Ingredients portion 10
Lamb ribs 1kg
Lamb fat 1kg
Parsley 200 g
Cilantro 200 g
Tarhun 200 g
Green onions 200 g
White dry wine 250ml
Tkemali plums 250 g
Salt to taste
Ground black pepper to taste
Cooking instructions 2 hours
1 Remove the membranes from the lamb and cut into pieces about 3 cm apart.
2 Chop the green onions not too finely.
3 Chop the parsley and coriander with the stalks.
4 Remove the leaves from the tarragon, tear off the coarsened stalks, the soft young stalks can be left on.
5 Chop coarsely in the same way.
6 Place some meat in the bottom of the cauldron.
7 Place some of the chopped herbs on it.
8 Continue to layer the meat and herbs in this way until they run out.
9 The last layer should be the greens.
10 Place the plums on top.
11 Pour over the wine, season with salt and pepper. Cover and stew over a medium heat for about an hour or longer until the meat separates from the bones.
12 The braising time depends on the age of the lamb, the older it is, the longer the braising time. Pour the hot chakapuli onto plates and serve. 
