Title: Chakapuli (Lamb & Plums in Herb Sauce)
Categories: Lamb Jewish Georgian Israel Fruit
Yield: 8 Servings

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

All of ingreds except fresh plums are very reminiscent of Persian cooking. My theory is that Persians, over centuries, had a considerable amount of influence on Georgian cooking. I believe will also find favor in American kitchen.

1. Put lamb in a dry pan, cover, & cover over low heat for 15 mins, stirring now & then. Add scallions & water, & bring to a boil. 2. 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.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPilleggi

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