🇬🇪 Georgia recipe
Chakapuli
Chakapuli is the definitive taste of Georgian spring, a bright and aromatic stew that celebrates the season's young tarragon, sour green plums, and tender lamb. Simmered in white wine with a profusion of fresh herbs, the dish is tangy, herbaceous, and deeply savory. It is traditionally prepared for Easter and the spring feast of Giorgoba, making it one of the most anticipated dishes of the Georgian culinary calendar.
Prep20 mins
Cook1 hr 15 mins
Serves4
Difficultymedium
Ingredients
- 1kg lamb shoulder or ribs, cut into pieces
- 200g fresh tarragon, leaves picked
- 100g fresh cilantro, roughly chopped
- 50g fresh flat-leaf parsley, roughly chopped
- 200g tkemali (sour green plums), halved and pitted
- 250ml dry white wine
- 1 large onion, thinly sliced
- 1 bunch scallions (green onions), sliced
- 3 cloves garlic, sliced
- 1 tsp ground blue fenugreek
- 1 green chili pepper, slit lengthwise
- 20g fresh mint leaves
- 20g fresh dill, chopped
- Salt and freshly ground black pepper to taste
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 553
- Protein
- 58 g
- Carbs
- 21 g
- Fat
- 16 g
