Pork, beef & lamb

Lamb Chakapuli

Name: Lamb Chakapuli
Prep time: 20 min
Cook time: 1 h 55 min
Total time: 2 h 15 min
Ingredients: 1kg trimmed (buy ~1.2kg) lamb shoulder, boneless, fat trimmed, 3cm chunks; 1 (150g) onion, finely chopped; 12 (180g) spring onions, sliced; 300ml dry white wine; 300ml water; 1 cube chicken stock cube; 60g prunes, chopped; 4 cloves (20g) garlic, crushed; 1 (10g) green chilli, finely chopped; 50g fresh tarragon, leaves chopped; 30g flat-leaf parsley, chopped; 30g fresh coriander, chopped; 30ml lemon juice; 5g salt

A Georgian braise of lamb shoulder in white wine with heaps of tarragon, parsley, coriander and spring onion, soured with prunes and lemon.

makes 21 blocks, about 98p each

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Illustration of a bowl of Lamb Chakapuli

Time: 2 hr 15 min20 min prep · 1 hr 55 min cook
Makes: 21 blocks
Cost per blockPer block: 98p
Calories per blockCalories: 108 kcal
Spice

Ingredients

Batch size

blocks

1kg trimmed (buy ~1.2kg)lamb shoulder, boneless, fat trimmed, 3cm chunks
1 (150g)onion, finely chopped
12 (180g)spring onions, sliced
300mldry white wine
300mlwater
1 cubechicken stock cube
60gprunes, chopped
4 cloves (20g)garlic, crushed
1 (10g)green chilli, finely chopped
50gfresh tarragon, leaves chopped
30gflat-leaf parsley, chopped
30gfresh coriander, chopped
30mllemon juice
5gsalt

Allergens: Sulphites. Check the labels on stock cubes, sauces and pastes, as brands vary.

Nutrition

estimated

	1 block	3 blocks
Energy	108 kcal	324 kcal
Protein	10.1g	30.3g
Carbs	3.4g	10.2g
Fat	4.9g	14.7g
Fibre	0.7g	2.1g
Salt	0.54g	1.62g

Method

Step 1: Put the lamb, onion and half the spring onions in a casserole with the wine, water, stock cube and salt. Bring to the boil and skim off any foam.
Step 2: Cover and simmer gently for 1 hour.
Step 3: Add the prunes, garlic, chilli and half the tarragon, parsley and coriander. Cover and simmer for 45 minutes until the lamb is very tender.
Step 4: Skim off the fat. Stir in the rest of the herbs and spring onions with the lemon juice and simmer for 5 minutes.
Step 5: Cool and freeze in 70g blocks.

Hotter: add a second green chilli with the prunes.

Serve it

Crusty bread to mop up the juices · Boiled new potatoes with dill · Rice and a tomato and cucumber salad

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	108	10.1g	3.4g	4.9g	0.7g	0.54g
Per 3 blocks	324	30.3g	10.2g	14.7g	2.1g	1.62g

Cook’s notes

The lamb isn't browned: chakapuli is a fresh, green braise, and browning would muddy its colour and flavour.
Use a dry white wine such as Sauvignon Blanc. In Georgia it would be a dry Georgian white.
Fresh tarragon is essential. Supermarkets sell it in small packs; you need about three 20g packs.

Serve it

Crusty bread to mop up the juices · Boiled new potatoes with dill · Rice and a tomato and cucumber salad.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 324 kcal and 30.3g protein before rice, bread or potatoes.

Lamb Chakapuli questions

What is tkemali, and do I need it?

Tkemali is a sour Georgian plum sauce often stirred into chakapuli. The prunes and lemon juice here give a similar sweet-sour note, but use 60ml tkemali instead of the lemon juice if you can find it.

Can I use dried tarragon?

Dried tarragon lacks the fresh, aniseed flavour that defines the dish. If you must, use 2 tsp with the prunes and add extra fresh parsley at the end for colour.

Can I use beef instead?

Veal is also used in Georgia, and beef shin works too. Simmer it for 1 hour 30 minutes before adding the prunes rather than 1 hour.