Chakapuli

Chakapuli is a Georgian stew. It is considered to be one of the most popular dishes in Georgia. It is made from lamb chops or veal, onions, tarragon leaves, cherry plums or tkemali, dry white wine, mixed fresh herbs, garlic and salt.

Ingredients:

2kg of lamb breast
200g of butter
150-200 ml of white wine
Fresh green tkemali in a half liter can
6 bunches of tarragon
4 bunches of coriander
2 bunches of sorrel
2 bunches of watercress 
1 bunch of parsley
Several stems of dill and mint
4 bunches of leek
Salt and pepper


Preparation:

Wash the meat, cut it into pieces and put it in layers into a cooking pot, covering each layer with sliced greens and leek as well as sprinkling it with salt and pepper. 
Leave a bit of greens to cover the top layer.
Pour the wine inside and lower the flame the moment it starts boiling. After the meat is half done, add tkemali and a bit later – butter.
When the dish is almost done, “chop” all of it lightly with a wooden spoon and keep it boiling on a low flame for a few more minutes.

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