Smoky Georgian Chakapuli with Tarragon and Plums
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
For the Stew Base
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
Smoky Georgian Chakapuli with Tarragon and Plums
Smoky Georgian Chakapuli with Tarragon and Plums
Plating & Serving
Serve the chakapuli hot in a shallow bowl, garnished with fresh cilantro for a burst of color and freshness.