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Articles
2020-08-13 / test@t

Chakapuli

The most fashionable Georgian dish in both capitals today! And its popularity is easy to explain: young lamb languishes in white wine with tkemali and a whole armful of herbs. It turns out an incredibly aromatic sauce and the most tender meat!

Chakapuli
Ingredients
  • 2 kg of lamb on the bone
  • 1 kg of onions
  • 100 g of tarragon
  • 100 g of young green onions
  • 100 g cilantro
  • 50 young garlic
  • 150 ml tkemali green sauce
  • 300 ml dry white wine
  • 1 green pepper
  • 1 tsp ucho-suneli
  • 0.3 tsp. ground coriander and red hot pepper
  • 100 g butter, to serve

STEP-BY-STEP COOKING RECIPE

Step 1
ut the meat into pitted p
Cut the meat into pitted pieces. Dry all the greens and chop finely. Peel and very thinly chop the onion and garlic.
Step 2
old the prepared foods in
Fold the prepared foods in a cauldron or thick-walled pan in layers: meat, onions, herbs, spices, salt, pepper, tkemali, and so on until all the ingredients run out. Fill with wine.
Step 3
ut on medium heat, bring
Put on medium heat, bring to a boil, reduce heat to low. Close the lid and keep on minimal heat until the meat is tender, 30-60 minutes. Remove from heat, put butter in small pieces and let it melt. Serve immediately.
Cooking time
1h 30m
Servings
8
Catalog

Tags

mutton, green onions, kinza, tarragon, butter, green pepper, dry white wine, tkemali sauce, ground coriander, ucho suneli, chakapuli, ground pepper,

Categories

Side Dishes,
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