Georgian "Chakapuli"

1,5 kg fresh lamb

200 g fresh tarragon

100 g cilantro

100 g dill

100 g green onions

10 PCs sour green plums

1 glass dry white wine

black pepper

salt

Rinse greens, coarsely chop, more finely chop the onion.

Meat cut into small slices, layers, put in a pot of meat and greens, put the plums, pour all the wine, not to add water, pepper and salt.

Simmer Georgian "Chakapuli on medium heat for one hour until tender meat.

Served Georgian "Chakapuli hot. The ingredients are not replaced, lamb meat and tarragon required.

The author of the recipe: Squirrel ***