Georgian Lamb Chakapuli with Tarragon and Tkemali

What you need

• 800 g (1 3/4 lb) boneless lamb shoulder, cut into 3 cm (1 in) pieces
• 2 bunch scallions, roughly chopped
• 1 bunch fresh tarragon, about 40 g, roughly chopped
• 1 bunch fresh cilantro, roughly chopped
• 5 clove garlic, sliced
• 1 fresh hot chili, seeded and sliced
• 250 ml (1 cup) dry white wine
• 100 ml water
• 4 tbsp sour plum sauce, tkemali
• 1 1/2 tsp salt

Method

Restated from the original video

1. 1

   Pat the lamb dry and put half of it in a heavy pot with a lid.

2. 2

   Cover with half the scallions, tarragon and cilantro, then add the garlic and chili.

3. 3

   Add the rest of the lamb and the remaining herbs and scallions in a second layer.

4. 4

   Pour in the wine and water without stirring. Bring to a boil over high heat.

5. 5

   Cover, turn the heat to low and simmer for 45 min.

6. 6

   Stir in the tkemali and salt. Cover again and simmer until the lamb is very tender, 30-40 min.

7. 7

   If the sauce is thin, uncover and simmer 5 min longer. Serve hot in shallow bowls.

Imported from every-holiday.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.