Chakafuli (Georgian National Food)

Ingredients

Lamb meat - 2 kg
Onions - Chapter 1
White wine - 500 ml
Kindzi - 4 Carson
Parsley - 4 Carson
Tarragon - 6 Carson
Watercress - 2 Carson
Black pepper - to taste
Vinegar - 1 / C
Plums - 1 cup
Salt - to taste
Green Onions - 4 Carson
Preparation

Spring is Chakapuli Georgian dish. Chakapuli is greens mravaperovani species. One of the main tarkhunaa , which is very good lamb meat . Classic Chakapuli is made of lamb meat . Well be the veal khortsisgana do it . Chakapuli often do spring, nature, religious holidays .
Wash greens well ,
Washed greens
Washed greens
Cut and save . Parsley, green onions and finely cut kindzi .
Cut onions round .
Movatsalot tarragon stems , leave only leaves.
Chakapuli needed to rear a lamb slices. Wash the meat and cut into large pieces.
Movatsalot the flesh of the fat, cut into small pieces and put them in the pot . Shevbratsot until the fat gadneba . Toasted slices of fat removed and the glass cup melted fat in the meat. After 15 minutes, a glass cup chopped onions 1 . Chavshushot until the liquid is not aortkldeba .
As soon as the liquid aortkldeba , chavaskhat wine and continue cooking pot . Gradually add the herbs , a glass cup plum and continue cooking on low heat .
Boil for 15-20 minutes , until the greens are tender and gamukdeba . Davaqarot salt and vinegar to taste.