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Chakapuli (Lamb And Plums In Herb Sauce)

8 Servings
3 lb lamb,shank or boneless,
-into 2-in,pieces
5 bn (abt 20) fresh scallion
-chopped fi,ne water
2 T dried tarragon salt,or to
-taste pe,pper
1/4 c fresh mint leaves,chopped
2 T mint,Dried
1 1/2 lb (10-12) fresh plums
1/2 c fresh coriander,chopped
3 T fresh lemon juice

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.

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