Traditionally, key ingredients of this dish are lamb and tarragon, but after desperate search of desired parts of lamb in Telavi Market , my father decided to buy veal for making Chakapuli (literally meaning the meat and greens boiled in its juice without removing the froth). The dish originates from Kakheti (East Georgia), as the lamb is very popular there and it is seasonal, usually made in Spring.
Surprisingly, when we finally arrived in the village, my father asked me to make Chakapuli 
so here is what I’ve made and what everyone liked in there.
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