Georgia > Lamb Stews

Lamb Chakapuli Recipe

Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into cubes
- 1 large onion, chopped
- 2 cups chopped fresh cilantro
- 1 cup chopped fresh parsley
- 1 cup chopped fresh dill
- 1 cup chopped fresh tarragon
- 1 cup chopped fresh mint
- 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
- 1 tsp red pepper flakes
- 4 garlic cloves, minced
- 2 bay leaves

Special equipment needed:
- Large pot or Dutch oven with lid

Step-by-step instructions:

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add lamb cubes and cook until browned on all sides.
2. Add chopped onion and minced garlic to the pot and cook until softened.
3. Add chopped cilantro, parsley, dill, tarragon, and mint to the pot and stir to combine.
4. Pour in white wine, water, and white wine vinegar. Add bay leaves, salt, black pepper, and red pepper flakes.
5. Bring the mixture to a boil, then reduce heat to low and cover the pot with a lid. Simmer for 1-2 hours, or until the lamb is tender.
6. Remove the bay leaves and serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 10g
Protein: 40g

Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- White wine vinegar can be substituted with apple cider vinegar
- Fresh herbs can be substituted with dried herbs (use 1/3 of the amount)

Variations:
- Add chopped tomatoes to the pot for a tomato-based version
- Add chopped potatoes or carrots to the pot for a heartier version
- Use lamb shanks instead of lamb shoulder for a more flavorful version

Tips and tricks:
- Browning the lamb cubes before adding the other ingredients will give the dish a richer flavor.
- Use a mix of fresh herbs for the best flavor.
- Serve with crusty bread to soak up the flavorful sauce.

Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.

Reheating instructions:
Reheat in a pot over low heat until heated through.

Presentation ideas:
Serve in individual bowls or on a large platter with fresh herbs sprinkled on top.

Garnishes:
Sprinkle with fresh herbs or lemon zest.

Pairings:
Serve with a side of rice or mashed potatoes.

Suggested side dishes:
- Roasted vegetables
- Salad with a lemon vinaigrette
- Grilled asparagus

Troubleshooting advice:
- If the lamb is tough, simmer for longer until it becomes tender.
- If the sauce is too thin, remove the lid and simmer for a few more 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.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Chakapuli is a traditional Georgian dish made with lamb or beef, fresh herbs, and white wine. It is typically served during celebrations and special occasions.

Flavor profiles:
Savory, herbaceous, tangy

Serving suggestions:
Serve hot with a side of rice or crusty bread.

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Region: Georgian

Taste: Savory, Tangy, Herbal, Spicy, Aromatic