Lamb Chakapuli

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