lamb stew with herbs and wine is a dish that should be on the Georgian Easter table. Chakapuli  is traditionally made with lamb, but you can also replace it with veal.


  • 1.5 kg lamb
  • 2 bunches Tarragon
  • 1 bunch Coriander
  • 1 bunch parsley
  • 1 bunch scallions
  • 100 g green sour plums (tkemali)
  • 2 cloves garlic, minced
  • 2 cup dry white wine
  • salt to taste


  1. Cut a meat into small pieces and place it in the saucepan. Add sour plums, finely chopped herbs and garlic. Season with salt and pour white wine in it. Cover the pan and place it on a medium-low heat. Cook for about one hour, until the meat is tender.

About The Author

Food Journalist, Culinary Book Author, Editor

Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.

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