from Taste of Persia
Chakapuli is a vibrant, easy stew, green with tarragon and the tartness of sour plums (tkemali in Georgian), for which tomatillos are an ideal substitute. Like most meat dishes from Georgia, it is usually made with meat from young cattle. At Eastertime, though, there’s a special version of chakapuli made with lamb.
Ingredients
2 to 3 tablespoons sunflower or extra-virgin olive oil
1 cup chopped onion or shallots
¼ teaspoon turmeric
About 2 pounds boneless lamb shoulder or leg or baby beef rump roast or shoulder (see headnote), cut into bite-size pieces
4 to 5 cups water
About 12 sour plums, or substitute tomatillos, husked and rinsed
½ cup chopped scallions (including the green tops)
1 cup fresh tarragon leaves
¼ cup chopped fresh coriander
2 tablespoons minced lovage (optional)
1 tablespoon powdered dried fenugreek leaves
2 garlic cloves, minced or mashed, or ½ cup chopped fresh garlic chives
1 dried red chile or fresh green cayenne chile, broken or halved, or 1 teaspoon cayenne
1 teaspoon sea salt, or to taste
About ¼ cup dry white or red wine
Directions
Place a wide heavy pot over medium-high heat. Add the oil, and when it is hot, add the onion or shallots and sauté until softened. Add the turmeric and stir. Add the meat and cook, stirring occasionally, until it has all changed color, about 5 minutes. Add water to cover, raise the heat, and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes if using lamb (1 hour if using beef).
Add the plums or tomatillos, bring to a strong simmer, and cook for 20 minutes. (The dish can be made ahead to this point, covered, and set aside until 30 minutes before you want to serve it. If holding it for longer than an hour, refrigerate it aft er it cools; bring to a simmer before proceeding.)
Toss in the scallions, tarragon, coriander, lovage, if using, fenugreek, garlic, chile or cayenne, and salt and stir well. Simmer for about 10 minutes, covered. Add the wine. Simmer for another 10 minutes, uncovered. Taste for seasoning and adjust if necessary, just before serving.
Serves 6
Nada’s Tips & Tricks: Want to bring a cultural twist to your Easter table but still incorporate the traditional lamb? This recipe will bring appreciative sighs around the table!
Excerpted from Taste of Persia (Artisan Books). Copyright © 2016. Photographs by Naomi Duguid and Gentl & Hyers. https://www.hachettebookgroup.com/titles/naomi-duguid/taste-of-persia/9781579655488/
