Prep time
20 min.
Cooking time
2 h.
Serves
3
Cuisine
Georgian
Difficulty
Categories
Don't want to retype the link? Scan the QR code with your camera and you'll land on this page!
On iOS, you can use the built-in camera; on Android, you need to download a QR code scanning app.
About this recipe
Discover the enchanting taste of Georgian cuisine with this traditional Chakapuli dish! Prepared in early summer, when nature generously offers young greens, this dish is a symphony of flavors. Large pieces of tender lamb are slowly stewed in a deep pan, layered with aromatic herbs and spices. Chakapuli gets its special touch from tarragon, with its refreshingly sweet notes, and the piquant sweet-and-sour Tkemali sauce, which turn every bite into a true delight.
Ingredients list
Total ingredients: 14
Serves:
Mutton - 400 g
Leek - 90 g
Garlic - 2 clove
Hot red pepper - 45 g
Dried tarragon - 1 tsp.
Dill - 2 bunch
Parsley - 2 bunch
ground coriander - ½ tsp.
Dry red wine - 60 g
Adjika - ½ tbsp.
Salt - 1 tsp.
Georgian Lavash - 1 pcs.
Chilli - to taste
For sauce:
Tkemali - 2 tbsp.
Nutrition facts
Serves:
🥓
Fat
67г
🍚
Carbohydrates
37г
🥩
Proteins
70г
🔥
Kcal
Daily values
Preparation steps
Step 1
Start with thorough preparation: rinse the lamb and carefully pat it dry with paper towels. Peel and wash the leeks and garlic. Also, rinse the fresh tarragon, dill, and parsley and spread them out on towels to dry. Prepare all the necessary items: a cutting board, as well as a deep pan or a lidded sauté pan where the magic will happen.
Step 2
Cut the lamb into appetizing 3-4 cm cubes. Separate the tender parsley leaves and fluffy dill sprigs from their stems, then chop them roughly. Thinly slice the leek into rings, and finely chop the hot pepper and garlic to allow each ingredient to release its aroma.
Step 3
Place the meat cubes in a saucepan, forming the base for a future masterpiece. Cover them with a layer of fresh herbs, fragrant leeks, pungent garlic, aromatic tarragon, and fiery pepper. Add tkemali sauce, which will give the dish a unique tartness.
Step 4
Pour red wine over the ingredients arranged in the saucepan, add adjika for spiciness, and season with salt and coriander to enhance the flavor notes. Then, cover the meat and vegetables with water until all layers are completely submerged, preparing them for slow simmering.
Step 5
Place the saucepan over medium heat and wait for the liquid to boil. Then reduce the heat to low, cover the saucepan with a lid, and let the meat and herbs simmer slowly for 1.5-2 hours until incredibly tender and fully cooked.
Step 6
Serve this aromatic meat hot with herbs, accompanied by fresh Georgian lavash. For a finishing touch, garnish the dish with thin rings of chili pepper, adding a bright accent and a slight piquancy.
Enjoy your meal!
Follow the instructions step by step