Chakapuli - Georgian Lamb Stew with Herbs and White Wine

Ingredients

• 2 pounds (900g) lamb shoulder, cut into chunks 2 pounds (900g) lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) pitted plums, halved 1 cup (150g) pitted plums, halved
• 1 bunch fresh tarragon, chopped 1 bunch fresh tarragon, chopped
• 1 bunch fresh cilantro, chopped 1 bunch fresh cilantro, chopped
• 1 bunch fresh parsley, chopped 1 bunch fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Return the lamb to the pot and pour in the white wine. Allow it to simmer for a few minutes to reduce slightly.
4. 4.
   Add the chicken or vegetable broth, water, and halved plums to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
5. 5.
   Simmer the stew for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Stir in the chopped tarragon, cilantro, and parsley. Season with salt and pepper to taste.
7. 7.
   Continue to simmer for an additional 10 minutes to allow the herbs to infuse their flavors into the stew.
8. 8.
   Remove from heat and let the Chakapuli rest for a few minutes before serving.
9. 9.
   Serve the Chakapuli hot with rice or crusty bread to soak up the flavorful sauce.

Treat your ingredients with care...

• Lamb shoulder — For the most tender and flavorful results, choose boneless lamb shoulder and cut it into chunks. Trim any excess fat before cooking.
• Fresh herbs — Use a generous amount of fresh tarragon, cilantro, and parsley to infuse the stew with their aromatic flavors. Chop the herbs just before adding them to the pot for maximum freshness.

Tips & Tricks

• For a richer flavor, marinate the lamb chunks in white wine and herbs for a few hours before cooking.
• If plums are not in season, you can use dried plums (prunes) instead. Soak them in warm water for 15 minutes before adding to the stew.
• Adjust the amount of herbs according to your preference. If you enjoy a stronger herb flavor, add a bit more tarragon, cilantro, and parsley.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Chakapuli in deep bowls, allowing the aromatic sauce to surround the tender lamb chunks. Garnish with a sprig of fresh tarragon for an extra touch of freshness.

Presentation advice

To enhance the visual appeal, sprinkle some freshly chopped herbs on top of the Chakapuli just before serving. The vibrant green color of the herbs will beautifully contrast with the rich brown hues of the stew.