Hello, dear friends,
Today I am going to prepare for you a very special Georgian dish, traditionally enjoyed at Easter: Chakapuli.
- 1 kilo of lamb chops
- 1 green onion with leaves
- 1 clove of green garlic
- 1-2 green spicy peppers
- 150-200 gr. of tarragon
- 100-150 gr. of coriander
- Tkemali (plum sauce) or lemon juice
- 1 glass of dry white wine
Chop the herbs and mix them all together.
Then, we will put in a pot one layer of lamb chops and cover them with the chopped green onion, garlic, peppers, tarragon and coriander. Then add one more layer of lamb chops and cover them with the herbs. Between the layers put a pinch of salt and black pepper. It is a very aromatic dish. Once the pot is full, we will pour in the sour plum sauce or you can use the juice of 2 lemons. After that, add 1 glass of white wine and one glass of water.
Cook on a low temperature for 1 hour or 1 hour and 10 minutes and it will be ready.