Veal Chakapuli Recipe

Wash the veal and cut it into small pieces. Wash all herbs (tarragon, coriander, parsley, green onions, peppers) and green peppers thoroughly and chop them to medium size (do not chop them too much, the greens should retain their structure). Put the first layer of meat in a thick-bottomed saucepan, sprinkle a thick layer of herbs and a few grains of green tkemali on top. Repeat the layers like this until the ingredients are exhausted. The top layer must necessarily be greens. Pour white wine into a saucepan, cover with a lid and put on medium heat. Once the wine has boiled and the meat has released its juices, turn off the heat and simmer for about 1 hour until the meat is completely tender. 10 minutes before cooking, add salt and add a little more tkemal for acidity as needed. Serve hot.