Chakapuli — Lamb Stew with Tarragon and Sour Plum

A spring dish served at every Georgian Easter table: lamb gently stewed with enormous quantities of
fresh tarragon, green herbs, and tkemali (sour plum sauce or fresh green plums). The flavour is bright,
grassy, and deeply aromatic — completely unlike any other lamb stew you have tried. Essential Easter food.

FASTING LEVEL: Non-Fasting (lamb)

SERVINGS: 6
TIME: 2 hours

INGREDIENTS:
- 1.5 kg lamb shoulder, cut into 4 cm chunks (bone-in pieces are welcome for flavour)
- 4 large bunches fresh tarragon, leaves stripped (you want the equivalent of 150 g leaves)
- 2 bunches fresh cilantro, chopped
- 1 bunch fresh parsley, chopped
- 1 bunch fresh dill, chopped
- 4 large green onions, chopped
- 6 cloves garlic, minced
- 400 g green tkemali (Georgian sour plum sauce) — or substitute 500 g fresh sour plums, pitted and quartered, plus 2 tablespoons white wine vinegar
- 300 ml dry white wine
- 200 ml water
- 3 tablespoons butter
- Salt, black pepper, and a pinch of cayenne
- 1 teaspoon dried blue fenugreek (utskho suneli), optional
- Georgian bread, for serving

METHOD:
1. Pat lamb dry and season generously with salt and pepper.
2. Heat butter in a heavy Dutch oven over medium-high heat. Brown the lamb in batches, 3 minutes per side. Do not crowd. Set browned lamb aside.
3. Reduce heat to medium. Add green onions and garlic, cook 3 minutes.
4. Return lamb to the pot. Add white wine and let it bubble for 2 minutes.
5. Add water, fresh plums (if using) or tkemali, utskho suneli, and a pinch of cayenne. Cover and simmer on low for 60 minutes.
6. Add all the herbs — tarragon, cilantro, parsley, dill. The pot will look absurdly full. Stir gently; the herbs will wilt quickly.
7. Cover and simmer another 30-40 minutes until lamb is fork-tender and herbs have melted into a green sauce.
8. If using fresh plums, mash them lightly with a fork and adjust acidity with a splash of vinegar. Taste for salt.
9. Serve in shallow bowls with good bread for mopping. Red wine (Saperavi) is the traditional accompaniment.

NOTES:
- Tarragon is the soul of chakapuli. Use fresh, never dried — you will need a surprising amount. A Georgian cook might use twice what is listed here.
- Green tkemali is available at Georgian or Russian grocers. If you cannot find it, the fresh-plum substitution works beautifully.
- Do not overcook. The lamb should be tender but not falling apart. Chakapuli is a stew with distinct pieces of meat.
- Chakapuli is the definitive dish of Easter in Georgia, prepared the night before and eaten at the Paschal midnight table.

NUTRITION (per serving, approximate):
Calories: 510 | Protein: 42 g | Carbohydrates: 14 g | Fat: 30 g | Fibre: 3 g