Lamb Chakapuli

Cut the lamb into large chunks about 5–6 cm, leaving the bones in if there are any; season the meat with salt and pepper.

Roughly chop the onion and green onion, tarragon, cilantro, parsley and mint. Strip the tough stems off the tarragon. Thinly slice or mince the garlic.

Arrange the lamb in a single layer on the bottom of a heavy pot. Scatter half the onion and green onion, a third of the tarragon, cilantro and parsley, and the green tkemali plums over the top.

Pour in the dry white wine and 200 ml water — the liquid should almost cover the meat but not turn the dish into a soup. Bring to a boil over medium heat, cover with a lid and immediately reduce the heat to low.

Simmer the chakapuli, covered, for 90 minutes without stirring. After 45 minutes check the liquid level; if it has evaporated, top up with the remaining water.

Add the remaining tarragon, cilantro, parsley, onion, mint and garlic. Stir gently once, cover again and cook for another 10–15 minutes, until the herbs have wilted and the lamb is very tender.

Remove the pot from the heat, let the chakapuli rest covered for 10 minutes, check the salt and pepper, and serve hot with a tangy herb sauce and bread.