Chakapuli

Ingredients

• 1kg lamb shoulder, cut into chunks
• 2 bunches fresh tarragon, leaves picked
• 1 bunch coriander, chopped
• 1 bunch spring onions, chopped
• 6 garlic cloves, sliced
• 4 sour plums, or 2 tbsp tkemali plum sauce
• 1 cup dry white wine
• 1 tsp ground coriander seed
• Salt and pepper to taste
• 1 lemon, juiced, if plums unavailable

Before you cook

• Cut the lamb into even chunks, trimming excess fat.
• Pick the tarragon leaves.
• Roughly chop the coriander and spring onions.

Steps

1. Layer the lamb chunks in the bottom of a heavy pot.
2. Scatter half the garlic, tarragon, coriander and spring onions over the lamb.
3. Season with salt, pepper and ground coriander seed.
4. Add the plums or tkemali sauce on top.
5. Layer the remaining garlic and herbs over that.
6. Cover the pot and cook over medium-high heat until it starts to sizzle.
7. Reduce the heat to low and cook for 40 minutes without adding liquid.
8. Pour in the white wine.
9. Cover and simmer gently for 30 more minutes until the lamb is tender.
10. Stir through the lemon juice if the stew needs more tartness.
11. Taste and adjust the salt before serving with fresh bread.