Chakapuli
Chakapuli is a traditional Georgian dish that originated in the region of Kakheti. It's a flavorful stew made with lamb or beef, tart green plums, aromatic herbs like tarragon and cilantro, and white wine. The combination of tender meat, tangy plums, and fragrant herbs creates a unique and delicious taste. It's often served with a side of fluffy rice or traditional Georgian bread.
Ingredients
- 2 pounds lamb or beef, cut into chunks
- 1 pound tart green plums pitted and halved
- 1 pound onions chopped
- 1 pound fresh tarragon chopped
- 1 pound fresh cilantro chopped
- 1 cup white wine
- 4 cups water
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot, heat some olive oil over medium heat. Add the chopped onions and sauté until golden brown.
- Add the chunks of lamb or beef to the pot and cook until browned on all sides.
- Pour in the white wine and let it simmer for a few minutes to reduce slightly.
- Add the pitted and halved green plums to the pot, followed by the chopped tarragon and cilantro. Stir everything together.
- Pour in the water, season with salt and pepper to taste, and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let the Chakapuli simmer for about 2 hours or until the meat is tender and the flavors have melded together.
- Taste and adjust the seasoning if needed.
- Serve the Chakapuli hot with fluffy rice or traditional Georgian bread.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 765kcal (38%)Carbohydrates: 57g (19%)Protein: 45g (90%)Fat: 42g (65%)Saturated Fat: 17g (106%)Polyunsaturated Fat: 6gMonounsaturated Fat: 15gCholesterol: 110mg (37%)Sodium: 184mg (8%)Potassium: 3270mg (93%)Fiber: 10g (42%)Sugar: 12g (13%)Vitamin A: 8539IU (171%)Vitamin C: 71mg (86%)Calcium: 966mg (97%)Iron: 28mg (156%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
