Lamb chanakhi, the recipe of which we will tell you, is Georgian meat dish in pots. Hearty meat and fragrant vegetables with gravy can serve as a first or second course. cook lamb chanakhi, a traditional recipe, and a nutritious lunch that will warm your family on a cold winter evening.

Chanakhi cooking recipe

Chanakhi is with vegetables in portioned clay pots. This hearty, hot and fragrant dish languishes in the oven (or oven) for a long time, thanks to which the meat turns out to be very juicy and reveals all its taste and aroma. Exist different recipes chanakhi, in which the ingredients may vary depending on what the hostess has on hand at the moment. Usually potatoes, beans, tomatoes are added to meat, Bell pepper and eggplant. Be sure to put a lot of chopped greens, especially cilantro. From spices, you can use suneli hops, dried barberry, coriander and tarragon. But the main ingredient of chanakhi is lamb or young lamb meat. It should be a piece on the bone with a little fat for juiciness. If there is no fat on the meat, add finely chopped fat tail fat to the dish. best quality you can by looking at the T-Bone online meat store, or at the Capital Market in the official store.

Particular attention should be paid to dishes. Prepare lamb chanakhi should be in portioned clay pots for baking. They keep the temperature perfectly and allow the dish to languish in own juice. If you want more gravy, add a little more water to the pots. It will turn into a fragrant broth and the finished dish will look more like a thick soup.

Traditional lamb chanakhi recipe

To cook lamb chanakhi, a traditional recipe, we recommend grain-fed. This is a cut with a sufficiently large amount of connective tissues, which, during prolonged heat treatment, soften and give an amazing fat. Buy marbled beef, as well as lamb meat, you can visit the T-Bone online meat store.

For the chanakhi, peel and cut the potatoes into medium sticks, de-seed and cut into bell pepper, coarsely chop the eggplant, cut the lamb into portions. Put some potatoes in each pot, then lamb, eggplant, sweet pepper, finely chopped tail fat and onion half rings on top. Salt, pepper, generously sprinkle with finely chopped herbs, garlic and pour in a small amount of water. Add Georgian spices such as barberry and coriander and cover tightly.

Send to the oven preheated to 200 ° C for an hour, then lower the temperature to 170 ° C and cook for about an hour and a half. 15 minutes before cooking, remove the lids from the pots and add the chopped tomato. Serve lamb chanakhi, the recipe is traditional, with fresh pita bread. Enjoy your meal!

Chanakhi is a well-known and beloved dish by many. Georgian cuisine. The meat is stewed with vegetables and spices in ceramic pots in the oven or oven or stewed in a deep frying pan on the stove. In fact, it resembles a Russian roast, and it is translated from Georgian exactly like this - "hot", but unlike the Russian roast, the tone for everything is set by an obligatory and invariable vegetable - eggplant and Caucasian spices.

Traditionally used for chanakhi fatty lamb, but they also cook it and, pork and chicken. In winter, some vegetables can be frozen (I'm talking about sweet peppers and eggplants) or canned (I'm talking about tomatoes). The ingredients for chanakhi can be pre-fried or placed in pots directly raw.

Prepare the ingredients:

At the bottom of the pots, lay the bacon or pieces of lamb fat down. Sprinkle with different spices to taste.

Add chopped onion and garlic.

Then lay slices of vegetables in layers: potatoes, carrots, eggplants.

Cover with tomato and pepper slices.

Salt and sprinkle with spices again.
Juiciness of vegetables, i.e. the juice released from them should be enough to extinguish, but sometimes they add a little water, orient yourself ...

Cook lamb chanakhi in the oven at 180-200 degrees for at least 1.5 hours.
Serve chanakhi straight from the pots or transfer it to bowls.

Lamb chanakhi is ready!

Enjoy your meal!

Chanakhi from lamb in a saucepan according to the classic recipe - the application is rather strange. Because chanakhi is normally cooked in pots and in the oven. But the circumstances are different - the pot may break (or maybe it never existed), the oven may break. Or maybe the oven is busy cooking something else delicious. In general, I think that all this is not a reason to refuse to cook chanakhi, the dish is delicious!

In a saucepan, potatoes blend a little differently than in the oven, but otherwise it turns out no worse. Except for the containers for cooking and the fact that the dish will be stewed, respectively, not in the oven, but on the stove, this will be the most classic chanakhi recipe. Well, except for the nuance that in Georgia each locality can have its own recipe for chanakhi, and, of course, it will be considered a classic there.

The composition of the ingredients that I use, laying in layers, lack of frying - a friend from Tbilisi taught me all this. In general, twist it as you like, I just wanted to say here that the recipe is not Soviet, not invented or processed (except for the fact that chanakhi is in a saucepan), but native Georgian.

We use the thigh part of lamb. We cut it into large pieces, approximately like a barbecue, and put it on the bottom of the pan.

We clean the potatoes, cut into large pieces, lay on top of the lamb.

We clean the eggplant, cut it no matter what pieces - they will still be extinguished. Lay on top of the potatoes.

Cut the onion into thin rings, lay on top of the eggplant.

Starting with the onion layer, the order of the layers does not matter anymore, do as you like. I'm pouring at this stage tomato juice(more precisely, a sort of liquid tomato paste, it is thicker than juice), salt and pepper.

Well, the final layer in my case is tomatoes cut into pucks.

With all this goodness, we act simply. We put on the stove on a fairly strong fire (ceramic electric stove - mode 7) for one hour. The lid should be closed, but not tight. After the first hour, you can usually already see that most of the liquid has evaporated. For the second hour, we simmer the vats with the lid now normally closed over low heat (ceramic electric stove - mode 3). This photo shows very clearly how much the dish is stewed during the cooking process.

Well, here's what we got. As you can see, the classic lamb chanakhi in a saucepan comes out no worse than in a pot.

As the saying goes, "let's drink to the fact that our desire to eat chanakhi always coincides with the ability to do it!"

Chanakhi- a wonderful dish. Delicious, light but filling. Requires minimal preparation time and effort, and then puffs quietly on the stove without supervision, teasing with smells.

Options chanakhi a lot of. In portioned pots, with whole eggplant stuffed with tail fat. It can be cooked both in the oven and just on the stove. In the process of comparing recipes, it turned out that when cabbage is added to a dish, basma or dimlama is obtained. In this case, the pots are not used, and the eggplants are cut into pieces.

For the chanakha you will need:

  • Mutton. Here is a spatula. Approximately 800 grams were used in a dish.
  • Eggplant - here 3 pieces.
  • Fatty fat.
  • Onions - 4 small onions here.
  • Potatoes - it's good to use small ones here, just for the sake of not needing to cut them. Potatoes in this dish are either laid in whole tubers, or, if the tubers are large, then they are cut into 2-3 parts.
  • Tomatoes - 4-5 large enough. Since I have tomatoes from the garden, the balcony variety, i.e. tomatoes are slightly larger than cherry tomatoes, then I took about 20-25 pieces.
  • Carrots - 3-4 pieces, depending on the size. Since my family treats carrots with coolness, I took a couple of small ones just to indicate its presence.
  • Bulgarian pepper - 5-6 pieces.
  • Garlic - 6-7 cloves.
  • Salt.
  • Black pepper, freshly ground.
  • Greens. Here cilantro and parsley, in approximately equal proportions.


Calories: Not specified
Time for preparing: Not specified

Chanakhi is meat and vegetables stewed in a cauldron or clay pots, a dish of Georgian cuisine. This tasty and satisfying dish uses young lamb meat and tail fat. But in urban areas good lamb it’s not easy to find, it’s much easier to replace it with more affordable meat - veal, pork, or even. Of course, such a replacement no longer makes it possible for this recipe to claim to belong to traditional Georgian cuisine. You can compensate for this by observing all the other requirements of Georgian cuisine, namely, to take only fresh vegetables and greens, and use only natural seasonings. No pre-made spice mixes or tomato paste, canned tomato or dried herbs in the vats should not be. Cooking chanakhi in a cauldron.

Ingredients:
- veal, beef or pork - 0.5 kg;
- eggplant - 2 pcs (medium);
- potatoes - 700 gr;
- onions - 3 large onions;
- carrots - 2 small;
- fresh tomatoes - 7-8 pcs;
- cilantro - a large bunch;
- hot peppers - 1 pod;
- garlic - 5-6 cloves;
- water - 1 glass;
- salt, ground pepper - to taste.

How to cook with a photo step by step




Vegetables and meat are loaded into the cauldron at the same time, in layers, so everything needs to be prepared in advance. Slicing vegetables large or medium. Cut the meat into portions (not very small).





Peel the potatoes and cut them into large chunks. If the potatoes are small, then leave them whole, cut the medium-sized tubers in half.





Chop the onion into large half rings.







Carrots for chanakhi cut into circles or large sticks.





Do not peel the eggplant. It will give the desired sharpness to the finished dish and will not allow the pulp to boil. Cut the eggplant into 3 cm thick slices, then cut each into 4-6 pieces. Rinse in water or soak the eggplant in a saline solution is not necessary.





We don't peel the tomatoes either. We cut into large slices or arbitrarily, in pieces. Tomatoes are desirable to take ripe, juicy.







Chanakhi in a cauldron is prepared with the addition capsicum and garlic. Ready meal should be quite spicy, almost “on the verge”, but if you don’t welcome such taste sensations, then put less pepper and garlic. Cut the pepper into large rings, cut the garlic into plates.





If the meat is completely lean, without fat, then melted fat can be poured into the bottom of the cauldron or vegetable oil. Lay out a layer of onions. Arrange the pieces of meat on the onion. Salt and pepper.





Close the meat with potatoes, salt and pepper again.





Next add carrots and eggplant. Salt.







Pour a layer of chopped cilantro or parsley (you can also add basil - at your discretion).





The top layer is made from tomatoes. Salt, pour a glass of hot water. Cover the pot with a lid and bring to a boil. On a quiet fire, cook chanakhi in a cauldron for half an hour so that the vegetables give up their juice.





Then rearrange the cauldron in the oven, add a little more water (if necessary) and simmer for 1.5 hours at a temperature of 180 degrees.





Chanakhi from a cauldron is served in portions, in a deep bowl, adding fresh herbs. The best supplement to that hearty meal there will be a glass of dry red wine, fresh vegetables and juicy greens. Enjoy your meal!






Author Elena Litvinenko (Sangina)