Main Course
Chakapuli with Thai Rice Milk: Georgian Herb Stew, Dairy-Free
Original name: Chakapuli with Thai Rice Milk
About this dish
Chakapuli is a beloved Georgian spring stew from the Kakheti region, traditionally made with lamb, tarragon, green plums, and white wine. This version swaps heavy dairy for Thai rice milk, keeping the bright, tangy character while making it naturally dairy-free and gentle on the stomach.
It's a loud, herby, hug-in-a-bowl kind of dish that comes together in one pot.
Ingredients
UK and US measurements are both included for every recipe.
Lamb shoulder
protein800 g
Imperial measurement: 1.75 lb
Fresh tarragon
herb60 g
Imperial measurement: 2 cups loosely packed
Green plums
fruit6 whole
Thai rice milk
liquid400 ml
Imperial measurement: 1⅔ cups
Dry white wine
liquid200 ml
Imperial measurement: ¾ cup plus 1 tbsp
Yellow onion
vegetable1 large
Garlic
vegetable4 cloves
Fresh cilantro
herb30 g
Imperial measurement: 1 cup loosely packed
Fresh dill
herb20 g
Imperial measurement: ½ cup loosely packed
Ground coriander
spice1 tsp
Sea salt
seasoning1½ tsp
Black pepper
seasoning½ tsp
Method
Brown the lamb
8 minutesHeat a Dutch oven over medium-high heat. Add the lamb chunks and cook until browned on all sides, about 6-8 minutes. Work in batches if needed to avoid steaming.
Sauté aromatics
4 minutesReduce heat to medium. Add the onion and garlic to the pot and cook until soft and fragrant, about 4 minutes, scraping up any browned bits.
Add liquids and simmer
3 minutesPour in the white wine and Thai rice milk. Stir in the ground coriander, salt, and pepper. Bring to a gentle simmer.
Add plums and herbs
25 minutesAdd the halved green plums and half of the tarragon. Cover and simmer gently until the lamb is tender, about 25 minutes.
Finish with fresh herbs
5 minutesStir in the remaining tarragon, cilantro, and dill. Taste and adjust salt. Let rest for 5 minutes before serving.
Equipment
- Dutch oven or heavy-bottomed pot
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
Nutrition facts
Tips
- Green plums are traditional, but if you can't find them, unripe apricots or a handful of sorrel plus a squeeze of lemon will bring that necessary tartness.
- Don't skip the final fresh herbs—they keep the stew bright and fresh, which is the whole point of a good chakapuli.
- Thai rice milk is lightly sweet and won't curdle in the wine, making it a reliable dairy-free stand-in for the cream some modern versions add.
- This stew tastes even better the next day, so make a big pot and reheat gently on the stove.
Serving suggestions
- Serve hot with crusty bread or warm lavash to soak up the broth.
- Pair with a light cucumber and tomato salad for a fresh contrast.
- A glass of dry Georgian white wine, like Tsinandali, completes the meal.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.