dinner
Chakapuli
Georgian spring lamb stew with tarragon, green plums, and herbs — the centrepiece of Easter celebrations.
⏱ 110 min🔥 480 kcalMedium
★4.9(478)
🇬🇪
Georgian Lamb Recipes
5 recipes using lamb — Khachapuri, khinkali, satsivi — wine, walnuts and the supra feast tradition of the Caucasus.
These 5 georgian lamb recipes are ready in about 90 minutes on average, with 220–620 kcal per serving, and 0% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
5
recipes
90 min
average time
438 kcal
avg per serving
0%
easy recipes
How Georgian cuisine cooks with lamb
Georgian cuisine — Khachapuri, khinkali, satsivi — wine, walnuts and the supra feast tradition of the Caucasus — brings its own distinctive techniques and seasonings to every ingredient it touches. When Georgian cooks work with lamb, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, boiling and steaming.
A tender, distinctively rich red meat at home in fragrant, spice-forward and slow-cooked dishes. In this collection it's most often cooked with garlic, onion, fresh coriander, ground cumin, ice-cold water and fine sea salt. The dishes here span georgian classics ready in as little as 72 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Khinkali (Georgian Soup Dumplings) is the highest-rated dish in this collection at 4.9★ from 1,080 ratings.
5 Georgian Lamb Recipes
dinner
Khinkali
Hand-pleated Georgian dumplings filled with spiced meat broth — eaten by holding the topknot, biting carefully and slurping the soup inside.
⏱ 72 min🔥 460 kcalHard
★4.8(723)
✨ Newdinner
Khinkali (Georgian Soup Dumplings)
Twisted Georgian dumplings holding spiced meat and hot broth — pinch the topknot, sip the soup, eat the rest.
⏱ 85 min🔥 410 kcalHard
★4.9(1,080)
✨ Newstarter
Georgian Tolma (Grape Leaf Dolma with Herbed Meat Filling)
Grape leaves rolled around a spiced rice and ground meat filling, simmered gently and served with a tangy garlic-yogurt sauce.
⏱ 100 min🔥 220 kcalMedium
★4.7(65)
✨ Newdinner
Georgian Plov with Walnut and Sesame
Saffron-tinted rice pilaf layered with lamb, carrots and dried fruit, finished with toasted walnuts and sesame for a Georgian take on plov.
⏱ 85 min🔥 620 kcalMedium
★4.6(40)
Choosing & preparing lamb
How to choose
Look for firm, pink-red meat with white (not yellow) fat. Quick cuts: chops and rack; slow cuts: shoulder, shank and leg for braising and roasting.
Prep & storage
Lamb loves bold seasoning — garlic, rosemary, cumin and mint cut through its richness. Trim excess fat, and rest after cooking as you would beef.
When is it done?
Best served pink at 55–60°C / 130–140°F for chops and racks; tougher cuts go low and slow until meltingly tender.
Nutrition
Rich in complete protein, iron, zinc and B vitamins, with more flavour-carrying fat than lean beef.
Classic flavour partners: rosemary, garlic, mint, cumin, yoghurt, lemon
Georgian Lamb Recipes — FAQ
How long do Georgian lamb recipes take to make?
Most of these 5 Georgian lamb recipes are ready in around 90 minutes from start to finish. The quickest, Khinkali, takes about 72 minutes, while the slower-cooked dishes run up to 110 minutes.
How many calories are in Georgian lamb dishes?
Across this collection they range from about 220 to 620 kcal per serving, averaging 438 kcal — Georgian Tolma (Grape Leaf Dolma with Herbed Meat Filling) is the lightest option at 220 kcal.
What is the easiest Georgian lamb recipe for beginners?
Khinkali is a great place to start — it's rated hard and comes together in about 72 minutes. 0% of the recipes here are beginner-friendly.
What goes well with lamb in Georgian cooking?
In these recipes, lamb is most often paired with garlic, onion, fresh coriander, ground cumin, ice-cold water and fine sea salt. Georgian kitchens also lean on its own regional aromatics, fats and signature spice blends.
How do I know when lamb is properly cooked?
Best served pink at 55–60°C / 130–140°F for chops and racks; tougher cuts go low and slow until meltingly tender.
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