Tiko Tuskadze of the Little Georgia restaurant uses two small, green sour plums which give this very typical Georgian stew its unique flavour. Sour plums are now in season and available from Turkish or Persian shops, but you could substitute a large red or yellow under-ripe plum.
Preparation time: 15 minutes
Cooking time: 90-110 minutes
500g lamb shoulder, cubed
2-3 tbsp olive oil
3-4 cloves garlic, crushed
150g spring onions, chopped
1 medium green pepper, diced
60g fresh tarragon, chopped
10-15g fresh dill, chopped
80-90g plums, halved, stoned and diced
1 bay leaf
70ml dry white wine
Heat the olive oil in a heavy-based casserole and brown the lamb.
Add the garlic, the chopped spring onion and pepper. Stir over a medium heat for a few minutes.
Add the plums, herbs and the white wine and season.
Add the bay leaf and cover.
Turn down the heat and simmer on top of the stove until the lamb is tender —this takes between 75 and 90 minutes.
Season to taste and serve with new potatoes or crusty bread.