Smoky Georgian Chakapuli with Tarragon and Plums

Name: Smoky Georgian Chakapuli with Tarragon and Plums
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Main Course
Ingredients: 2 lbs lamb shoulder; 3 garlic cloves; 1 tsp smoked paprika; Salt and pepper; 1/4 cup white wine; 2 tbsp olive oil; 1 large onion; 2 cups chicken stock; 1 cup dry white wine; 6 plums; 1/2 cup fresh tarragon; 1/4 cup cilantro; 2 tbsp lemon juice

A traditional Georgian lamb stew with tarragon aroma and a hint of sweet plums

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.

2 h 30 min
6 servings
Intermediate

Ingredients

For the Marinade

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

For the Stew Base

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

Preparation

Marinating the Lamb

Combine ingredients

In a large bowl, combine the lamb pieces, minced garlic, smoked paprika, salt, pepper, and white wine.

Toss and cover

Toss well to coat the lamb and cover with plastic wrap.

Chill

Marinate in the refrigerator for at least 1 hour.

Ensure the lamb is well-marinated for maximum flavor penetration.

Preparing the Aromatics

Heat oil

Heat olive oil in a large pot over medium heat.

Sauté onions

Sauté the onions until soft and translucent, about 5 minutes.

Season onions

Add a pinch of salt to help the onions cook evenly.

Don’t rush the onion cooking—it forms the flavorful base of the stew.

Cooking Process

Searing the Lamb

Remove lamb from the marinade, sear on all sides in the hot pot until brown.

Building the Stew

Pour in chicken stock, dry white wine, and add plums and tarragon. Stir gently.

Simmering to Perfection

Cover and let the stew simmer on low heat for 1.5 to 2 hours until lamb is tender.

Plating & Serving