Chakapuli Recipe: Traditional Georgian Lamb Stew with Vegetables
Introduction
If you’re looking to explore new and unique flavors from the Caucasus, Chakapuli is the perfect choice. This traditional Georgian stew combines tender lamb, aromatic herbs, sour plums, and a hint of lemon juice, resulting in a distinct and unforgettable flavor. Chakapuli is usually served in spring and at family gatherings or celebrations, holding a special place on Georgian tables.
In this article from YummCook, we’ll introduce you to the history of this authentic dish, the essential ingredients, a step-by-step cooking method, its health benefits and drawbacks, and key tips to achieve the true flavor of Chakapuli. You can also use fresh cranberries to add a Ghare ghoroot to this dish, which will really enhance the flavor of this dish.
What is Chakapuli? (Traditional Georgian Stew)
Georgian cuisine is rich in traditional dishes that are rooted in local products and nature. Chakapuli is one of the country’s most famous stews, usually made with fresh lamb and seasonal herbs. In Georgian culture, this dish is often prepared during Easter and spring celebrations, as its main ingredients, tarragon, coriander, parsley, and plums, are abundant during this season.
Plum sauce, made from sour green plums, gives Chakapuli its distinctive taste. This combination of sourness and herbal aroma sets it apart from other stews and has made it one of Georgia’s iconic dishes.
Ingredients for Chakapuli (Serves 4-6)
| Lamb | 1 kg (preferably thigh or rib) |
| Onion | 2 medium-sized |
| Garlic | 4-5 cloves |
| Fresh coriander | 1 bunch |
| Fresh parsley | 1 bunch |
| Fresh tarragon | 1 small bunch |
| Fresh dill | ½ bunch |
| Green pepper | 2 pieces (optional for a spicier flavor) |
| Plum sauce | About 200 grams |
| Lemon juice | 3-4 tablespoons |
| Water or meat broth | As needed |
| Salt and black pepper | To taste |
Substitutes:
- If plum sauce isn’t available, you can use soaked dried plums or prune juice.
- If you don’t have lamb, beef or chicken can be used, although the original taste will slightly change.
Step-by-Step Method for Preparing Chakapuli
Step1: Prepare the Meat
Cut the lamb into medium-sized pieces and rinse well. Place them in a large pot. Slice the onions and add them to the meat along with a pinch of salt and black pepper.
Step2: Add the Fresh Herbs
Chop all the herbs (parsley, coriander, tarragon, and dill) and add them to the meat. Chop the garlic and green peppers as well. This step is key to achieving Chakapuli’s fresh and aromatic flavor.
Step3: Add the Plum Sauce and Lemon Juice
Pour the plum sauce over the meat along with the lemon juice. These ingredients create a unique sour-sweet balance that defines Chakapuli.
Step4: Slow Cooking
Add enough water or meat broth to cover the ingredients. Place the pot over low heat and let the stew cook slowly for about 2-3 hours. During this time, the meat will become tender, and all the flavors will blend beautifully.
Step5: Adjust Taste and Serve
Taste the stew and add salt or pepper if needed. Chakapuli should have a slightly sour, herbal, and mildly sweet flavor. Serve it hot with bread or white rice.
Health Benefits and Disadvantages of Chakapuli
Benefits
- High-quality protein: Lamb is rich in protein, which is essential for muscle growth and repair.
- Vitamins and minerals: Fresh herbs provide vitamins C, K, and antioxidants.
- Healthy cooking method: Stewing uses less unhealthy fat compared to frying.
- Aids digestion: Plum sauce and lemon juice support digestion.
- Balanced meal: Combining protein, vegetables, and sour flavors creates a complete and satisfying dish.
Disadvantages
- High in saturated fat: Lamb contains saturated fat, so excessive consumption may increase cholesterol levels.
- High salt in some versions: Be mindful of added salt.
- Potential allergies: Some people may be sensitive to aromatic herbs like tarragon or coriander.
- Unique flavor: Sour flavors may be unusual for those unaccustomed to them.
Chakapoli: Traditional Georgian Lamb Stew
Ingredients
Method
- Prepare the meat:
- Cut lamb into medium chunks, rinse, and place in a large pot. Add onions, salt, and black pepper.
- Add fresh herbs:
- Chop parsley, coriander, tarragon, and dill. Add them along with chopped garlic and green peppers to the pot.
- Add sour flavors:
- Stir in plum sauce and lemon juice for the signature tangy-herbal flavor.
- Slow cooking:
- Add water or broth to cover the ingredients. Simmer gently over low heat for 2–3 hours until the lamb is tender and flavors are well blended.
- Adjust and serve:
- Taste, adjust seasoning, and serve hot with bread or steamed white rice.
Summary
Chakapuli recipe is a symbol of Georgian cuisine, offering a unique taste unlike any other stew. The combination of lamb, plum sauce, lemon juice, and fresh herbs makes this dish a special culinary experience for international food lovers. Nutritious and rich in vitamins, it’s a perfect choice for family gatherings or special occasions. Bring color and flavor to your table with this delicious dish and share your experience with YummCook!
Frequently Asked Questions
Can other meats be used instead of lamb?
Yes, beef or chicken can be used, but the authentic taste is best achieved with lamb.
Can Chakapuli be frozen?
Yes, store it in an airtight container in the freezer for up to two months.
What is the dominant flavor of this dish?
Chakapuli has a sour and herbal flavor, thanks to plum sauce, lemon juice, and fresh herbs.
Can it be made without plum sauce?
Yes, you can use dried plums or prune juice as a substitute.