Chanakhi in pots
7 servings
75 minutes
Chanakhi in pots is a traditional dish of Georgian cuisine, infused with the aromas of spices and fresh vegetables. It originates from ancient culinary traditions of Georgia, where meat stewed with vegetables was valued for its rich flavor and nutrition. The dish is based on tender lamb, which gains amazing juiciness when baked in a pot. Potatoes, eggplants, bell peppers, and tomatoes create a harmonious combination of textures and flavors, while garlic and tomato paste add spiciness. The uniqueness of chanakhi lies in its slow cooking in a ceramic pot, allowing the ingredients to release their aroma. It is served with fragrant herbs, making the meal truly cozy and rich in Caucasian flavor.
1
Cut the meat into cubes and place it in pots. Salt and pepper.
- Mutton: 600 g
- Salt: to taste
- Ground black pepper: to taste
2
Spread the finely chopped onion.
- Onion: 1 head
3
Lay out the diced potatoes.
- Potato: 7 pieces
4
Cut the eggplant into cubes and place it on the potatoes.
- Eggplants: 1 piece
5
Press the garlic from the top.
- Garlic: 7 pieces
6
Put one tablespoon of tomato paste in each pot.
- Tomato paste: 7 tablespoons
7
Slice the tomatoes into half rings and place them on top.
- Tomatoes: 2 pieces
8
Place finely chopped bell pepper on top of the tomatoes.
- Sweet pepper: 1 piece
9
Fill the pots with water up to the middle.
10
Put in the oven for 1 hour at 180 degrees.
11
Serve with fresh herbs (cilantro, leeks, green onions, dill).
- Green: to taste