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Chakapuli (Lamb and Plums In Herb Sauce)
3 lb Lamb, shank or boneless, into 2-in pieces
5 bn (abt 20) fresh scallion, chopped fine
3 c -Water
2 tb Dried tarragon
1 ts -Salt, or to taste
1/4 ts -Pepper
1/4 c Fresh mint leaves, chopped OR 2 tb Dried mint
1 1/2 lb (10-12) fresh plums
1/2 c Fresh coriander, chopped
3 tb Fresh lemon juice
Put lamb in a dry pan, cover, & cover over low heat for 15 mins, stirring now & then. Add scallions & water, & bring to a boil. Add tarragon, salt, pepper, mint, & plums. Simmer over low heat for 20 mins. Add coriander & lemon juice & cook until tender. Total time will be abt 1 hr. Serve hot w/white rice. Serves 8 to 10 w/bread & salads. NOTE: The chakapuli may be frozen for future dining. Simply thaw out for several hrs & then briefly warm up.
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