Lamb with tarragon in Georgian style

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to cook chakapuli in Georgian? Prepare your ingredients. Take dry or semi-dry table wine. I have lamb tenderloin, you can use another part of the carcass. You need to take fresh greens; dry ones will not work. More precisely, it will also turn out delicious, but a little bit different. Tarragon can be replaced with parsley. Wash the greens well and dry.

2. STEP 2

   

   Clean the lamb, cut off all excess, wash thoroughly under running water, and dry with paper towels. Cut the meat into small pieces.

3. STEP 3

   

   Place the lamb in a saucepan or saucepan with a thick bottom.

4. STEP 4

   

   Finely chop the tarragon or parsley. Also chop the green onions.

5. STEP 5

   

   Pass the garlic through a press.

6. STEP 6

   

   Place chopped herbs in the pan on top of the meat.

7. STEP 7

   

   Add chopped garlic.

8. STEP 8

   

   Pour in white wine and water. Place on the stove and simmer for about 25 minutes over medium to low heat. The cooking time depends on the features of the stove - it may take more or less than mine, keep this in mind.

9. STEP 9

   

   Chop fresh cilantro with a knife.

10. STEP 10

    

    Cut the chili pepper (it can be replaced with any other hot red, green or any other pepper) into slices.

11. STEP 11

    

    Then add cilantro and chili pepper to the chakapuli pan. Salt, pepper, add tkemali sauce, stir. Simmer until the dish is ready. It took me 35 minutes. You can do this with the lid on, lifting it from time to time and stirring the contents.