Chanakhi with lamb and greens
6 servings
30 minutes
If you are expecting guests, then take a cast iron cauldron and start making chanakhi. This is a smart and tasty dish - any guest will be happy to have it.
1
We take half a kilogram of tomatoes, make a cut on top, and put a piece of lamb fat and a clove of garlic in each. Then we take eggplants, cut off the stem, make several longitudinal cuts, and also stuff them with lamb fat and garlic. We add salt to taste to both the tomatoes and the eggplants.
- Tomatoes: 1 kg
- Fat tail fat: 60 g
- Garlic: 2 heads
- Sea salt: to taste
2
We clean the potatoes and cut the tubers in half. In a large cast-iron pot or saucepan, we layer tomatoes, then eggplants, then tomatoes again, and then eggplants again. We place some potatoes here and there, and on top, we put one large piece of lamb with a bone.
- Potato: 1 kg
- Tomatoes: 1 kg
- Eggplants: 6 kg
- Mutton: 0.5 kg
3
We pour a little wine to prevent the dish from burning. We can also add tomato puree — for this, we need to pour boiling water over the remaining tomatoes, peel them, and mash them into puree. We add salt, cover with a lid, and simmer for 2 hours on low heat. We do not stir, otherwise the tomatoes will spread, and the eggplants will turn into mush — and all the beauty will be lost.
- Dry white wine: 0.5 glass
- Tomatoes: 1 kg
- Sea salt: to taste
4
You can chop some greens into it, or you can do without them. In any case, it turns out to be a very aromatic and colorful dish: red tomatoes, blue-black eggplants, brown meat, yellow potatoes.
- Parsley: to taste
- Coriander: to taste
- Tarragon leaves: to taste
5
When the chanakhi is ready, we take out the meat, remove it from the bones, and place it on a dish. We arrange tomatoes and eggplants around it and sprinkle greens on top.
- Mutton: 0.5 kg
- Tomatoes: 1 kg
- Eggplants: 6 kg
- Parsley: to taste
- Coriander: to taste
- Tarragon leaves: to taste