Chakapuli

Name: Chakapuli
Yield: 4 servings
Cuisine: Georgian
Ingredients: Lamb shoulder or veal, 1kg cut into medium chunks; Fresh tarragon, 3 large bunches (about 150g), roughly chopped; Unripe green plums (tkemali), 300g whole or halved; Dry white wine, 300ml; White onion, 1 large, finely chopped; Fresh spring onions (scallions), 1 bunch, chopped; Clarified butter or vegetable oil, 2 tablespoons; Fresh green chilli, 1 small, finely chopped (optional); Garlic, 3 cloves, finely sliced; Salt and black pepper, to taste

ჩაქაფული/chah-kah-POO-lee/

About this dish

Georgia's spring dish — lamb or veal braised with tarragon, green plums (tkemali), white wine and herbs into a fragrant, acidic stew. Made only in spring when the ingredients are at their best. Considered one of the most refined dishes in Georgian cuisine, served at Easter celebrations.

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Ingredients

🥩Lamb shoulder or veal, 1kg cut into medium chunks

🌿Fresh tarragon, 3 large bunches (about 150g), roughly chopped

🍋Unripe green plums (tkemali), 300g whole or halved

🍷Dry white wine, 300ml

🧅White onion, 1 large, finely chopped

🌱Fresh spring onions (scallions), 1 bunch, chopped

🫒Clarified butter or vegetable oil, 2 tablespoons

🌶️Fresh green chilli, 1 small, finely chopped (optional)

🧄Garlic, 3 cloves, finely sliced

🧂Salt and black pepper, to taste

Method

Serves 4

In a heavy-bottomed pot or Dutch oven, heat the butter over medium heat and gently sauté the onion and spring onions for 5 minutes until softened but not browned. Add the garlic and cook for another minute.

Add the lamb or veal pieces directly to the pot without browning — chakapuli is a braised dish, not a seared one. Stir everything together so the meat is coated with the onions.

Pour in the white wine and enough water to just barely cover the meat, about 150–200ml. Bring to a gentle simmer, then skim off any foam that rises to the surface.

Add the whole green plums and the green chilli if using. The plums will soften and melt into the stew, giving it its signature tart, fruity acidity. Season with salt and pepper.

Cover the pot and cook on a low simmer for 50–60 minutes until the meat is very tender and the plums have completely broken down into the broth.

In the last 10 minutes of cooking, stir in almost all of the fresh tarragon, reserving a small handful. Taste the broth and adjust salt — it should be fragrant, tart and herby.

Serve hot in deep bowls, scattered with the reserved fresh tarragon. Eat with fresh Georgian bread (shotis puri) or crusty white bread to soak up every drop of the broth.

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