Ingredients with Measurements:
- 2 lbs lamb, cut into cubes
- 2 cups water
- 2 cups white wine
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 bunch of cilantro, chopped
- 1 bunch of parsley, chopped
- 1 bunch of tarragon, chopped
- 1 cup of sour plums, pitted
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1 tbsp olive oil
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until translucent.
2. Add lamb cubes to the pot and brown on all sides.
3. Add water and white wine to the pot, and bring to a boil.
4. Reduce heat to low, cover the pot with a lid, and simmer for 1 hour.
5. Add sour plums, cilantro, parsley, tarragon, salt, black pepper, and red pepper flakes to the pot. Stir well.
6. Cover the pot with a lid, and simmer for an additional 30 minutes.
7. Remove from heat and let it rest for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 420
- Fat: 21g
- Carbohydrates: 10g
- Protein: 45g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- White wine can be substituted with chicken or vegetable broth.
- Sour plums can be substituted with prunes.
Variations:
- Add potatoes, carrots, and bell peppers to the pot for a heartier meal.
- Replace the sour plums with dried apricots for a sweeter flavor.
Tips and tricks:
- Brown the lamb cubes well to develop a deeper flavor.
- Use fresh herbs for the best flavor.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh herbs on top.
Garnishes:
- Fresh herbs, such as cilantro or parsley.
Pairings:
- Serve with a side of rice or bread.
Suggested side dishes:
- Roasted vegetables, such as carrots or potatoes.
Troubleshooting advice:
- If the stew is too thin, remove the lid and simmer for an additional 10-15 minutes to thicken.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Abaza Chakapuli is a traditional Georgian stew made with lamb, sour plums, and herbs.
Flavor profiles:
- Savory, tangy, and herbaceous.
Serving suggestions:
- Serve hot with a side of rice or bread.
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Region: Georgian