Chakafuli: Georgia's Secret Spring Stew You Need to Try

Traditional Georgian Chakafuli is most delicious in spring – when sour plums are in season!

Recipe Ingredients

• 700 grams of lamb or beef meat

• 150 grams of sour plums

• 200 grams of tarragon

• 200 grams of green onions

• 150 grams of cilantro

• 2 green chili peppers

• 200 ml white wine

• 30 grams of garlic

• 1 liter of water

• Salt to taste

Recipe Preparation Steps

1. Place the chopped lamb or beef in a deep pot. Pour in 200 ml of white wine and simmer over low heat for about 15–20 minutes, until the wine reduces. Stir occasionally with a wooden spoon.

2. While the meat is cooking, separate the tarragon leaves from the stems. Discard the stems and finely chop the leaves. Finely chop the green onions, cilantro, and green chili peppers. Crush the garlic.

3. Once the wine has reduced, add the chopped ingredients, garlic, and sour plums to the meat. Pour in 1 liter of water and cover the pot. Simmer over low heat for about 1 hour.

4. Stir occasionally. Add salt to taste towards the end of cooking.

5. Serve warm. Be careful while eating to avoid biting into the plum pits.