About Georgia Home : Feedback : Guest Book : Search : Site Map
 Country Profile
 Language & Alphabet
 Georgian Cuisine »
 Arts and Culture
 Regions and Cities
 Travel Guide
 About Us
If you have additional information, please
Send Us »

Bookmark this Page
Linking Back to Us
Guest Book

Search our site



Georgian TopSites List


eXTReMe Tracker


Home : Georgian Cuisine : Meats : Chakapuli (Braised Lamb Chops)Printer friendly version E-mail this page to a friend
Georgian Cuisine
Pickles and Preserves
Breads and Grains
Wines and Spirits


(Braised Lamb Chops)

This dish is another popular slow-cooked dish. It can be made with almost any meat, although lamb or kid is preferred. The meat is eaten separately, then the broth is drunk like soup. Serve this stew with bred and mild cheese.

Serves 4 to 6

2 pounds of shoulder lamb chops
1 onions, peeled and chopped
1 cup of dry white wine
1/2 cup tkemali sauce
3 cups loosely packed fresh tarragon leaves
1 cup of loosely packed mixed fresh herbs (parsley, mint, dill, cilantro)
1 large garlic clove, peeled and minced
1/2 teaspoon of salt

Preheat over to 350°F.

Place lamb chops in a single layer in a flameproof casserole and top it with chopped onions. Pour in the white wine. Cover the casserole and bring to a boil. Transfer to the oven and braise the lamb until tender, about 1 1/2 hours.

Coarsely chop the fresh herbs. When the lamb is ready, stir in the tkemali sauce, the herbs, the minced garlic, and salt. Return the casserole to the oven and cook 5 minutes longer. Let the lamb sit 5 minutes before serving.


Recipe from Darra Goldstein


If you have further information...
We have collected here quite a bit of information about Georgia, but we are looking for more. If you have information about this section that you think may be of interest to researchers, please send us the information using the Submission Form.

Printer friendly version    E-mail this page to a friend     
CopyRight © 1999-2015, by David A. Mchedlishvili
Page last update: 7 December, 2010