Chakapuli
(Lamb and Plums In Herb Sauce) Recipe

Origin: Russia Period: Traditional

Ingredients:

1.35kg lamb shank (or boneless shoulder) cut into 5cm pieces
20 fersh sping onions, finely chopped
2 tbsp dried tarragon
salt and freshly-ground black pepper, to taste
30g fresh mint leaves, chopped
675g fresh plums, pitted
70g fresh coriander (cilantro), chopped
3 tbsp fresh lemon juice

Chakapuli
(Lamb and Plums In Herb Sauce) Preparation:

Method:

Place the lamb in a dry pan. Cover securely and cook over low heat for 15 minutes, so that it steams in its own juices. Add the spring onions and 120ml water and bring to a boil. Now add the tarragon, salt, black pepper, mint and plums.

Bring to a simmer and cook, covered, over low heat for 20 minutes. Add the coriander leaves and lemon juice and continue cooking for about 35 minutes further, or until tender. Serve immediately on a bed of rice and accomapnied with bread and a green salad.

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