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Kakhetian Chakapuli with Lamb, Green Plums and Tarragon

Make a Kakhetian Chakapuli variation with tender lamb, green sour plums, dry Kakhetian white wine and fresh tarragon

Georgian home recipeGeorgian dish
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Wide table view of Kakhetian lamb chakapuli in a clay pot with tone bread, green plums and fresh herbs.
Yield6 servings
Serving basisOne bowl of lamb stew with plum, wine and herb broth
DifficultyModerate; trim the lamb, prepare the herbs and simmer until tender
Dietary classificationGluten-free if the wine and any stock are labeled gluten-free; wine may contain sulfites
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The dish

About Kakhetian Chakapuli with Lamb, Green Plums and Tarragon

Chakapuli is a Georgian spring stew commonly built around lamb or veal, sour green plums or tkemali, white wine and abundant fresh herbs, especially tarragon. In Kakheti, the stew is paired with white qvevri wine and bread baked in a tone oven.

This recipe is presented as a Kakhetian Chakapuli variation, not a distinct historic recipe name. Its regional accent comes through dry Kakhetian white qvevri wine, while the familiar lamb, sour-plum and herb combination remains. Use firm green sour cherry plums when they are available, or unsweetened green tkemali sauce when they are not.

The lamb cooks slowly with spring onion, garlic, wine and fruit until tender. Tarragon and the other herbs go in near the end, so their fresh aroma stays vivid. The finished broth is tart and herbaceous rather than thick or browned; serve it hot with Kakhetian tone bread or another plain bread.

Cook the dish

Ingredients

Lamb and braising liquid

  • 1.2 kgboneless lamb shoulder, trimmed of excess firm fat and cut into 4 cm pieces
  • 250 gspring onions, white and green parts thinly sliced
  • 200 gfirm green sour cherry plums, halved and pitted; or 120 ml unsweetened green tkemali sauce
  • 250 mldry Kakhetian white qvevri wine, if available
  • 350 mlwater or unsalted lamb stock
  • 15 ggarlic, finely chopped

Fresh herbs and seasoning

  • 45 gfresh tarragon leaves, roughly chopped and tough stems removed
  • 30 gfresh cilantro, roughly chopped
  • 25 gflat-leaf parsley, roughly chopped
  • 15 gfresh dill, roughly chopped
  • 10 ggreen chili, finely sliced, or less to taste
  • 8 gfine salt, reduced if using salted stock or salty tkemali
  • 1 gfreshly ground black pepper
Method

Method

  1. Prepare the lamb and herbs. Keep the lamb refrigerated until ready to cook. Trim excess firm fat and cut the meat into even 4 cm pieces. Slice the spring onions, chop the garlic and herbs, and prepare the plums. Wash and sanitize the board and knife after handling raw lamb.

  2. Start the braise. Put the lamb, spring onions, garlic, plums if using, salt, pepper and chili in a large heavy pot. Pour in the wine and water or stock. Bring just to a gentle simmer, cover and cook over low heat for 75–85 minutes, stirring occasionally, until the lamb is nearly tender.

  3. Add the herbs. If using tkemali sauce instead of fresh plums, stir it in now. Add the tarragon and half of the cilantro, parsley and dill. Cover and simmer gently for another 10–15 minutes, until the lamb is tender. Check several of the largest pieces with a clean thermometer; the centre should reach at least 71.1°C/160°F.

  4. Rest and serve. Stir in the remaining herbs. Taste and adjust the salt only if needed. Turn off the heat, cover and rest for 5 minutes. Serve hot with Kakhetian tone bread or another plain bread.

Full recipe

Full recipe

A bright Georgian spring stew of lamb, green sour plums, dry Kakhetian white wine and a generous handful of fresh tarragon and herbs. This measured home version is labeled as a Kakhetian Chakapuli variation rather than a separate historic formula.

Excerpt

Excerpt

Lamb simmers until tender in a tart, fragrant broth of green plums, Kakhetian white wine, spring onion and fresh herbs. Tarragon leads the flavor; cilantro, parsley and dill round it out.

Practical guidance

Success points

  • Cut the lamb into even 4 cm pieces so they soften at a similar rate.
  • Add the tkemali sauce late if using it; it can be more concentrated and salty than fresh sour plums.
Practical guidance

Practical guidance

  • Keep raw lamb refrigerated at 4°C or below and separate from ready-to-eat foods. Wash and sanitize utensils and surfaces after raw-meat contact.
  • If the lamb is not tender after 85 minutes, continue the covered simmer before adding the final herbs. Add a splash of hot water if the pot becomes dry.
  • Refrigerate leftovers within 2 hours at 4°C or below and use within 3–4 days. Reheat to 74°C/165°F, checking the centre with a food thermometer.
Nutrition per serving

Nutrition per serving

  • Portion: One of six bowls
  • Energy: About 520 kcal
  • Carbohydrate: About 14 g
  • Protein: About 43 g
  • Fat: About 32 g
  • Fibre: About 2 g
  • Sodium: About 680 mg
Allergens and food safety

Allergens and food safety

The recipe contains no major allergens by itself, but white wine may contain declared sulfites. Check the labels on the wine, stock and tkemali for sulfites or other declared allergens. Keep raw lamb at 4°C or below, use separate utensils and surfaces, and clean and sanitize them after contact with raw meat. Cook the largest lamb pieces to at least 71.1°C/160°F, measured with a clean thermometer. Refrigerate cooked leftovers within 2 hours at 4°C or below, use within 3–4 days and reheat to 74°C/165°F.

To finish

To finish

  • Serve the stew as soon as it has rested, with bread for catching the sour, herb-scented broth.
  • Add the fresh herbs near the end of cooking to keep their aroma distinct against the lamb and plums.
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