Georgian Chakapuli: Lamb Stew with Tarragon & Sour Plums

Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb shoulder cubes in batches until well-sealed on all sides, about 5-7 minutes per batch. Remove the lamb and set aside.

Reduce heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic and chopped green chili (if using), cooking for another 1 minute until fragrant.

Return the browned lamb to the pot. Pour in 1 cup of dry white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to allow the alcohol to evaporate.

Add 2 cups of water, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the lamb is tender.

Stir in the sour plum paste (tkemali) or pureed rehydrated sour plums. Add the chopped fresh tarragon, cilantro, and dill. Stir well to combine.

Continue to simmer, uncovered, for another 20 minutes, allowing the flavors to meld and the stew to thicken slightly. Taste and adjust seasoning if necessary.

Serve the Chakapuli hot, garnished with extra fresh herbs if desired.