Chakapuli

// Ingredients

• Lamb or veal — 1 kg
• Tarragon — 2 large bunches
• Green cherry plums or tkemali — 200 g
• Dry white wine — 300 ml
• Spring onions — a bunch
• Coriander — a bunch
• Garlic — 4 cloves
• Chilli — 1
• Salt

// Method

1. 01Cut the meat into pieces on the bone and place in a pot.
2. 02Top with the chopped tarragon, spring onions and coriander.
3. 03Add the cherry plums and chilli, season with salt and pour in the wine.
4. 04Cover and simmer over very low heat for 1–1.5 hours without stirring.
5. 05Add the chopped garlic 5 minutes before the end.
6. 06Serve with bread. Chakapuli is cooked in spring when young tarragon appears.