Chakapuli

Ingredients

• 450 g Lamb Shoulder
• 1 pcs Onion
• 4 pcs Garlic
• 20 g Tarragon
• 20 g Cilantro
• 15 g Parsley
• 4 pcs Scallion
• 3 tbsp Green Plum Preserves
• 150 ml Dry White Wine
• 250 ml Chicken Stock
• 1 tsp Coriander
• 0.5 tsp Black Pepper
• 1 tbsp Sunflower Oil
• 2 tsp Kosher Salt

Method

1. Slice {onion}, mince {garlic}, and chop {tarragon}, {cilantro}, and {parsley}; slice {scallion} and pat {lamb_shoulder} dry so it browns instead of steaming.
2. Heat {sunflower_oil} in a heavy pot over medium-high heat, season {lamb_shoulder} with {kosher_salt} and {black_pepper}, then sear in a single layer for deep browning on all sides, working in batches if needed so the pot does not crowd.
3. Lower to medium heat, add {onion} to the pot with a pinch of {kosher_salt} and sweat until softened and lightly golden. Stir in {garlic} and {coriander} for a brief bloom until fragrant, then add {dry_white_wine}, scraping up the fond, and reduce until the sharp aroma fades. Add {green_plum_preserves} and {chicken_stock}, return {lamb_shoulder} to the pot, and bring to a gentle simmer.
4. Cover partially and simmer over low heat until {lamb_shoulder} is tender but still sliceable and the broth tastes concentrated, stirring once or twice during cooking.
5. Stir in {tarragon}, {cilantro}, {parsley}, and {scallion} over low heat and cook briefly until vivid and aromatic. Taste the broth and adjust with the remaining {kosher_salt} for brightness, then let the stew stand off the heat so the herbs settle into the sauce.