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Prep time
5 minutes
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Cook time
40 minutes
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Serves
8
Author Notes
Chakapuli is a very popular lamb stew which we traditionally prepare for Easter. It requires tkemali (sour plums), which gives the dish its tangy flavor. I couldn’t find them here, so I replaced them with tomatillos. Because of the wine, tarragon, and scallions, the dish has a fantastic flavor. If you don’t like a lamb, substitute with veal or pork. —Madona Giorgadze
Ingredients
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2 pounds
lamb (with bones), cut into pieces
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5
medium size tomatillos, chopped
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2
lime juice
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2 bunches
tarragon, stems removed, roughly chopped
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2 bunches
scallions, roughly chopped
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2 cups
dry white wine
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salt, pepper, chili flakes
Directions
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Place the meat in a medium, wide pot in one layer.
Add a third of the herbs, tomatillos, and red pepper flakes.
Add another layer of meat and then herbs.
Season with salt and black pepper, drizzle the wine and lime juice, cover and let it cook over medium-low heat for 45 to 50 minutes until the meat is tender.
Add the rest of the herbs, taste and adjust the seasonings.
Turn the heat off in two minutes.
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