Gela’s Chakapuli - Lamb with tarragon and plums.

 

An unlikely sounding combination of ingredients creates a delicious stew that has almost curry like qualities.  I we ate this in many different places in Georgia and finally got the recipe from Gela, the owner of a bread shop who was a real foody.

 

Again the amounts here are pretty rough and (like all of these recipes), I haven’t tested this myself yet.

 

Serves 6

 

1kg lamb - shoulder or neck fillet, or a mix.  Cubed.

bunch of spring onions finely chopped

Very large bunch of tarragon finely chopped

1 green pepper (spicy) finely chopped. (substitute with two or three red chilli peppers)

2 cloves of garlic

1 kg of small under-ripe plums. There is a particular type of unripe plum which is widely eaten throughout the Caucasus and Turkey. These could be substituted with greengages, just make sure they are not too ripe/sweet.

A glass of white wine (or water)

 

Mix all of the green chopped vegetables together and add some salt. Heat a large heavy bottomed pan.  Add half of the wine an then a layer of the greens, follow with a layer of the cubed lamb, then greens, then lamb. Repeat.  Add the unripe plums to the top of the pan.  Cover and cook for 20 - 25 mins or until the lamb is tender, stir occasionally.

 

Eat with lots of fresh bread and beer.