Chanakhi with lamb loin
2 servings
90 minutes
Chanakhi with lamb is a traditional Georgian dish that embodies the richness of flavors and aromas of Caucasian cuisine. Its origin is linked to the ancient culinary traditions of Georgia's mountainous regions, where slow-cooking meat in clay pots allows all its nuances to unfold. Tender lamb combines with stewed vegetables, rich broth, and aromatic herbs, creating a harmony of taste filled with warmth and depth. Chanakhi is perfect for a family dinner or cozy gathering as its rich aroma brings people together and awakens the appetite. Served in a clay pot, it retains heat and adds a special charm to the meal, turning ordinary food into a true gastronomic delight.
1
We take a pot for baking.
2
Chop the onion and 2 cloves of garlic into cubes. Place them in a pot.
- Onion: 1 piece
- Garlic: 2 cloves
3
We also add finely chopped cilantro, parsley, celery, hot pepper, dried cilantro, khmeli-suneli, thyme — all to taste and preference!
- Fresh cilantro (coriander): to taste
- Chopped parsley: to taste
- Celery leaves: to taste
- Khmeli-suneli: to taste
- Ground black pepper: to taste
- Wild thyme: to taste
- Dried cilantro (coriander leaf): 10 g
4
On top, we place 3 pieces of lamb ribs, a whole tomato, a small eggplant cut into slices, and a peeled small potato. We sprinkle everything with coarse salt.
- Lamb loin: 200 g
- Tomatoes: 1 piece
- Eggplant: 1 piece
- Potato: 1 piece
- Coarse salt: to taste
5
Pour all the ingredients with pre-cooked lamb broth or boiling water (optional). You can fill it to the brim of the pot for soup, or add a little liquid for a complete hot dish.
- Meat broth: to taste
6
Place the pot in a preheated oven at 250 degrees for 1 hour.
7
Sprinkle fresh cilantro when serving.
- Fresh cilantro (coriander): to taste
