Chakapuli (lamb with tkemali)





lamb 600 grams
green onion 300 grams
tarragon 8 sprigs
cilantro 8 sprigs
dry white wine 1/2 cup
tkemali 200 grams
Peppers 1 piece
ground black pepper to taste
salt to taste



Mutton is cut into small pieces. Dry frying pan to heat, quickly fry the meat on it, then cover it with a lid and simmer in its own juice over low heat for 10-15 minutes. When the meat juice will begin to boil, add the chopped onions and white wine. Simmer without cover approximately 8-10 minutes.


Add to the meat whole fruit tkemali or plums (after removing bone), salt and pepper and simmer another 5 minutes. If the fluid is not enough, you can pour more wine. Water should not be added. At the end of cooking add the finely chopped chakapuli coriander, cayenne pepper and tarragon leaves. Simmer 1-2 minutes dish. Chakapuli served hot with a dry white wine.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>