Main course

Chakapuli

A spring stew of tender lamb, tarragon, sorrel, green cherry plums, and abundant herbs slowly cooked in white wine.

What you’ll need

• Boneless lamb shoulder: 900 g
• Tarragon: 80 g
• Pitted green cherry plums: 200 g
• Green onions: 120 g
• Yellow onion: 200 g
• Coriander: 40 g
• Sorrel: 100 g
• Parsley: 30 g
• Mint: 15 g
• Dry white wine: 300 ml
• Garlic: 15 g
• Fresh green chili: 10 g
• Salt: 10 g

How to make it

1. Cut the lamb into 4 cm pieces, the yellow onion into rings, and the green onions into 3 cm lengths. Strip tough tarragon stems; wash, dry, and coarsely chop the coriander, sorrel, parsley, and mint.

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