Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into bite-sized pieces
- 2 cups fresh tarragon leaves
- 2 cups fresh cilantro leaves
- 1 cup fresh mint leaves
- 1 cup white wine vinegar
- 1 cup water
- 1/2 cup olive oil
- 1/2 cup chopped green onions
- 1/2 cup chopped white onions
- 1/2 cup chopped parsley
- 1/2 cup chopped dill
- 1/2 cup chopped garlic
- 1/2 cup chopped jalapeno peppers
- 1/2 cup chopped tomatoes
- 1/2 cup chopped bell peppers
- 4 medium potatoes, peeled and cut into bite-sized pieces
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the lamb pieces and brown on all sides, about 5-7 minutes.
3. Add the green onions, white onions, garlic, and jalapeno peppers. Cook until the onions are translucent, about 5 minutes.
4. Add the tomatoes, bell peppers, tarragon, cilantro, mint, parsley, and dill. Cook for 5 minutes.
5. Add the white wine vinegar, water, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour.
6. Add the potatoes and continue to simmer for another 30 minutes or until the potatoes are tender.
7. Serve hot with crusty bread or over rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Medium-high heat for browning the lamb, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 30g
Sodium: 200mg
Sugar: 5g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- If fresh herbs are not available, dried herbs can be used instead.
- Red wine vinegar can be used instead of white wine vinegar.
Variations:
- Add chopped carrots and celery for a heartier stew.
- Use different types of potatoes, such as sweet potatoes or Yukon gold potatoes.
- Add a can of chickpeas or white beans for extra protein.
Tips and tricks:
- Make sure to brown the lamb well to develop flavor.
- Use a sharp knife to chop the herbs finely.
- 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 medium heat until heated through.
Presentation ideas:
Serve in a large bowl or individual bowls.
Garnishes:
Sprinkle with chopped fresh herbs or a dollop of sour cream.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Crusty bread, rice, or mashed potatoes.
Troubleshooting advice:
- If the stew is too thick, add more water or broth.
- If the stew is too thin, cook for longer to reduce the liquid.
Food safety advice:
Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Chakapuli is a traditional Georgian stew made with lamb, herbs, and sour plums.
Flavor profiles:
Savory, tangy, and herbaceous.
Serving suggestions:
Serve hot with crusty bread or over rice.
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Region: Georgian