Name: Chakapuli
Cook time: 90 min
Total time: 90 min
Yield: 8
Cuisine: Ukrainian
Ingredients: Salt to taste; Salt, ground hot red pepper to taste; Ground coriander - 1 tsp; Butter 82.5% - 100 g; Utskho-suneli - 1 tsp; Sweet green pepper - 1 pcs.; Dry white wine - 300 ml; Green tkemali - 150 g; Young garlic - 50 g; cilantro - 100 g; Scallion - 100 g; Tarragon (tarragon) - 100 g; Onion - 1 kg; Lamb on the bone - 2 kg

The trendiest Georgian dish in both capitals these days! And its popularity is easily explained: young lamb is simmered in white wine with tkemali and a whole bunch of aromatic herbs. The result is an incredibly fragrant sauce and the most tender meat!

Cut the meat into pieces with bones. Dry all the greens and chop finely. Peel and very thinly slice the onion and garlic.

Place the prepared products in a cauldron or thick-walled pan in layers: meat, onions, herbs, spices, salt, pepper, tkemali, and so on until all the ingredients are gone. Fill with wine.

Place over medium heat, bring to a boil, then reduce heat to low. Cover and simmer over low heat until meat is tender, 30–60 minutes. Remove from heat, add butter cut into small pieces and let it melt. Serve immediately.

Chakapuli

Ukrainian

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Chakapuli

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