Traditionally, key ingredients of this dish are lamb and tarragon, but after desperate search of desired parts of lamb in Telavi Market , my father decided to buy veal for making Chakapuli (literally meaning the meat and greens boiled in its juice without removing the froth). The dish originates from Kakheti (East Georgia), as the lamb is very popular there and it is seasonal, usually made in Spring.
Surprisingly, when we finally arrived in the village, my father asked me to make Chakapuli 🙂 so here is what I’ve made and what everyone liked in there. 🙂
Veal – 1 kg
White wine – 200 gr
Tarragon – 200 gr
Spring onions – 200 gr
Coriander – 200 gr
Wild plums – 100 gr
Salt/pepper to your taste
1. First cut the veal in small parts.
2. Then put the sliced veal into the pot and pour wine in it, no water is needed veal shall boil in wine and own juice.
Keep on low heat for about 30-40 minutes.
3. When the meat is ready, top the pot with cut tarragon, coriander and spring onions and wild plum, cap the pot, wait for 2 minutes and turn off the heat.
4. Bon Apetit!
Veal with Tarragon
And a bonus, Wild Plums right from my garden in the village 🙂