Introduction: In this blog post, we’re excited to introduce you to Chakapuli, a popular Georgian stew that’s perfect for springtime. Made with lamb or beef, dry white wine, tarragon leaves, unripe (sour) green plums, green onions, green peppers, green coriander, garlic, and salt, this dish is a true celebration of fresh, green ingredients. The unripe plums give Chakapuli its unique flavor and make it a seasonal favorite. Follow this simple recipe to bring the taste of Georgia to your table.
Ingredients (6 servings):
- 700 grams of diced lamb or beef
- 150 grams of wild sour green plums
- 200 grams of tarragon
- 200 grams of green onions
- 150 grams of fresh green coriander
- 2 green peppers
- 200 ml of white wine
- 30 grams of garlic
- 1 liter of water
- Salt (according to taste) Note: Do not add black or red pepper as this will affect the overall taste.
Preparation:
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Begin by adding the diced lamb or beef to a deep pan. Pour in 200 ml of white wine and cook on low heat until the wine reduces (usually 15-20 minutes). Stir occasionally with a wooden spoon.
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While the meat is cooking, pinch off the tops of the tarragon and strip the leaves from their stalks. Chop the tarragon leaves (not too finely). Finely chop the green onions, coriander, and green peppers.
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Crush the garlic.
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Once the wine has reduced, add the chopped ingredients, garlic, and plums to the pan containing the meat. Pour in 1 liter of water, cover the pan, and cook on low heat for about one hour. Stir occasionally.
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Near the end of cooking, add salt according to taste.
Serving: Serve hot with Georgian bread. Be careful not to swallow the plum stones. Enjoy your Chakapuli!