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Stewed Lamb Chaqapuli

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tiko

Community Member

“Stewed Lamb with herbs and cherry plums. In Georgia we call it “Chaqapuli” and it is inseparable part of Easter dinner . it is feast of tastes , lamb with tarragon gives its magic and unrepeatable taste as sorrel and cherry plums gives its sourness. you can improvisate in different ways it’s easiest to prepare and difficult to forget the taste .”

Difficulty

Medium 👍
40
min.
Preparation
90
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
3 kg lamb legs
15 packages tarragon
2 packages scallions
1 package sorrel
1 package garden cress
200 g parsley
200 g cilantro
50 g mint
100 g plums
30 g salt
200 ml water
500 ml dry white wine

Utensils

  • cutting board
  • knife
  • pot
  • Step 1/5

    first of all we must cut the lamb leg in desirable slices . also slices of lamb fillet or lamb shoulder can be added it’s up to you
    • 3 kg lamb legs
    • cutting board
    • knife

    first of all we must cut the lamb leg in desirable slices . also slices of lamb fillet or lamb shoulder can be added it’s up to you

  • Step 2/5

    next we must wash the herbs
    • 2 packages scallions
    • 1 package sorrel
    • 1 package garden cress
    • 200 g parsley
    • 200 g cilantro
    • 50 g mint

    next we must wash the herbs

  • Step 3/5

    if Tarragon has rough stalks it would be better to remove it
    • 15 packages tarragon

    if Tarragon has rough stalks it would be better to remove it

  • Step 4/5

    we must slice all kind of herbs,put in the cooking pot togethar with lamb slices
    • pot

    we must slice all kind of herbs,put in the cooking pot togethar with lamb slices

  • Step 5/5

    at last we must add green cherry plums , salt , water and wine . wine you can add either before or during the cooking process
    • 100 g plums
    • 30 g salt
    • 200 ml water
    • 500 ml dry white wine

    at last we must add green cherry plums , salt , water and wine . wine you can add either before or during the cooking process

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