Georgian steampunk recipes — classic dishes reimagined with storytelling and flavor.
Intro/Story
In the copper‑lined belly of a steam‑powered dirigible, gears hiss and pistons churn as lamb simmers with tarragon and wine. Chakapuli, the Georgian lamb stew, becomes a mechanical elixir — rustic herbs and tender meat forged in the alchemy of steam, nourishing travelers with springtime comfort.
Chakapuli is a traditional Georgian stew made with lamb, tarragon, onions, and white wine. It is often prepared in spring when fresh herbs are abundant. The dish combines tender lamb with aromatic greens, creating a refreshing yet hearty flavor. Sometimes green plums (tkemali) are added for sourness, making Chakapuli one of Georgia’s most distinctive seasonal dishes.
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
- Optional: 200 g green plums (tkemali) for sourness
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, pepper, and plums if using.
- Cover and cook gently for 1.5–2 hours until lamb is tender.
- Adjust seasoning and serve hot.
Nutritional Facts (per serving, approx.)
- Calories: 370
- Protein: 28 g
- Fat: 20 g
- Carbohydrates: 9 g
- Fiber: 2 g
Tips & Variations
- Substitute beef for lamb if preferred.
- Add more herbs for a greener, fresher flavor.
- 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 Main Dishes category here.