Chakapuli

The signature taste of this traditional Georgian stew comes from the massive amount of fresh tarragon used during the slow-cooking process. Instead of water, the meat is typically braised in a combination of dry white wine and tart plum puree. This combination of acidic fruit and fragrant herbs creates a uniquely bright, springtime flavor.

While veal is frequently used, young lamb is the most traditional and widely preferred meat for this springtime Georgian dish. The lamb is slow-cooked directly with the tarragon and plums until it is tender enough to fall off the bone. Using older mutton is generally avoided because it can overpower the delicate, fresh herbs.

This lamb stew is a staple of the Georgian Orthodox Easter feast, specifically because spring is when young lamb and fresh tarragon are at their peak availability. It is traditionally eaten alongside a massive spread of food to break the Lenten fast. The bright acidity of the tkemali plums in the dish makes it incredibly appetizing after a period of fasting.

No, authentic recipes rely entirely on the moisture released by the meat, the fresh tarragon, and the dry white wine to create the broth. The pot is covered tightly and cooked over very low heat so the steam stays trapped inside. This technique concentrates the flavors and prevents the stew from becoming a watery soup.