Entree: Georgia – Adjara – Chakapuli with Lamb (Georgian sour-herb lamb stew braised with tarragon and sour plums)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder, cut into 1–1.5 in (2.5–4 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 2 large onions, thinly sliced (approx. 10 oz (280 g))
- 6 cloves garlic, minced (approx. 1.5 oz (45 g))
- 1 cup (240 ml) dry white wine
- 8 oz (225 g) fresh green sour plums or 6 oz (170 g) tkemali (sour plum) sauce
- 2 cups (about 60 g) fresh tarragon leaves, packed and roughly chopped
- 1 cup (about 20 g) fresh cilantro leaves, chopped
- 1/2 cup (about 10 g) fresh dill, chopped
- 6 green onions (scallions), chopped (approx. 3 oz (85 g))
- 2 bay leaves
- 1 tsp (5 g) crushed coriander seeds
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice (optional, to brighten)

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, cut into 1–1.5 in (2.5–4 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 2 large onions, thinly sliced (approx. 10 oz / 280 g)
- 6 cloves garlic, minced (approx. 1.5 oz / 45 g)
- 1 cup (240 ml) dry white wine
- 8 oz (225 g) fresh green sour plums or 6 oz (170 g) tkemali (sour plum) sauce
- 2 cups (about 60 g) fresh tarragon leaves, packed and roughly chopped
- 1 cup (about 20 g) fresh cilantro leaves, chopped
- 1/2 cup (about 10 g) fresh dill, chopped
- 6 green onions (scallions), chopped (approx. 3 oz / 85 g)
- 2 bay leaves
- 1 tsp (5 g) crushed coriander seeds
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice (optional, to brighten)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the lamb dry and season with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. Heat the oil and butter in a heavy pot over medium-high heat and brown the lamb in batches until deeply colored on all sides, about 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the sliced onions to the pot and cook until soft and translucent, about 8–10 minutes. Add the garlic and crushed coriander and cook 1 minute until fragrant.
3. Return the lamb to the pot, pour in the white wine and scrape up any browned bits. Add the sour plums or tkemali and bay leaves; bring to a simmer.
4. Cover, reduce heat to low, and simmer gently until the lamb is tender, about 45–60 minutes. Check liquid level and add a splash of water if necessary to keep a stew-like consistency.
5. Stir in the tarragon, cilantro, dill, and green onions during the last 8–10 minutes of cooking so herbs wilt but remain bright. Taste and adjust seasoning with salt, pepper, and lemon juice if using.
6. Remove bay leaves and serve hot with boiled or roasted potatoes, crusty bread, or steamed rice, spooning plenty of herb-streaked broth over the lamb.

1. Pat the lamb dry and season with 1 tsp salt and 1/2 tsp pepper. Heat the oil and butter in a heavy pot over medium-high heat and brown the lamb in batches until deeply colored on all sides, about 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the sliced onions to the pot and cook until soft and translucent, about 8–10 minutes. Add the garlic and crushed coriander and cook 1 minute until fragrant.
3. Return the lamb to the pot, pour in the white wine and scrape up any browned bits. Add the sour plums or tkemali and bay leaves; bring to a simmer.
4. Cover, reduce heat to low, and simmer gently until the lamb is tender, about 45–60 minutes. Check liquid level and add a splash of water if necessary to keep a stew-like consistency.
5. Stir in the tarragon, cilantro, dill, and green onions during the last 8–10 minutes of cooking so herbs wilt but remain bright. Taste and adjust seasoning with salt, pepper, and lemon juice if using.
6. Remove bay leaves and serve hot with boiled or roasted potatoes, crusty bread, or steamed rice, spooning plenty of herb-streaked broth over the lamb.