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Meat, Maghreb and Middle East

Chakapuli (Georgian lamb and tarragon stew)

Chakapuli is a Georgian lamb stew braised in white wine with green plums and a generous amount of fresh herbs. It serves 4, takes 1 hour 50 minutes, rates as easy, and costs €3.70 per serving. The dish succeeds or fails on how much tarragon, cilantro, and parsley you add at the end.

If you love dishes that smell like fresh cut herbs, meet chakapuli, lamb braised in white wine and tarragon, a classic of the Georgian spring.

Chakapuli (Georgian lamb and tarragon stew)
Total time
1 h 50
Difficulty
Easy
Cost per person
€3.70
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

Chakapuli surprises first with its green color and herbal aroma, a far cry from the usual brown stews. The lamb simmers gently in white wine until tender, while green plums add a tart edge that lifts the whole dish. The result is a light, almost brothy sauce, meant to be mopped up with bread.

This is a spring dish through and through, built around bunches of tarragon, cilantro, and parsley at their best. It takes patience at the stove but almost no prep work, which makes it a good pick for a relaxed Sunday or a dinner with adults who enjoy herbal, tangy flavors.

The ingredients

4 people

Butcher

  • Lamb shoulder 900 g

Pantry

  • Dry white wine 25 cl
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh tarragon 2 bunch
  • Fresh cilantro 1 bunch
  • Flat leaf parsley 1 bunch
  • Green onions 1 bunch
  • Garlic 4 cloves
  • Green plums or tkemali sauce 200 g

Bakery

  • Country bread 6 slices

Allergens Gluten

The step by step recipe

  1. Cut the lamb into pieces and brown it in the oil with the sliced green onions.

    Don't try to brown the meat too much, here you're mostly after tenderness.

  2. Add the white wine and half a glass of water, season with salt and pepper, cover and let simmer. 1 h

    If you can't find green plums, two spoons of tkemali sauce or a squeeze of lemon juice bring the same tartness.

  3. Add the green plums, crushed garlic, and half of the chopped herbs. 20 min

    Mash the plums with a fork so they melt into the sauce.

  4. Keep cooking until the meat is tender and the sauce fragrant. 15 min

    The sauce should stay fairly thin, this is a dish for dipping bread into.

  5. Off the heat, add the remaining herbs, cover and let rest a few minutes before serving with bread.

    Fresh herbs added at the end give the dish its vivid green color.

Our tips to get it right

  • Chop the herbs at the very last moment, they lose their aroma and color quickly once cut ahead of time.
  • Taste the sauce before serving and brighten it with a squeeze of lemon juice if the plums didn't bring enough tang.
  • Pick a well marbled lamb shoulder rather than leg, it stays juicier after an hour of simmering.

The variations

  • Swap the lamb for chicken or pork shoulder for a milder version with less distinct character.
  • For a vegetarian take, use button mushrooms and potatoes instead of meat, keeping all the herbs.
  • To save time, cut the lamb into small cubes instead of big chunks, which brings the simmering time down to 45 minutes.

What to serve it with

  • Crusty bread for dipping
  • A glass of dry white wine
  • A chilled cucumber salad

Storage

Chakapuli keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, minus the bread of course. Reheat gently in a saucepan, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can I replace the green plums with something else?

Yes, two tablespoons of tkemali sauce or plain lemon juice bring the same tartness. The key is keeping that tangy note that balances the richness of the lamb.

Can chakapuli be made ahead?

Yes, you can cook the meat and sauce a day ahead, it only gets more flavorful. Add the fresh herbs only when reheating, to keep their color and taste.

Why does the recipe call for so many fresh herbs?

Tarragon, cilantro, and parsley aren't just a garnish here, they make up a big part of the dish's flavor. Don't hold back, that's what gives chakapuli its color and character.

What cut of lamb works best?

Lamb shoulder is ideal because it stays tender after an hour of simmering. Avoid leaner cuts like leg, which tend to dry out during cooking.

How long does it take to make a chakapuli?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chakapuli?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chakapuli cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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