Name: Kakhetian Chakapuli
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Cuisine: Georgian
Ingredients: 900 g boneless lamb shoulder, trimmed but with a little fat, cut into 3 cm cubes; 5 g fine salt, divided; 1 g ground black pepper (about 1/2 teaspoon); 1 medium yellow onion (about 150 g), sliced; 150 g green onions, trimmed and sliced; 15 g garlic (about 5 cloves), finely chopped; 35 g fresh tarragon leaves, stems removed and leaves chopped; 25 g fresh coriander leaves, chopped; 20 g flat-leaf parsley, chopped; 25 g sorrel leaves, chopped; 8 g fresh mint leaves, chopped; 1 small fresh green chili (about 15 g), thinly sliced; remove seeds for less heat; 250 g sour unripe green plums (tkemali fruit), halved and pitted; 400 ml dry white wine; 250 ml water

Georgian lamb stew with sour plums and herbs, served with bread beside a clay pot.

Yield4 servings

Serving size1/4 of the stew, about 450 g depending on reduction

DifficultyEasy; allow time for a gentle simmer

DietContains lamb and wine; no declared major allergens in listed ingredients

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The dish

About Kakhetian Chakapuli

Kakhetian chakapuli is a spring lamb stew fragrant with tarragon and fresh herbs. Tart green plums soften in dry white wine and lamb juices, making a light, savory broth with a bright finish.

Chakapuli is strongly associated with Kakheti and spring celebrations. Recipes vary with the herbs and the sour tkemali plums available. This measured home version layers lamb, herbs, green plums and white wine, then lets them simmer gently together.

Keep the pot at a quiet simmer rather than a hard boil so the lamb becomes tender and the herbs keep their fresh character. Add a small handful of herbs at the end for aroma. Serve hot in bowls with Georgian bread to enjoy the broth.

Cook the dish

Ingredients

Spring Lamb Stew with Tarragon, Green Plums and White Wine (ჩაქაფული კახური)

Ingredients

900 gboneless lamb shoulder, trimmed but with a little fat, cut into 3 cm cubes
5 gfine salt, divided
1 gground black pepper (about 1/2 teaspoon)
1medium yellow onion (about 150 g), sliced
150 ggreen onions, trimmed and sliced
15 ggarlic (about 5 cloves), finely chopped
35 gfresh tarragon leaves, stems removed and leaves chopped
25 gfresh coriander leaves, chopped
20 gflat-leaf parsley, chopped
25 gsorrel leaves, chopped
8 gfresh mint leaves, chopped
1small fresh green chili (about 15 g), thinly sliced; remove seeds for less heat
250 gsour unripe green plums (tkemali fruit), halved and pitted
400 mldry white wine
250 mlwater

Method

Prepare the ingredients. Cut lamb into 3 cm cubes and season with most of the salt and the pepper. Slice the onions and chop the herbs, reserving a small handful for the end.
Layer the pot. In a heavy pot, layer half the onion, lamb, green onions, garlic, tarragon and mixed herbs. Add half the plums, then repeat with the remaining ingredients, keeping the reserved herbs aside.
Add wine and start gently. Pour in the white wine and water. Bring just to a simmer over medium heat, then cover and reduce to low. Keep the liquid at a gentle simmer; do not boil hard.
Simmer until tender. Cook covered for about 90 minutes, stirring gently once or twice, until the lamb is fork-tender and the plums have softened. Add a splash of hot water only if the pot becomes too dry; the stew should remain brothy.
Finish the seasoning. Stir in the remaining salt to taste within the measured amount and the reserved fresh herbs. Simmer uncovered for 5–10 minutes to bring the flavors together.
Rest and serve. Rest off the heat for 5 minutes. Ladle into bowls and serve hot with Georgian bread.

Practical guidance

Tips for success

Leave a little fat on the lamb shoulder; it gives the broth body without extra oil.
Remove tough tarragon stems and reserve some chopped herbs for the finish.
Keep the stew brothy rather than watery; add hot water only if the pot gets too dry.

Practical notes

Fresh unripe green plums are seasonal. If unavailable, substitute about 150 g prepared green tkemali plum sauce; check its salt and acidity and reduce added salt as needed. Chakapuli recipes use different combinations of spring herbs, so sorrel may be replaced with a similar amount of extra coriander leaves if needed. Refrigerate leftovers within two hours at or below 4°C and use within 3–4 days. Reheat gently until steaming hot.

Nutrition per serving

Estimated nutrition per serving

Serving size: 1/4 of the recipe
Energy: About 680 kcal
Carbohydrates: About 18 g
Protein: About 39 g
Fat: About 45 g
Fibre: About 3 g
Sodium: About 600 mg

Approximate ingredient-based values. Lamb trim, wine reduction and the amount of broth eaten affect the actual numbers.

Allergens and food safety

No declared major allergens are present in the listed ingredients. Keep raw lamb and its juices separate from ready-to-eat foods; wash hands, surfaces and utensils after handling. Bring the stew to a simmer and cook until the lamb is steaming hot and tender throughout; use a food thermometer to check thick pieces, then continue simmering until fork-tender. Do not taste the wine-and-meat liquid before it has simmered. Refrigerate leftovers within two hours at or below 4°C, use within 3–4 days and reheat until steaming hot.

The result

Tender lamb and softened tart plums in a fragrant broth of tarragon, herbs and white wine.
Four bowls of Kakhetian chakapuli, ready to serve hot with bread.

About Kakhetian Chakapuli

Ingredients

Ingredients

Method

Tips for success

Practical notes

Estimated nutrition per serving

Allergens and food safety

The result

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