Name: Chakapuli
Prep time: 40 min
Cook time: 2 h 5 min
Total time: 2 h 55 min
Cuisine: Georgian
Ingredients: 1.2 kg boneless lamb shoulder, excess exterior fat trimmed, cut into 4 cm pieces; 300 mL dry white wine, unsweetened; Georgian qvevri white wine is suitable; 250 mL water; 250 mL boiling water, held separately for top-ups if needed; 250 g unripe sour green cherry plums (tkemali fruit), washed, halved, and pitted; 200 g spring onions, white and green parts, cut into 3 cm lengths; 100 g fresh tarragon leaves, stripped from tough stems and roughly chopped; 50 g fresh coriander leaves and tender stems, roughly chopped; 30 g fresh flat-leaf parsley, roughly chopped; 15 g fresh mint leaves, roughly chopped; 20 g garlic, about 6 cloves, finely chopped; 8 g fine salt; 1 g freshly ground black pepper

Wide view of Chakapuli on a rustic table, with the serving setting visible around it.

Yield6 servings

Serving basis1 of 6 equal portions of the finished stew

DifficultyIntermediate

Dietary classificationContains lamb; wine may contain sulfites

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The dish

About Chakapuli

Chakapuli is a Georgian stew associated with Kakheti and the fresh green flavours of spring. Tender lamb simmers with a generous amount of tarragon, sour green plums, spring onions, other herbs, garlic, and dry white wine. The broth is bright and tart, with no tomato or walnut in this version.

Chakapuli is a celebrated Kakhetian stew, especially associated with spring and the Easter table. Its exact herb mix and cooking proportions vary between households. Lamb, tarragon, sour green plums or tkemali, and wine give the dish its familiar tart, aromatic character; this recipe is one practical home version, not a claim to a single universal formula.

This version uses boneless lamb shoulder, fresh green cherry plums, dry white wine, spring onions, tarragon, coriander leaves, parsley, mint, and garlic. The meat is layered into the pot without browning, then slowly simmered with the fruit and half the herbs. A second addition of herbs near the end keeps the broth green and fragrant. Tomato and walnuts are left out so the sour fruit and tarragon remain clear.

Use genuinely sour, unripe green cherry plums if you can find them; ripe sweet plums will not give the same result. A dry Georgian white wine, including a qvevri wine, suits the dish, though any unsweetened dry white wine works. Keep the heat low once the stew reaches a simmer. The lamb should become fork-tender while the plums soften into the wine and cooking juices.

Cook the dish

Ingredients

Chakapuli: Georgian Lamb, Tarragon, and Sour Plum Stew

Lamb and cooking liquid

1.2 kgboneless lamb shoulder, excess exterior fat trimmed, cut into 4 cm pieces
300 mLdry white wine, unsweetened; Georgian qvevri white wine is suitable
250 mLwater
250 mLboiling water, held separately for top-ups if needed
250 gunripe sour green cherry plums (tkemali fruit), washed, halved, and pitted

Fresh herbs and seasoning

200 gspring onions, white and green parts, cut into 3 cm lengths
100 gfresh tarragon leaves, stripped from tough stems and roughly chopped
50 gfresh coriander leaves and tender stems, roughly chopped
30 gfresh flat-leaf parsley, roughly chopped
15 gfresh mint leaves, roughly chopped
20 ggarlic, about 6 cloves, finely chopped
8 gfine salt
1 gfreshly ground black pepper

Method

Prepare the herbs and fruit. Cut the lamb into even 4 cm pieces. Trim only thick exterior fat, leaving some marbling. Rinse and drain the plums, halve and pit them, and cut the spring onions into 3 cm lengths. Strip the tarragon leaves from tough stems. Roughly chop the herbs and finely chop the garlic. Divide the herbs into two equal portions, keeping one aside for the finish.
Layer the pot. Arrange the lamb in a large heavy pot. Add the measured salt and black pepper, half the spring onions, half the herbs, and all the plums in loose layers over the meat. Do not brown the lamb.
Add the wine and start cooking. Pour in the dry white wine and water. Cover the pot and set it over medium heat until the liquid reaches a steady simmer, about 15 minutes. Reduce the heat to low as soon as it bubbles gently.
Braise the lamb. Keep the pot covered and simmer gently for about 90 minutes. Check the liquid once; if the pot is becoming dry, add a little of the separately reserved boiling water. Avoid frequent stirring so the lamb pieces stay intact.
Check for tenderness and temperature. Test one of the largest pieces with a fork; it should be very tender. Check its centre with an instant-read thermometer as well: it must reach at least 63 °C, and the covered simmer continues until the meat is fork-tender. If it is still firm, continue cooking and check every 15 minutes.
Add the remaining aromatics. Stir in the chopped garlic, remaining spring onions, and remaining herbs. Return the covered pot to a gentle simmer.
Finish the stew. Simmer gently for 15 minutes, until the late-added herbs have wilted but remain green and aromatic. Taste the broth; the plums vary in acidity, so judge the balance after they have softened.
Rest and serve. Turn off the heat and leave the pot covered for 10 minutes. Ladle the lamb, plums, and tart herb broth into bowls and serve warm.

Serving, storage, and substitutions

Serve Chakapuli warm with plain Georgian bread, such as shotis puri, to dip into the tart broth. Bread is an optional accompaniment and is not included in the yield or nutrition estimate.

You can make the stew a day ahead. Cool it in shallow containers and refrigerate within 2 hours at 4 °C or below. Store for 3–4 days. Reheat gently on the stovetop, stirring occasionally, until the centre reaches 74 °C. Add a little water if the broth has reduced.

For the best quality, freeze cooled portions in airtight containers for up to 2 months. Thaw in the refrigerator and reheat to 74 °C. Avoid repeatedly warming the same portion.

If fresh sour green cherry plums are unavailable, use 120 mL unsweetened green tkemali sauce and reduce added salt to taste; the sauce changes the recipe’s salt and nutrition, so this variation is not included in the estimate. Veal is a documented alternative to lamb, but it changes the nutrition. Keep fresh tarragon in this version; dried tarragon does not give the same bright flavour. The wine may contain sulfites, so check its label if that matters to anyone eating the dish.

Nutrition per serving

Serving size: 1 of 6 equal portions; estimate uses one-sixth of the complete ingredient list
Calories: 620 kcal
Carbohydrate: 15 g
Protein: 35 g
Fat: 42 g
Fibre: 3 g
Sodium: 690 mg

Allergens and food safety

The listed core ingredients contain no common major allergens. Dry white wine may contain sulfites; check the bottle label when serving someone who avoids them. Bread is optional and should be checked separately for its ingredients. Keep raw lamb, its juices, and the utensils used for it away from ready-to-eat herbs and bread.

Cook the lamb until the centre of the largest pieces reaches at least 63 °C, then continue simmering until fork-tender. Cool leftovers in shallow containers and refrigerate within 2 hours at 4 °C or below. Use within 3–4 days and reheat to 74 °C. Freeze for up to 2 months for best quality.

Closing

This recipe makes six bowls of Kakhetian-style Chakapuli with tender lamb, sour green plums, wine, and plenty of fresh herbs.
Layer the lamb without browning, simmer it gently, and add half the herbs near the end for a bright, tart broth.

About Chakapuli

Ingredients

Lamb and cooking liquid

Fresh herbs and seasoning

Method

Serving, storage, and substitutions

Nutrition per serving

Allergens and food safety

Closing

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