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Chakapuli in Georgian

Georgian Lamb Chakapuli

A national dish that fits right into healthy eating! Georgian chakapuli is meat braised in white wine with a generous amount of fresh herbs, seasonings, and hot pepper. It comes out remarkably fragrant and delicious!

Maria

Recipe author

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Composition / ingredients

Servings:

Lamb (low-fat)

400

White wine (dry)

150

Water

150

Garlic

Chili pepper

0.5

Tkemali Sauce

Green onion (bundle)

100

Tarragon

Cilantro (coriander) (bundle)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 9 g

Fats 37 % 7 g

Carbohydrates 16 % 3 g

117 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How is Georgian chakapuli made? Gather your ingredients. Use a dry or off-dry table wine. I'm using lamb tenderloin, but you can use another cut. The herbs need to be fresh — dried won't do. (To be fair, it will still taste good with dried, just a little off.) You can swap the tarragon for parsley. Wash the herbs well and dry them.
Step 2:

Trim the lamb, cutting away anything you don't want, then rinse it well under running water and pat dry with paper towels. Cut the meat into small pieces.
Step 3:

Put the lamb into a heavy-bottomed pot or sauté pan.
Step 4:

Finely chop the tarragon (or parsley). Chop the green onions the same way.
Step 5:

Put the garlic through a press.
Step 6:

Spread the chopped herbs over the meat in the pot.
Step 7:

Add the minced garlic.
Step 8:

Pour in the white wine and water. Set the pot over medium to low heat and simmer for about 25 minutes. Cooking time depends on your stove — it may take a little more or less than it did for me, so keep an eye on it.
Step 9:

Chop the fresh cilantro with a knife.
Step 10:

Slice the chili pepper into rounds (you can use any other hot red or green pepper instead).
Step 11:

Now add the cilantro and chili pepper to the chakapuli. Season with salt and pepper, stir in the tkemali sauce, and mix. Simmer until the dish is done — it took me 35 minutes. You can keep it covered, lifting the lid now and then to stir.

You don't have to add the herbs during the braise — you can stir them in closer to the end instead. It's up to you. In Georgia, the lamb version is made mainly in the mountain regions, while the rest of the country tends to prefer beef or pork. The final flavor depends a lot on how much greenery you add (and which herbs), and the same goes for the hot pepper. In its classic form, chakapuli is a spicy meat dish loaded with herbs. Tkemali adds extra aroma; some cooks use fresh green cherry plums in its place. All in all, this dish can vary widely in both look and taste — it can be more of a soup or more of a stew, thick or brothy.
The traditional chakapuli recipe calls for fresh tarragon, but since I couldn't find it in a single supermarket (of course, the moment I needed it, it vanished from the shelves), I had to use parsley instead.
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste. If you're trying a seasoning for the first time, remember that some are especially easy to overdo — chili pepper, for one.
To keep your eyes from stinging while you cut onions, rinse the onion and the knife with cold water. And rubbing the cutting board with a slice of lemon before you start keeps it from picking up the oniony smell.
For this recipe it's better to use fresh rather than frozen meat, or the finished dish may turn out dry.