Georgia · Lamb · No. 394
Georgian-Style Chakapuli (Lamb and Herb Stew)
A single portion of Georgian cooking, ready in 25 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Heat a splash of oil in a saucepan over high heat and sear the lamb for 2–3 minutes until browned but still pink inside. Tip onto a plate.
- 2
Add the spring onions and garlic and cook for 2 minutes.
- 3
Stir in the vinegar, plum jam, bay leaf, chilli and stock and simmer for 6–8 minutes to reduce a little.
- 4
Return the lamb and its juices with the tarragon, coriander and dill, and simmer for 2 minutes. Season to taste.
- 5
Serve in a bowl with the crusty bread.
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