Georgian Chakapuli Lamb Herb Stew

Ingredients

• 12 oz lamb shoulder, cubed
• 2 cups fresh herbs, chopped
• 1 cup green plums or tart grapes
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp tarragon
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper
• Crusty bread, for serving

Steps

1. Pat the lamb dry and season it with salt and pepper. Heat the oil or butter in a heavy pot over medium-high heat and brown the cubes in two batches for 4 to 5 minutes each, until well coloured on several sides.
2. Return all the lamb to the pot with the onion and cook for 5 minutes, stirring, until the onion softens and picks up the browned residue.
3. Add the garlic and tarragon and stir for 30 seconds, then add the green plums or tart grapes and half the chopped herbs.
4. Pour in 1 cup water, bring to a simmer, cover tightly, and cook over low heat for 45 minutes. Chakapuli is braised in very little liquid; the herbs and fruit release their own juices, so resist adding more water.
5. Check that the lamb is fork-tender. If it still resists, cover and give it another 10 to 15 minutes.
6. Uncover and simmer for 5 minutes to concentrate the sauce, then crush a few of the plums against the side of the pot so their sourness runs through the stew.
7. Stir in the remaining fresh herbs and cook for 2 minutes only, so they stay green and fragrant, then season with salt, pepper, and lemon and serve with bread.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.