Georgian Chakapuli Stew

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Ingredients

• Lamb stew meat
• Salt and pepper
• 1 medium yellow onion, finely diced
• A few sprigs of tarragon, tied together with butcher's twine
• 4 cloves of garlic, minced
• Dry white wine (preferably Georgian amber wine)
• Chicken stock
• Handful of tkemali or unripe cherry plums (optional)
• Green tkemali sauce

Instructions

1. Pat dry and generously season lamb stew meat with salt and pepper.
2. Finely dice a medium yellow onion and tie a few sprigs of tarragon together with butcher's twine.
3. Heat a tablespoon of neutral oil in a large Dutch oven or oven-safe pot over medium heat.
4. Sear the lamb in a single layer until browned on all sides, about 2-3 minutes per side. Do this in batches to avoid overcrowding the pan.
5. Transfer the browned lamb to a plate and set aside.
6. Saute the diced onion until softened and translucent, about 5 minutes. Scrape up any brown bits left over by the lamb off the bottom of the pot.
7. Add minced garlic and cook until fragrant, about 30 seconds.
8. Pour in dry white wine and bring to a simmer. Let the alcohol cook off for about 5 minutes.
9. Add the lamb back into the pot along with any accumulated juices, tarragon bundle, and tkemali or unripe cherry plums (optional).
10. Pour over chicken stock and bring everything to a simmer before covering with a lid.
11. Transfer the pot to a 160°C/320°F oven for about 2 hours or until the lamb is incredibly tender and the sauce is deeply flavorful.
12. Remove the pot from the oven and uncover. Fish out the tarragon and turn the heat to low.
13. Stir in green tkemali sauce and allow the stew to simmer for about 30 minutes longer while the sauce reduces.
14. Once the sauce has thickened and reduced slightly, turn off the heat and adjust seasoning to taste.
15. Portion the stew into a big bowl and serve with crusty bread.

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