Lamb Chakapuli Recipe

Wash the lamb thoroughly and place it on a strainer to drain it of excess water, and then cut it into medium-sized pieces. Choose tarragon – remove only the tender leaves and twigs, and discard the coarse stems. Chop all the herbs (tarragon, green onions, peppers, coriander) and green garlic to medium size (about 1.5-2 centimeters long), do not chop them too finely. Stir in chopped herbs in one large bowl so that the mass is evenly distributed. Cut the green spicy peppers into rings. If you want a less spicy dish, separate the seeds.

Choose a large, thick-bottomed pot (preferably cast iron), where 3 kg of meat and a large amount of herbs can fit freely. Lay the first layer of the chopped herb mixture on the bottom of the pot. Arrange the meat portion on top (so that the herbs are covered). Sprinkle with a little salt and chopped green pepper. Stir the green tkemli part (curried). Repeat the process in layers: sprinkle with herbs again, then meat, salt, pepper, tkemali. The last, top layer should necessarily contain a large amount of herbs, which will completely cover the meat.

Pour white dry wine into the pot, put the pot on a high fire without a lid. When the liquid boils, turn it to the fire, cover the lid to a minimum and boil it over low heat. Do not mix the dish for about 1 hour, the layers will settle on their own and the flavors will blend together. After 1 hour, check the readiness of the meat. The lamb meat should be so soft that it can easily peel off the bone. If the meat is still dense, leave it on the fire for another 15-20 minutes. Taste the juice for acidity and salt. If acidity is missing, you can add a few more tkemali, and if salt is missing, add it. Once the meat is ready, turn off the heat and let the pot sit with the lid covered for 10-15 minutes so that the flavors finally come together. Enjoy it deliciously, and most importantly, don't forget Kakhetian shot!