Chakapuli is a springtime dish from Georgia, made by simmering lamb in its own juices with green plums and plenty of fresh herbs. Its tart, herbal flavor makes it one of Georgia’s most distinctive stews.
Place the lamb, onion, garlic, and hot pepper in a wide pot.
Add the apple juice mixture and salt. Cover and simmer over low heat for 40 minutes, stirring occasionally, until the lamb is tender and has cooked in its own juices.
Add the green plums and fresh herbs. Simmer over low heat for 15 to 20 more minutes, until the plums break down and give the sauce a tangy flavor.
Serve hot; cornbread makes a good accompaniment.
Store covered in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat over low heat.
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