Chakapuli

Cut the lamb into pieces about 4–5 cm, then pat dry with a paper towel. Rinse the tarragon, cilantro, parsley, mint, sorrel and green onion; strip the coarse stems from the tarragon, and chop all the herbs not too finely. Mince the garlic and slice the green pepper into rings.

Put the lamb into a heavy-bottomed pot, pour in the dry white wine and bring to a gentle simmer. Cook uncovered for 15–20 minutes over low heat, stirring occasionally, so the wine partially evaporates.

Add half of the green onion, half of the tarragon, the cilantro, parsley, mint, sorrel, garlic and green pepper. Stir so the meat is coated with the herbs.

Add the green sour tkemali plums, pour in water and cover the pot with a lid. Bring to a boil, then simmer for 60–70 minutes over the lowest heat, until the lamb is tender and the plums have softened.

Stir the chakapuli gently from time to time; if needed, add a little water so the pot keeps a thin, tangy sauce. Do not brown the meat to a crust, and do not add black or red pepper.

Toward the end, season with salt to taste, add the remaining tarragon and green onion, and warm through for another 3–5 minutes under the lid.

Remove the chakapuli from the heat, let it rest for 5 minutes and serve hot with its sauce and Georgian bread; do not swallow the plum pits.