STARTERS


This vibrant Georgian lamb and herb stew is a very popular dish in spring, when fresh herbs are abundant and tart sour plums are in season. The recipe may be a simple one, but chakapuli really packs a punch, incorporating vast quantities of tarragon, coriander and tkemali sauce. The latter is a sweet, sour condiment made from sour plums; it can be found at Georgian and Russian supermarkets, as well as online.


Lamb chakapuli tarragon by Rose Previte with Mamuka Tsereteli SERVES: 6 TAKES: 1 HR 30 MINS


INGREDIENTS 1kg boneless lamb shoulder, cut into 5-7.5 cm pieces


750ml dry white wine Kosher salt 2 large onions, chopped leaves from 200g fresh tarragon stems, very coarsely chopped


2 bunches coriander, leaves and tender stems, finely chopped


½ to 1 bunch flat-leaf parsley, finely chopped (optional)


1 bunch spring onions, white and green parts, finely chopped


up to 1 serrano pepper, deseeded and finely chopped


240ml tkemali sauce


METHOD Put the lamb in a large pot with the


wine and a couple of pinches of Kosher salt. Bring to a boil over a medium heat. Reduce the heat and simmer for 15 mins, stirring occasionally. Add the onions and simmer for 10 mins more. Add the tarragon, coriander, parsley


(if using), spring onions, serrano pepper, tkemali sauce and 960ml water and stir to combine. Bring to a boil, then cover the pot, reduce to a simmer and cook for around 1 hr to 1 hr 30 mins until the lamb is very tender. Taste and adjust the salt if necessary. Serve hot. From Maydan by Rose Previte with Marah Stets (£30, Abrams).


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