Authentic Georgian Chakapuli Recipe

Ingredients

  • 1 kg of lamb meat (preferably shoulder or leg)
  • 200 grams of wild plums
  • 4 bunches of tarragon
  • 1 bunch of cilantro
  • 1 bunch of dill
  • 3 green onions
  • 3 cloves of garlic
  • 2 hot peppers
  • 200 ml of white wine
  • 150 ml of tkemali (Georgian sour plum sauce)
  • Salt to taste
  • Black pepper to taste

Steps and instructions

  1. Clean the lamb meat and cut it into medium-sized pieces.
  2. Place the lamb pieces in a large pot, add water until the meat is fully covered, and bring it to a boil.
  3. While the meat is boiling, remove the foam appearing on the surface of the water.
  4. Once the meat is halfway cooked, add the wild plums to the pot.
  5. Wash and chop the tarragon, cilantro, dill, and green onions. Add them to the pot.
  6. Peel the garlic cloves and crush them. Add them to the pot along with the finely chopped hot peppers.
  7. Stir everything together, then add the white wine and tkemali to the pot. Mix thoroughly.
  8. Season the pot contents with salt and black pepper to taste.
  9. Lower the heat, cover the pot, and let everything simmer for about 30 minutes.
  10. Check the meat. If it is tender, the Chakapuli is ready. If not, continue cooking until the meat is tender.
  11. Once the meat is ready, remove the pot from the heat and let it sit for a few minutes before serving.

Tools for making

  • Large pot - A pot large enough to accommodate the lamb meat and other ingredients.
  • Knife - A sharp knife for cutting the lamb meat and chopping the herbs.
  • Cutting board - A sturdy cutting board for preparing the ingredients.
  • Wooden spoon - A wooden spoon for stirring the Chakapuli while it cooks.
  • Measuring cup - A measuring cup for accurately adding the white wine and tkemali sauce.

Recipe variations

  • Substitute lamb meat with beef or chicken for a different flavor.
  • Use dried plums or apricots instead of wild plums.
  • Add additional vegetables such as bell peppers or mushrooms.
  • Replace tkemali sauce with a combination of lemon juice and pomegranate molasses.
  • Experiment with different herbs such as mint or basil.
  • Add a touch of sweetness by including honey or brown sugar.
  • Make it vegetarian by replacing the meat with tofu or tempeh.
  • For a richer flavor, marinate the meat in red wine or vinegar before cooking.
  • Add a tablespoon of tomato paste for a slightly tangy taste.
  • Make it spicier by including more hot peppers or adding chili flakes.

Recipe overview

Chakapuli is a traditional Georgian stew that is widely beloved for its unique sour and herbaceous flavor profile. This recipe uses lamb as the main ingredient, complemented by the tartness of wild plums and tkemali (Georgian sour plum sauce). An array of fresh herbs, including tarragon, cilantro, dill, and green onions, add depth and freshness to the dish. A touch of heat comes from hot peppers, while the addition of white wine enhances the overall flavor. The process of making Chakapuli involves boiling the lamb, adding the plums and herbs, and letting everything simmer together until the meat is tender and the flavors are fully melded. It's a relatively simple recipe to follow but the end result is a rich, flavorful stew that's perfect for a hearty meal. Expect your kitchen to be filled with the irresistible aroma of simmering meat and herbs as you cook! This dish is traditionally served during the Georgian holiday of Orthodox Easter, but it can be enjoyed at any time of the year. Don't be surprised if Chakapuli quickly becomes a favorite in your household!

Common questions

  1. What type of meat is best for Chakapuli?
    Lamb meat, preferably shoulder or leg, works best for Chakapuli.
  2. Can I use regular plums instead of wild plums?
    While wild plums are traditional in Chakapuli, you can substitute them with regular plums if wild plums are not available.
  3. Where can I find tkemali?
    Tkemali, Georgian sour plum sauce, can be found in specialty stores or online. You can also try making it at home using sour plums.
  4. Can I adjust the spiciness of Chakapuli?
    Yes, you can adjust the spiciness by increasing or decreasing the amount of hot peppers used in the recipe.
  5. How long does it take to cook Chakapuli?
    Chakapuli typically takes about 30 minutes to cook once the meat is halfway cooked. However, the cooking time may vary depending on the tenderness of the meat.
  6. Can I make Chakapuli in advance?
    Yes, Chakapuli can be made in advance. In fact, it tastes even better when reheated the next day as the flavors have more time to meld together.
  7. What can I serve with Chakapuli?
    Chakapuli is traditionally served with Georgian bread (such as shotis puri) or over a bed of rice or mashed potatoes.

Serving dishes and utensils

  • Cutting board - Use a cutting board to chop the herbs and prepare the ingredients.
  • Chef's knife - A sharp chef's knife will be helpful for cutting the lamb meat and any other necessary chopping.
  • Large pot - Use a large pot to cook the Chakapuli and simmer the ingredients.
  • Wooden spoon - A wooden spoon is great for stirring the ingredients in the pot.
  • Measuring cup - Use a measuring cup to accurately measure the white wine and tkemali sauce.
  • Peeler - A peeler can be handy for peeling the garlic cloves.
  • Crusher or garlic press - Use a crusher or garlic press to crush the garlic cloves.
  • Serving platter - Transfer the cooked Chakapuli to a serving platter for presenting and serving.
  • Garnish - Optional garnish such as fresh herbs or plum slices can be added when serving the Chakapuli.

Origin stories

Chakapuli is a traditional Georgian stew, often considered a hallmark of springtime festivities in this beautiful Caucasian country. The dish gets its unique flavor from a combination of lamb and sour plums, a pairing that encapsulates the vibrancy of Georgian cuisine. Wild plums, tarragon, and white wine, which are abundant in Georgia during spring, are the stars of this dish, making it a seasonal favorite. Chakapuli is often served during the Easter feast and is said to have been enjoyed by Georgian royalty and peasantry alike, underlining the unifying power of food in Georgian culture. The taste of Chakapuli is an echo from centuries past, bringing the essence of Georgian springs to your table with every bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.