tbsp lemon juice.
- Add the fresh herbs at the end so they stay vibrant—chakapuli should taste bright and green, not overcooked.
- Make-ahead friendly: stew can be cooked the day before and gently reheated; flavors deepen overnight.
- Pair with boiled eggs, new potatoes, Georgian white wine or a dry Riesling to complement the stew's tangy-herb notes.
