Chakapuli is one of Georgia's most beloved seasonal dishes, prepared every spring when the tarragon, green plums (tkemali), and fresh herbs arrive simultaneously. Tender young lamb is slow-cooked in white wine with enormous handfuls of fresh tarragon and a sharp tartness from unripe plums. The result is intensely herbal, slightly sour, and utterly unlike anything else in world cooking. It is traditionally eaten on Easter Sunday.
Serves 6
Place lamb pieces in a wide heavy pot in a single layer. Add onion, garlic, and spring onions over the top.
Pour over white wine. Add green plums or tkemali. Season with salt and pepper.
Bring to a boil, then reduce heat to low. Simmer covered for 1 hour until lamb is very tender.
Add almost all the tarragon, coriander, and dill in the final 10 minutes of cooking. Reserve a handful for serving.
Serve in deep bowls with the broth. Scatter reserved fresh herbs over the top. Eat with Georgian bread.
Use the freshest tarragon you can find — dried tarragon will not give the same result.
The green plums provide essential tartness; if unavailable, use a squeeze of lemon at the end.
Do not rush — low slow heat makes the lamb fall-off-the-bone tender.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add a handful of walnut pieces for extra richness.
Replace lamb with veal for a milder flavour.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate for 3 days. The flavour deepens overnight.
Chakapuli is inextricably linked to the Georgian Orthodox Easter celebration. The alignment of spring lamb season, fresh herb harvest, and Easter Sunday is not coincidental — the dish is a product of the agricultural calendar that has shaped Georgian culture for millennia.
Yes — use tart gooseberries, unripe apricots, or a tablespoon of tamarind paste diluted in water as a substitute. The sour element is essential to the dish's character.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 6 servings total
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