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dinner
Chakapuli
Georgian spring lamb stew with tarragon, green plums, and herbs — the centrepiece of Easter celebrations.
⏱ 110 min🔥 480 kcalMedium
★4.9(478)
3 recipes using lamb — Khachapuri, khinkali, satsivi — wine, walnuts and the supra feast tradition of the Caucasus.
These 3 georgian lamb recipes are ready in about 89 minutes on average, with 410–480 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.
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 boiling and simmering.
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 onion, garlic, fresh coriander, ground cumin and ice-cold water. 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.
Georgian spring lamb stew with tarragon, green plums, and herbs — the centrepiece of Easter celebrations.
Hand-pleated Georgian dumplings filled with spiced meat broth — eaten by holding the topknot, biting carefully and slurping the soup inside.
Twisted Georgian dumplings holding spiced meat and hot broth — pinch the topknot, sip the soup, eat the rest.
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.
Lamb loves bold seasoning — garlic, rosemary, cumin and mint cut through its richness. Trim excess fat, and rest after cooking as you would beef.
Best served pink at 55–60°C / 130–140°F for chops and racks; tougher cuts go low and slow until meltingly tender.
Rich in complete protein, iron, zinc and B vitamins, with more flavour-carrying fat than lean beef.
Most of these 3 Georgian lamb recipes are ready in around 89 minutes from start to finish. The quickest, Khinkali, takes about 72 minutes, while the slower-cooked dishes run up to 110 minutes.
Across this collection they range from about 410 to 480 kcal per serving, averaging 450 kcal — Khinkali (Georgian Soup Dumplings) is the lightest option at 410 kcal.
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.
In these recipes, lamb is most often paired with onion, garlic, fresh coriander, ground cumin and ice-cold water. Georgian kitchens also lean on its own regional aromatics, fats and signature spice blends.
Best served pink at 55–60°C / 130–140°F for chops and racks; tougher cuts go low and slow until meltingly tender.