CHAKAPULI (KAKHETIAN BRAISED LAMB AND TARRAGON STEW)

Jun 12

Jun 12 CHAKAPULI (KAKHETIAN BRAISED LAMB AND TARRAGON STEW)

The Kitchen Scholar

Meats

SOURCE: DARRA GOLDSTEIN. THE GEORGIAN FEAST: THE VIBRANT CULTURE AND SAVORY FOOD OF THE REPUBLIC OF GEORGIA.

When the Orthodox Easter date annually comes to mark the advent of spring, most household patriarchs in the eastern Georgian province of Kakheti take charge of the kitchen, cooking the only specialty they can show their expertise at and take pride in, Chakapuli. Simplicity of preparation may be the key at the expense of depicting Kakhetian men as culinary “one-trick ponies” but this seasonal no-fuss fruity stew, consisting of lamb, fresh tarragon leaves, and unripe green cherry plums braised in white wine, defines the physiological core of Georgian taste. If the plum harvest is scarce, then the sour plum condiment, Tkemali, can compensate for imparting the tart flavor. Upon serving, Chakapuli is consumed separately, wherein the meat is eaten with bread and cheese and the herbal wine broth is subsequently drunk like a soup. — When the Orthodox Easter date annually comes to mark the advent of spring, most household patriarchs in the eastern Georgian province of Kakheti take charge of the kitchen, cooking the only specialty they can show their expertise at and take pride in, *Chakapuli*. Simplicity of preparation may be the key at the expense of depicting Kakhetian men as culinary “one-trick ponies” but this seasonal no-fuss fruity stew, consisting of lamb, fresh tarragon leaves, and unripe green cherry plums braised in white wine, defines the physiological core of Georgian taste. If the plum harvest is scarce, then the sour plum condiment, *Tkemali*, can compensate for imparting the tart flavor. Upon serving, *Chakapuli* is consumed separately, wherein the meat is eaten with bread and cheese and the herbal wine broth is subsequently drunk like a soup.

Ingredients

2 pounds/1 kilogram lamb shoulder chops

6 cups/300 grams coarsely chopped onions

1 cup/250 mL dry white wine

1/2 cup/120 mL tkemali sauce

3 cups/90 grams coarsely chopped tarragon leaves, preferably picked fresh on the same day for best results

1/4 cup/15 grams coarsely chopped flat-leaf parsley, preferably picked fresh on the same day for best results

1/4 cup/8 grams coarsely chopped spearmint OR peppermint leaves, preferably picked fresh on the same day for best results

1/4 cup/2 grams coarsely chopped dill, preferably picked fresh on the same day for best results

1/4 cup/15 grams coarsely chopped cilantro or coriander, preferably picked fresh on the same day for best results

1 tablespoon/8 grams finely minced garlic

1/2 teaspoon/2 grams salt

Specific Equipment

Wide-bottomed flameproof and ovenproof casserole equipped with a cover

Serves 4 to 6

Instructions

1. Preheat oven to 350°F/175°C.

2. Place the lamb chops in a single layer in a flameproof and ovenproof casserole. Scatter the onions over and pour in the white wine.

3. Cover the casserole and bring to a boil over medium heat. Transfer the casserole into the oven and braise the lamb for 1 1/2 hours.

4. Remove the casserole from the oven and uncover. Stir in the tkemali, tarragon, parsley, mint, dill, cilantro or coriander, garlic, and salt. Return the casserole to the oven and continue braising for 15 to 30 minutes or until the lamb is tender.

5. Remove the casserole from the oven and let the lamb sit covered for 5 minutes before serving.