Exit print mode Print recipe A+ A- Undo all

Chakapuli – Georgian Lamb Stew with Tarragon & Sour Plums

Ingredients:

Lamb (shoulder or neck), bone-in

1 Kilograms

cut into large chunks; veal also works

Dry white wine

250 Milliliters

Georgian Rkatsiteli or Tsinandali

Water

250 Milliliters

Fresh tarragon

100 Grams

2 large bunches, leaves roughly chopped

Spring onions

chopped

Fresh cilantro

bunch, chopped

Fresh dill

small bunch, chopped

Green sour plums (tkemali)

300 Grams

or 3 tbsp green tkemali sauce

Garlic cloves

crushed

Green chili pepper

finely chopped

Salt

1 Teaspoons

or to taste

Preparation mode:

👉 Chakapuli is one of Georgia’s most beloved dishes – tender lamb slowly stewed in white wine with mountains of fresh tarragon, spring onions, herbs and tart green plums. It is bright, herby and sour, and it is the dish many Georgian families cook for Easter and the first days of spring.

🇬🇪 What Is Chakapuli?

Chakapuli (ჩაქაფული) is a spring stew from eastern Georgia, made when young lamb, fresh tarragon and unripe green plums (tkemali) all come into season at the same time. There is no tomato and very little spice – the flavor comes from the herbs, the wine and the sourness of the plums. Outside of spring, Georgians make it with veal and use green tkemali sauce instead of fresh plums.

🍳 How to Make Chakapuli

1. Start the meat. Put the lamb in a heavy pot, pour in the white wine and water, add the salt and bring to the boil. Skim off any foam, then cover and simmer gently for about 1 hour, until the meat is almost tender

2. Prepare the greens. While the meat cooks, wash and roughly chop the tarragon, spring onions, cilantro and dill. Use the tarragon leaves and the soft upper stems

3. Add the herbs. Pile all the herbs and the spring onions on top of the meat. Cover and cook for 10 minutes until they wilt, then stir everything together

4. Add the plums. Add the green plums (or green tkemali sauce) and the chili. Simmer, covered, for another 15–20 minutes until the plums are soft and the lamb is falling off the bone

5. Finish with garlic. Stir in the crushed garlic, taste and adjust the salt, and let the stew rest off the heat for 5 minutes before serving

😋 Why You’ll Love Chakapuli

It tastes like spring in a pot: rich lamb balanced by fresh, aniseed-like tarragon and a pleasant sourness from the plums. It is light, aromatic and very different from heavy meat stews.

💡 Tips for the Best Chakapuli

Use plenty of tarragon – it is the star of the dish, not a garnish.
Don’t add extra water; the herbs release a lot of liquid.
If you can’t find green plums, use green tkemali sauce or a squeeze of lemon.
Veal shank or shoulder makes an excellent substitute for lamb.

🍽️ How to Serve Chakapuli

Serve hot in deep bowls with plenty of broth, alongside fresh Georgian bread (shoti or mchadi) to soak up the juices and a glass of dry white wine. Leftovers keep in the fridge for 2 days.

❓ Chakapuli FAQ

What does chakapuli taste like?
Herby, sour and savory – tarragon gives an aniseed note and the plums add a fresh tartness.

Can I make chakapuli with beef?
Veal is the traditional alternative; regular beef works but needs a longer cooking time.

👉 Learn more about Georgian cuisine: https://en.wikipedia.org/wiki/Georgian_cuisine

More Georgian recipes on my website:
👉 https://cuisinesguide.com/recipe-cuisine/georgian-cuisine/
👉 Khachapuri (Georgian Cheese Bread)
👉 Chicken Shkmeruli – Georgian Garlic Chicken

Footnotes:

Photo: Chakapuli IMG 20170317 131307 by Nickispeaki, Wikimedia Commons, licensed under CC BY-SA 4.0. Cropped and color-adjusted by Cuisines Guide.