Georgian Lamb Chakapuli
Fragrant, tender and full of vibrant Georgian flavors! Lamb is slowly simmered in dry white wine with tarragon, fresh herbs, spring garlic and chili, creating a wonderfully aromatic and richly flavored stew.
Updated : 14 September, 2026
Easy
About 30 min.
Ingredients
2 kilograms
Lamb
300 milliliters
White wine
50 grams
Garlic
100 grams
Tarragon
3
Onions
100 grams
Green onion
100 grams
Cilantro, coriander
2
Chili pepper
1 teaspoon
Khmeli-suneli
0.3 teaspoon
Red pepper, ground
0.3 teaspoon
Ground coriander
200 milliliters
Water
100 grams
Butter
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. Thaw the meat completely in the refrigerator beforehand. Rinse and peel the vegetables as needed.
Step 2
Rinse the lamb, pat it thoroughly dry and cut it into medium-sized pieces.
Step 3
Cut the onion into half-rings.
Step 4
Finely chop the spring garlic, green onions, tarragon and cilantro.
Step 5
Cut the chili pepper into medium-sized pieces.
Step 6
Place the lamb, herbs and vegetables in a Dutch oven or heavy-bottomed pot. Add your preferred spices and salt to taste, then pour in the dry white wine. Bring everything to a boil, reduce the heat to the lowest setting, cover and simmer for approximately 1–1½ hours. If too much liquid evaporates during cooking, add a little water as needed.
Step 7
Stir a little butter into the finished chakapuli, garnish with fresh herbs and serve.
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