Chanakhi
4 servings
180 minutes
Rumor has it that Stalin himself nicknamed this dish "Aragvi" in honor of his favorite river in Georgia. Initially, the recipe used only lamb, but today you can find chanakhi with beef and pork. It is important not to forget about spices and herbs - there should be plenty of them.
1
Prepare the necessary ingredients.
2
Cut the lamb into large pieces and place them at the bottom of a heatproof dish. Season with salt and pepper.
- Lamb: 500 g
- Salt: to taste
- Ground black pepper: to taste
3
Cut the potatoes into large pieces.
- Potato: 500 g
4
Cut the eggplants into large pieces.
- Eggplant: 500 g
5
Chop the onion into small cubes.
- Onion: 500 g
6
Cut the tomatoes into large pieces.
- Tomatoes: 500 g
7
Chop and slice the greens.
- Cilantro: 50 g
- Purple basil: 50 g
- Parsley: 50 g
8
Place the potatoes on top of the meat, and season with salt and pepper.
- Potato: 500 g
- Salt: to taste
- Ground black pepper: to taste
9
Next layer with coarsely chopped eggplants, also season this layer with salt and pepper.
- Eggplant: 500 g
- Salt: to taste
- Ground black pepper: to taste
10
Then add the onion. Season with salt and pepper.
- Onion: 500 g
- Salt: to taste
- Ground black pepper: to taste
11
Then add the coarsely chopped tomatoes. Season with salt and pepper.
- Tomatoes: 500 g
- Salt: to taste
- Ground black pepper: to taste
12
Sprinkle with chopped greens on top, cover with a lid. Place in an oven preheated to 190 degrees for 2-3 hours.
13
Place in an oven preheated to 190 degrees for 2-3 hours. Serve.
