Georgians love their chakapuli. This popular stew is made with lamb or veal. Plenty of green herbs impart this vibrant dish with plenty of minerals, vitamins and other nutrients - a typical meal in spring.


  • 700 g lamb meat
  • 1 bunch of tarragon
  • 1 bunch of coriander
  • 1 bunch of parsley
  • Green pepperoni pepper
  • 3 green peppers
  • 1 onion
  • 3 pickled hot baby peppers
  • 350 g plums
  • 1 glass of broth or white wine
  • 1 clove of garlic
  • 2 tablespoons butter
  • salt


When spring comes and green herbs grow in abundance, Georgians prepare Chakapuli. Taragon and other green herbs dominate this heavenly aromatic stew. Traditionally, the unripe green cherry plums or the plum sauce tkemali deliver a sour note and heat, aiding in the digestion of the slightly fatty meat pieces. For tkemali, sour plums are cooked with a variety of spices like coriander, dill, garlic or chili peppers.

Chakapuli is one of the recipes delivering Georgian cuisine at its best. The people in this country between the Black Sea and the Caucasus celebrate life with their hearty dishes. Their festive meals know no different courses. Dishes are served one after the other and are left on the table. At the end of the meal it resembles an elaborate buffet where everybody can nibble away at his favourite dish.

Chakapuli, detailed photo recipe

2 hours 20 minutes

1. Finely chop the herbs.

2. Finely cube the onion.

3. Finely dice the pepper.

4. Cut chili (pepperoni) pepper.

5. Heat butter in the pan.

6. Place lamb into hot butter and fry for 3 minutes.

7. Turn lamb pieces, add garlic.

8. Add herbs and vegetables.

9. Add the prunes.

10. Stew for 40 minutes over medium flame.

11. Add broth or wine.

12. Season with salt and mix in the hot baby peppers.

13. Stir well and simmer for another 30 minutes.

14. Cover and cook for further 40 minutes over low flame.

15. Serve portions in deep plates.

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