Chakapuli (Georgian Lamb and Herb Stew)
One portion, 27 minutes, 11 minutes of it prep. Roughly £4.60 a portion.
Per portion
Calories from protein 31%, carbs 25%, fat 44%. Estimated from the ingredients.
Roughly £4.60 a portion.
Method
- 1
Heat a splash of oil in a saucepan over high heat and sear the lamb for 2–3 minutes until browned but still pink inside. Tip onto a plate. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 2
Add the spring onions and garlic and cook for 2 minutes.
- 3
Stir in the vinegar, plum jam, bay leaf, chilli and stock and simmer for 6–8 minutes until reduced by about a third. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 4
Return the lamb and its juices with most of the tarragon, coriander and dill, and simmer for 2 minutes. Season to taste.
- 5
Serve in a bowl, scattered with the remaining herbs, with the crusty bread.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/chakapuli-georgian-lamb-and-herb-stew/
