Begin by washing the lamb or beef, and once they dry out, slice them into pieces.
Pour meat into a large pan, add white wine, and put the pan on low to medium heat for 15-20 minutes. In this step, you should stir the content with a wooden spoon frequently.
Now let's move on to herbs; strip their leaves from the stalk, chop herbs and onion, crush the garlic, and blend them.
When the wine in the pan is steamed and a low amount remains, you can add your chopped herbs and plums into the pan. Pour 1 liter water into the pan to make sure your content covers with it.
To make Chakapuli tastier, add Tkemali and salt to the ingredients and keep stirring until cooking. Instead of Tkemali, you can add lemon juice.
Let your dish boil on low heat for about one hour until the ingredients cook well.Instead of pouring the ingredients into the pan, you can use the layering method. Start by putting a layer of meat, followed by a layer of herbs, and then Tkemali as the third layer. Repeat these layers, ensuring they are soaked in water until the ingredients are cooked. Next, close the lid and place the pan on low heat. Add salt and white wine once you see steam from the pan.