Georgian mutton chakapuli

4 servings
1 hour 20 min

How do you cook Chakapuli in Georgian? Prepare the ingredients. Take wine dry or semi-dry, table. I have a lamb tenderloin, you can take another part of the mascara. Greens need to be taken fresh, dry will not work. More precisely, it will also work out tasty with him, but almost so. Tarhun can be replaced with parsley. Wash the greens well and dry them.

Peel the lamb, cut everything extra, wash thoroughly under running water, dry with paper towels. Cut the meat into small pieces.

Transfer the lamb to a heavy-bottomed saucepan or sauté pan.

Finely chop the tarhuna or parsley greens. Also chop the spring onions.

Run the garlic through the press.

Put chopped greens in a saucepan over the meat.

Add the crushed garlic.

Pour in white wine and water. Place on a stove and simmer for about 25 minutes over medium to low heat. Cooking time depends on the features of the stove - it can go either more or less than mine, take this into account.

Chop fresh cilantro with a knife.

Chilli (it can be replaced with any other hot red, green or any other pepper) cut into circles.

Then put the cilantro and chilli in a saucepan to the chakapuli. Salt, pepper, add tkemali sauce, mix. Simmer until cooked. It took me 35 minutes. You can do this under the lid, lifting it from time to time and mixing the contents.