Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into bite-sized pieces
- 2 cups chopped tomatoes
- 2 cups chopped onions
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh parsley
- 1 cup chopped fresh tarragon
- 1 cup chopped fresh mint
- 1 cup chopped fresh dill
- 1 cup chopped green onions
- 1 cup white wine
- 1 cup water
- 1/2 cup white wine vinegar
- 1/2 cup olive oil
- 1 tsp salt
- 1 tsp black pepper
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Add lamb and brown on all sides for about 5 minutes.
3. Add onions and cook until softened, about 5 minutes.
4. Add tomatoes, cilantro, parsley, tarragon, mint, dill, and green onions. Stir to combine.
5. Pour in white wine, water, and white wine vinegar. Season with salt and black pepper.
6. Bring to a boil, then reduce heat to low and simmer for 1 hour or until lamb is tender.
7. Serve hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium-high heat for browning lamb, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- White wine can be substituted with chicken or vegetable broth.
- White wine vinegar can be substituted with apple cider vinegar.
Variations:
- Add potatoes or carrots for a heartier meal.
- Use different herbs based on personal preference.
- Add a dollop of sour cream or yogurt on top before serving.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use fresh herbs for the best flavor.
- Adjust seasoning to taste.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a deep bowl with a sprig of fresh herbs on top.
Garnishes:
Fresh herbs or a dollop of sour cream or yogurt.
Pairings:
Serve with a side of rice or bread.
Suggested side dishes:
- Roasted vegetables
- Salad
- Grilled corn on the cob
Troubleshooting advice:
- If the lamb is tough, simmer for an additional 30 minutes.
- If the sauce is too thin, simmer uncovered for a few minutes to thicken.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers promptly in the refrigerator.
Food history:
Chakapuli is a traditional Georgian stew made with lamb or beef and flavored with herbs and sour plums.
Flavor profiles:
Savory, tangy, and herbaceous.
Serving suggestions:
Serve hot with rice or bread.
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Region: Georgian