"Chakapuli" - Spring dish from Georgia - Lamb with greens

Fresh lamb and lots and lots of greens! Cooking is a must!
RECEPT:
- lamb or mutton 3kg;
- tarragon 3 bunches;
- green onions 3 bunches;
- coriander 2 big bunches;
- green young garlic 2 pieces;
- hot pepper 🌶 1 pc;
- cherry plum about 20 pieces (preferably fresh, if it is not available - take tinned, if it is not available - then tkemali sauce 100-150g);
- white dry wine 300ml;
- water 300-500ml (if the meat is juicy young, fresh herbs, you don't need water! - I didn't add it this time);
- salt.
1. rinse the greens very well. Chop them coarsely enough. Remove the tough parts of the tarkhun stalks.
2. Cut the meat into pieces.
3. In a large pot, place the largest pieces of meat on the bottom. About one third of the meat. Season with salt. Then arrange 1/3 of the greens and 1/3 of the alycha and peppers.
4. Repeat all layers. Top the third layer with additional salt and pour in white wine. If the meat is tough enough, add a little more water.
5. Cook on medium heat until boiling and then on low heat with a lid on. About one and a half to two hours.
With good lamb this is enough.
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