Georgian lamb chakapuli

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make Georgian chakapuli from lamb? First, prepare the necessary products according to the list. It is better to take young lamb, on the bone. If desired, you can add ready-made tkemali sauce or cream to the dish. You can also add additional bell pepper.

2. STEP 2

   

   Rinse the meat well, dry and cut into medium pieces with bones.

3. STEP 3

   

   Peel and rinse the onions, cut into half rings.

4. STEP 4

   

   Peel and wash the young garlic, finely chop into rings.

5. STEP 5

   

   Wash the green onions, dry and finely chop.

6. STEP 6

   

   Sort the tarragon, removing the coarse stems and wash well, dry, then chop with a knife.

7. STEP 7

   

   Wash the cilantro, dry and finely chop.

8. STEP 8

   

   Wash the chili pepper and cut into medium pieces; if desired, you can remove the seeds to make the dish less spicy.

9. STEP 9

   

   Place the meat, chopped herbs and vegetables in a cauldron or thick-walled pan, add spices and salt, pour wine over everything and place on the stove. Bring the meat to a boil, then reduce the heat to low and simmer under the lid for about 1-1.5 hours, adjust the liquid as it evaporates by adding water.

10. STEP 10

    

    Remove the finished lamb chakapuli with tarragon from the stove, add butter and serve immediately hot, sprinkled with fresh herbs. Bon appetit!