INGREDIENTS
Young lamb on the ribs - 600 gr
green cherry plum - 50 g or green tkemali - 1 tbsp.
tarragon (fresh tarragon) - 4 lush sprigs (more can be added)
fresh mint - 1 sprig
green onions - 2 big bundles (250 g)
coriander - 5 sprigs
fresh garlic - 1 bulb
hot pepper - half a pepper
black pepper (pepper flakes) - 0.5 tsp.
salt - 1 tsp. or to taste
suneli uckho - 1 tsp.
white wine - 150 ml
water - 150 ml or more
Ideally, you should cook in a cauldron over a fire. At home, any thick-walled crock with a lid will do (I cooked in a duck-bowl). You should choose young, pinkish, pleasant-smelling lamb without any extraneous smell. Wash the meat, cut it into small portions along the ribs, sprinkle with a mixture of salt and utscho-suneli. Place in the heated cauldron, cover and stew over low heat. It is not necessary to add oil.
Next, add finely chopped herbs: cilantro, tarragon, mint, a head of garlic, hot peppers. Cilantro, tarragon and chili are obligatory in this list. But mint and garlic are added at will. By the way, it is best to use green hot peppers, but if they are not available, then red ones will do as well. I used dried ones, sliced them with kitchen scissors and threw them into the cauldron. Continue to stew under a lid for about 40 minutes on a low flame. To prevent the meat from burning, you need to look under the lid from time to time and add a little boiling water - 2-3 tablespoons, adjustingdesired thickness (some people like a lot of liquid, others prefer a thick sauce on the bottom, so choose how you like it best).At the very end, season with pounded pepper in a mortar and throw in the cauldron whole fresh cherry plums (or add a spoonful of green tkemali sauce). Attention! Add cherry plums only when the lamb is ready. If you overcook the plums, they will disintegrate and turn into mashed potatoes, and as a result your chakapuli will be spoiled and get unreal sour. Take the quantity of cherry plums according to taste; they should add just a light and pleasant sourness to the lamb. If you're making it for the first time, then limit the quantity to 50 g of berries for 500-600 g of mutton (7-8 pieces). The second time you will adjust the amount, based on the taste preferences of your family members. Georgians add 100 grams per such amount of meat, but everyone has a different degree of maturity of alycha, so do not overdo it.
chakapuli 6
Continue to stew for about another 15-20 minutes, on low heat, under a lid. The consistency should be somewhere between a very thick soup and a second hot dish. In general the stewing process from beginning to end takes 2 hours if the lamb is young (or 3 hours if older).
It is customary to serve chakapuli with fresh pita bread, only when hot!
You can go crazy, the first time you cook it is a little tedious - to check the recipe and time, and then it cooks itself, if only you had well
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