Chakapuli (Georgian Lamb with Tarragon and Sour Plums)
A bright spring stew of lamb, white wine, tarragon and tart plums. Fresh, sharp and very herby.
- Time1 hr 50
- LevelEasy
- Costabout £5.59 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a heavy casserole and brown the lamb in two batches, about 5 minutes each. Lift out.
10 min - 2
Cook the onion in the same pan for 6 minutes until soft. Add the garlic for 1 minute, then pour in the wine and let it bubble for 3 minutes.
10 min - 3
Return the lamb with the water, salt and pepper. Bring to the boil, cover and simmer gently for 1 hour.
60 min - 4
Stir in the plums and lemon juice and simmer uncovered for 20 minutes, until the lamb is tender and the plums have broken down into the sauce.
20 min - 5
Add the spring onions and all the herbs and cook for 5 minutes, so the herbs stay green and fragrant.
5 min - 6
Taste for sourness and add a little more lemon if you want. Serve with boiled potatoes or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.