Lamb Chakapuli with Herbs
Main Dishes | Georgian cuisine
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
10
Description
This recipe was shared with us by Chef Sarah Martin.
Ingredients
- Rack of Lamb - 2 lbs
- Rack of Lamb - 2 lbs
- Parsley - 7.1 oz
- Cilantro - 7.1 oz
- Tarragon - 7.1 oz
- Scallions - 7.1 oz
- Dry White Wine - 8 fl oz
- Tkemali (plum sauce) - 8.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Remove the membranes from the lamb and cut it into pieces about 3 cm on each side.
Step 2
Chop the green onions not too finely.
Step 3
Chop the parsley and cilantro, including the stems.
Step 4
Remove the leaves from the tarragon, discarding the tough stems; you can leave the tender young shoots.
Step 5
Chop it coarsely as well.
Step 6
Place a little meat at the bottom of the pot.
Step 7
Place a portion of the chopped herbs on top.
Step 8
Continue layering the meat and herbs until they are all used up.
Step 9
The final layer should be herbs.
Step 10
Arrange the plums on top.
Step 11
Pour in the wine, add salt and pepper. Cover with a lid and simmer over medium heat for about an hour or longer, until the meat pulls away from the bones.
Step 12
The braising time depends on the age of the lamb; the older it is, the longer it needs to be braised. Serve the hot chakapuli in bowls.
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