Georgian lamb chakapuli

A national dish suitable for healthy eating! Chakapuli in Georgian is meat stewed in white wine with an abundance of fresh herbs, seasonings and hot pepper. It turns out to be extremely 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, tarragon

to taste

Cilantro, coriander (bundle)

Salt

to taste

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

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
How to cook chakapuli in Georgian? Prepare the ingredients. Take dry or semi-dry wine, table wine. I have a lamb tenderloin, you can take another part of the carcass. Greens need to be taken fresh, dry will not do. More precisely, it will also turn out delicious, but a little bit wrong. Tarragon can be replaced with parsley. Wash the greens well and dry them.
Step 2:
Peel the lamb, cut off all the excess, wash thoroughly under running water, dry with paper towels. Cut the meat into small pieces.
Step 3:
Put the lamb in a saucepan or saucepan with a thick bottom.
Step 4:
Finely chop the tarragon or parsley greens. Also chop the green onions.
Step 5:
Put garlic through a press.
Step 6:
Put chopped greens in a saucepan on top of the meat.
Step 7:
Add chopped garlic.
Step 8:
Pour in the white wine and water. Put on the stove and simmer for about 25 minutes over medium or low heat. The cooking time depends on the characteristics of the stove - it may take either more or less than mine, take this into account.
Step 9:
Chop the fresh cilantro with a knife.
Step 10:
Chilli pepper (it can be replaced with any other hot red, green or any other pepper) cut into circles.
Step 11:
Then put the cilantro and chili pepper in a saucepan to the chakapuli. Add salt and pepper, add tkemali sauce, mix. Simmer until the dish is ready. It took me 35 minutes. You can do this under the lid, lifting it from time to time and stirring the contents.

Greens can be added to this dish not during the stewing process, but closer to its end. Do it at will. In Georgia, mutton is cooked mainly in mountainous regions, while beef or pork is preferred in the rest of the country. Due to the amount of greens added (and its choice), the final taste of the dish depends. The same can be said about hot pepper. In the classic version, chakapuli is a spicy meat dish with lots of greens. Tkemali adds more flavor to it. Instead of tkemali, some add fresh green cherry plum. In general, this dish can be very different in appearance and taste; it can be the first or second, thick or more liquid.

In the traditional recipe of chakapuli, fresh tarragon (tarragon) is used, but because I did not find it in any of our hypermarkets (according to the law of meanness when it is urgent needed - immediately disappeared from the shelves) had to replace it with parsley.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

For this recipe, it is better to take not frozen, but fresh meat, otherwise the finished meat risks getting dry.