Georgian steampunk recipes — classic dishes reimagined with storytelling and flavor.
Intro/Story
In the copper‑lined galley of a steam‑powered dirigible, gears hiss and pistons churn as lamb simmers with herbs. Chakapuli, the Georgian lamb and tarragon stew, becomes a fragrant elixir — a fusion of rustic tradition and mechanical wonder, nourishing travelers drifting through the clouds.
Chakapuli is a traditional Georgian stew made with lamb (or sometimes beef), tarragon, onions, and white wine. It is a springtime dish, often prepared with fresh herbs like cilantro and parsley. The name reflects its rustic roots, and the combination of tender meat with aromatic greens and wine creates a refreshing yet hearty flavor.
Recipe Categories
Ingredients
- 1 kg lamb (shoulder or shank, cut into chunks)
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 200 ml dry white wine
- 2 tbsp vegetable oil or butter
- 1 bunch fresh tarragon, chopped
- 1 bunch cilantro, chopped
- 1 bunch parsley, chopped
- Salt and black pepper to taste
Preparation
- Heat oil in a large pot, add lamb chunks, and brown lightly.
- Add onions and garlic, cook until softened.
- Pour in white wine, bring to a simmer.
- Add herbs, salt, and pepper. Cover and cook gently for 1.5–2 hours until lamb is tender.
- Adjust seasoning and serve hot.
Nutritional Facts (per serving, approx.)
- Calories: 360
- Protein: 28 g
- Fat: 20 g
- Carbohydrates: 8 g
- Fiber: 2 g
Tips & Variations
- Substitute beef for lamb if preferred.
- Add green plums (tkemali) for authentic Georgian sourness.
- Use chicken for a lighter version.
- Serve with rice or bread to soak up the broth.
Next Steps
Do you like our recipe? You can find more recipes in the Soups & Stews category here.