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Chakapuli (Lamb And Plums In Herb Sauce)

fruits, iranian, jewish, lamb, russian

3 lb lamb, shank or boneless, into 2-in; pieces
5 bunch (abt 20) fresh scallion, chopped fi; ne water
2 tablespoon dried tarragon salt, or to taste pe; pper
1/4 cup fresh mint leaves, chopped or
2 tablespoon dried mint
1 1/2 lb (10-12) fresh plums
1/2 cup fresh coriander, chopped
3 tablespoon 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

Yield: 8 servings

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