Name: Lamb Chakapuli (Batknis Chakapuli ბატკნის ჩაქაფული)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Serves 8-10 at a supra
Cuisine: Georgia
Ingredients: 16 small green plums, large grapes or ripe gooseberries; 100 g / 3½ oz / 2 cups radish greens, rocket / arugula or watercress, cut in half; freshly ground black pepper; 720 ml / 24 fl oz / 3 cups plain meat broth or water; 260 g / 9 oz / 1 large onion, finely chopped; 15 g / ½ oz / ½ cup fresh coriander / cilantro, chopped; ½ tsp coriander seeds, crushed; 120 ml / 4 fl oz / ½ cup green plum sauce (tkemali); 1 tbsp chopped fresh dill; 1 tsp salt; 1.2 kg / 2 lb 10 oz lean stewing lamb, cubed; 2 tbsp sunflower oil; ¼ tsp ground chilli/cayenne; 30 g / 1 oz / 2 tbsp butter; 8 g / ¼ oz / 2 garlic cloves; 20 g / ¾ oz tarragon, on the stems; 1 bay leaf

Preparation info

Serves
8-10

Difficulty
Easy
Ready in
2 hr

Appears in

Tasting Georgia

By Carla Capalbo

Published 2017

About

This fragrant and unusual stew features fresh tarragon as the defining herb as well as bitter greens such as radish tops, rocket / arugula or watercress. Make it when tarragon is fresh and plentiful. In Georgia chakapuli is often also made with veal and sometimes sees white wine added along with the water or broth. The Georgian method is usually to simply boil the meat in water but I prefer to brown it first for added flavour. If you don’t have the fresh fruit, omit it! This is a fab