Veal Chakapuli
Main Dishes | Georgian cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
7
🍽️ Servings
6
Description
Originally, the recipe calls for lamb. Veal is a delicate, lighter option, favored by women in the Smith family.
Ingredients
- Tarragon - 4 bunches
- Veal - 1½ kg
- Scallions - 4 bunches
- Cilantro - 2 bunches
- Dry White Wine - 1 glass
- Garlic - 1 head
- Green Tkemali - to taste
Step by Step guide
Step 1
Begin by simmering the veal, cut into medium cubes, without water to allow it to release its juices. Add boiled water until the meat is submerged. Bring to a boil.
Step 2
Add the finely chopped white part of the onion to the pot, wait for it to come to a boil, then add the green part and wait for it to boil as well. Stir gently.
Step 3
Pour the wine into the veal. Then add the finely chopped tarragon. Gently stir.
Step 4
Add the tkemali sauce to the veal, followed by finely chopped cilantro and roughly chopped garlic. Simmer until cooked through.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.