Chanakhi (lamb and vegetables in a clay pot)

Chanakhi is Georgia's clay-pot lamb stew: meat and summer vegetables layered together, cooking tender in their own juices. Also known in the Armenian-Caucasus region.

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Method

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1. Salt the aubergine, let it stand for 15 minutes, then rinse and pat dry. ⏱ Timer: 15 min
2. Finely chop the herbs, and mix with the garlic and utskho suneli.
3. Put the meat in the bottom of a large clay pot (or 4 smaller clay bowls), season with salt and pepper, and add half the fat or butter.
4. Layer the onion, potato, aubergine and pepper on top, salting and sprinkling each layer with the herb mixture.
5. Top with the tomato slices and the remaining fat. Pour in 200 ml water.
6. Cover and bake at 180 °C for 2 hours, until the meat is falling-apart tender. ⏱ Timer: 2 h
7. Serve in the pot, with bread.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Traditionally baked in individual clay bowls (ketsi).
• Can also be made with beef; in that case bake 30 minutes longer.

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• Siberian-style lamb stew (baranina tushyonaya) · Russian
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More middle east & caucasus ideas

• İskender kebap (thinly sliced meat on fried pita, with tomato butter and yoghurt)
• Hünkâr beğendi (lamb stew on smoky aubergine purée)
• Tantuni (spicy finely chopped beef wrapped in lavash)
• Sulu köfte (meatballs in a tomato-vegetable broth, with rice)
• Etli yaprak sarma (vine leaves stuffed with minced meat and rice, with yoghurt)
• İçli köfte (bulgur-shelled, spiced meat-stuffed dumplings)
• Kuzu tandır (lamb shoulder roasted for hours until falling-apart tender)
• Karnıyarık (roasted aubergine stuffed with minced meat)

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