Lamb chakapuli

Cut the lamb on the bone (1 kg) into small pieces.

Slice the onion (1 piece) into half rings, and remove the seeds from the hot green pepper (1 piece) and chop it.

Chop all the greens:

• green onions (1 bunch);
• cilantro (1 bunch);
• tarragon (1 large bunch);
• ramsons or garlic (3 cloves or 1 bunch).

In a cauldron or a pot with thick walls, layer all the prepared ingredients, alternating layers of meat, onion, greens, and spices:

• utzho-suneli (1 tsp);
• ground coriander (1 tsp);
• salt to taste.

Also, among the layers, add green plums or cherry plums (250 g).

Then add dry white wine (500 ml) to cover all the ingredients.

Bring the contents to a boil over medium heat, then reduce the heat to low.

Cover the pot with a lid and cook on low heat until the meat is tender.

Serve chakapuli in deep plates, generously sprinkled with fresh herbs.