Smoky Georgian Chakapuli with Tarragon and 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.
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.
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