Chakapuli – Stewed lamb in white wine
18 March, 2015
Chakapuli is a traditional Georgian dish made with lamb and white wine. Often it is served during the feast of Orthodox Easter. This is a dish from Eastern Georgia, Kakheti region and is frequently called a seasonal, spring stew with the main ingredient of tarragon to make Chakapuli spicier. One can also make this dish with beef or chicken meat.


2kg of lamb breast
200g of butter
150-200 ml of white wine
Fresh green tkemali in a half liter
6 bunches of tarragon
4 bunches of coriander
2 bunches of sorrel
2 bunches of watercress
1 bunch of parsley
Several stems of dill and mint
4 bunches of leek
Salt and pepper


Wash the meat, cut it into pieces and put it in layers into a cooking pot, covering each layer with sliced greens and leek as well as sprinkling it with salt and pepper.
Leave a bit of greens to cover the top layer.
Pour the wine inside and lower the flame the moment it starts boiling. After the meat is half done, add tkemali and a bit later – butter.
When the dish is almost done, “chop” all of it lightly with a wooden spoon and keep it boiling on a low flame for a few more minutes.

Related recipe: Chakhokhbili – delicious chicken with tomatoes