Best Lamb Stew Recipe | Chakapuli Lamb Stew | Georgian Cuisine

Learn how to make this easy one pot succulent lamb stew made with tarragon and sour green plums tkemali from the country of Georgia. Cilantro, scallions, garlic, and white wine fully flavor this dish.

Ingredients for Lamb Stew with Tarragon (Chakapuli)
(Serves 4 to 6)
3 pounds lamb ribs or shoulder, cut into 3-inch cubes
1 cup dry white wine
2 cups chopped scallions
2 garlic cloves, minced
2 cups coarsely chopped tarragon leaves
1 cup finely chopped cilantro
Half a green chili pepper (such as a jalapeno or serrano), sliced very thin
15 tkemali plums or 2 tablespoons fresh lemon juice
Coarse salt
2 cups boiling water or broth

Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.

Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.

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