Chakhapuli (Georgian Lamb and Tarragon Stew)
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Ingredients
- 700 g lamb neck fillet
- 6 spring onions
- 2 tbsp white wine vinegar
- 15 g fresh tarragon
- 2 garlic cloves
- 400 ml chicken stock
Nutrition (per serving)
- Calories
- 447 kcal
- Protein
- 32.6 g
- Carbohydrate
- 2.3 g
- of which sugars
- 0.8 g
- Fat
- 33.5 g
- of which saturates
- 15.8 g
- Fibre
- 0.8 g
- Salt
- 1.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced lamb neck fillet in a large pot for 6-8 minutes.
- 2
Add the chopped spring onions and crushed garlic, and cook for 3-4 minutes.
- 3
Pour in the chicken stock and white wine vinegar, cover and simmer for 50-55 minutes until the lamb is tender.
- 4
Stir in most of the chopped tarragon and simmer for 5 minutes more.
- 5
Scatter with the remaining tarragon and serve.
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