Ingredients

• 3 pounds lamb, preferably shoulder or leg, cut into chunks
• 1.25 cups cherry plums, pitted and halved
• 3 cups fresh tarragon, chopped
• 1.5 cups wild garlic, chopped OR 1 cup loosely packed other herbs, chopped (parsley, mint, dill, cilantro)
• 2 large onions, thinly sliced
• 3 cups white wine (at most; Georgian variety if available; qveri is recommended if possible)
• 1 cup water or as needed
• Salt and pepper, to taste
• 2 tablespoons vegetable oil

Preparation

1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the lamb chunks in batches, searing until all sides are golden brown. Remove and set aside.
3. In the same pot, reduce the heat to medium. Add the sliced onions.
4. Cook until they are soft and translucent, about 5 minutes. Remove temporarily from the heat.
5. Reserve a few tablespoons of tarragon for garnish. Add the rest of the herbs and the plums to the pan.
6. Return the lamb to the pan. Pour in the white wine and water. Adjust the liquid so it just covers the ingredients; add more water if necessary.
7. Season with salt and pepper.
8. Bring to a boil, then reduce heat to low and cover.
9. Simmer very gently for about 1.5 to 2 hours, or until the lamb is very tender.
10. Taste and adjust the seasoning if needed. The stew should have a balanced, tangy flavor from the plums. Garnish with the reserved tarragon.

Suneli Valley, modified