One-Pot Wonders

Chakapuli, Georgian stew with herbs

April 24, 2021
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Photo by Madona Giorgadze
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

  • Prep time 5 minutes
  • Cook time 40 minutes
  • Serves 8
  • 2 pounds lamb (with bones), cut into pieces
  • 5 medium size tomatillos, chopped
  • 2 lime juice
  • 2 bunches tarragon, stems removed, roughly chopped
  • 2 bunches scallions, roughly chopped
  • 2 cups dry white wine
  • salt, pepper, chili flakes
In This Recipe
  1. 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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