georgian

Chakapuli Lamb With Tarragon And White Wine

Name: Chakapuli Lamb With Tarragon And White Wine
Yield: 1 serving
Cuisine: georgian
Ingredients: 162 g lamb shoulder, trimmed and cubed; 57 g onion, thinly sliced; 16 g tarragon, chopped; 97 g dry white wine; 32 g sour plums or tart plum sauce; 28 g green onions, sliced; 8 g lemon juice; 6 g olive oil; 0.81 g chili flakes; 2 g salt; 0.81 g black pepper

This simmered dish pairs lamb shoulder, trimmed and cubed with tarragon, chopped, dry white wine and onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Low carb Keto Gluten free High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

31 g Protein

25 g Carbohydrates

41 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

162g lamb shoulder, trimmed and cubed 413 kcal
57g onion, thinly sliced 23 kcal
16g tarragon, chopped 43 kcal
97g dry white wine 80 kcal
32g sour plums or tart plum sauce 16 kcal
28g green onions, sliced 11 kcal
8g lemon juice 2 kcal
6g olive oil 53 kcal
1g chili flakes 2 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

lamb shoulderolive oilsaltblack pepper
Season the lamb with salt and pepper. Heat a pot over medium-high heat and add the oil.
lamb shoulder
Brown the lamb for 3-4 minutes, stirring occasionally, just to get light color.
onion
Add the sliced onion and cook 3 minutes until softened.
lamb shouldertarragondry white winesour plums or tart plum saucechili flakes
Pour in the white wine and 100 ml water. Add the tarragon, sour plums (or tart plum sauce), and chili flakes. Cover and simmer 35-45 minutes until the lamb is tender.
oniongreen onionslemon juicesalt
Stir in the chopped green onions and a squeeze of lemon. Simmer 2 minutes uncovered, then taste and adjust salt and acidity before serving.