Main Course · Eastern European · Dinner ·

Smoky Georgian Chakapuli with Tarragon and Plums

Name: Smoky Georgian Chakapuli with Tarragon and Plums
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 2 lbs lamb shoulder, cut into 1-inch pieces; 3 garlic cloves, minced; 1 tsp smoked paprika; Salt and pepper, to taste; 1/4 cup white wine; 2 tbsp olive oil; 1 large onion, finely chopped; 2 cups chicken stock; 1 cup dry white wine; 6 plums, pitted and quartered; 1/2 cup fresh tarragon, chopped; 1/4 cup cilantro, chopped; 2 tbsp lemon juice

Chakapuli is a springtime dish from Georgia, combining the smoky flavor of lamb with fresh tarragon and tangy plums, creating a hearty and aromatic experience.

4.5(406 reviews)

·By Ethan Brooks·September 8, 2025

Smoky Georgian Chakapuli with Tarragon and Plums — Main Course served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Marinade

For the Stew Base

Nutrition

Per serving

Calories: 498 kcal
Protein: 47.9 g
Carbs: 11.1 g
Fat: 28.4 g
Fiber: 1.6 g

Whole recipe

Total

Calories: 2988 kcal
Protein: 287.6 g
Carbs: 66.4 g
Fat: 170.6 g
Fiber: 9.8 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 lbs lamb shoulder cut into 1-inch pieces	2240	280	0	140	0
3 garlic cloves minced	13	0.6	3	0	0.2
1 tsp smoked paprika	6	0.3	1.2	0.3	0.8
Salt and pepper to taste	0	0	0	0	0
1/4 cup white wine	50	0	1.5	0	0
2 tbsp olive oil	240	0	0	28	0
1 large onion finely chopped	64	1.8	14.9	0.2	3
2 cups chicken stock	20	2	0	1	0
1 cup dry white wine	200	0	5	0	0
6 plums pitted and quartered	138	2	36.6	0.9	4.8
1/2 cup fresh tarragon chopped	8	0.7	1.5	0.2	0.8
1/4 cup cilantro chopped	1	0.1	0.2	0	0.1
2 tbsp lemon juice	8	0.1	2.5	0	0.1

These estimates are not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Lamb

1
Combine ingredients
In a large bowl, combine the lamb pieces, minced garlic, smoked paprika, salt, pepper, and white wine.
2
Toss and cover
Toss well to coat the lamb and cover with plastic wrap.
3
Chill
Marinate in the refrigerator for at least 1 hour.
Tip: Ensure the lamb is well-marinated for maximum flavor penetration.

Preparing the Aromatics

1
Heat oil
Heat olive oil in a large pot over medium heat.
2
Sauté onions
Sauté the onions until soft and translucent, about 5 minutes.
3
Season onions
Add a pinch of salt to help the onions cook evenly.
Tip: Don’t rush the onion cooking—it forms the flavorful base of the stew.

How to Make Smoky Georgian Chakapuli with Tarragon and Plums

Total time: 3 h 20 min · Yields 4 servings

1
Searing the Lamb
Remove lamb from the marinade, sear on all sides in the hot pot until brown.
2
Building the Stew
Pour in chicken stock, dry white wine, and add plums and tarragon. Stir gently.
3
Simmering to Perfection
Cover and let the stew simmer on low heat for 1.5 to 2 hours until lamb is tender.