Chanakhi with Satsivi Sauce
8 servings
120 minutes
Chanakhi with satsivi sauce is a true Georgian gastronomic delight, infused with the aromas of spices and fresh vegetables. This traditional dish preserves the culinary traditions of the region and consists of slow-cooked lamb with coarsely chopped vegetables that gradually absorb the juices of the meat and spices. The satsivi added at the end gives a rich nutty texture and exquisite spiciness. The dish is rich, with deep flavor and a slight acidity from tomatoes, while herbs complete it with fresh notes. It pairs perfectly with lavash, allowing you to enjoy the fullness of its rich sauce. Chanakhi with satsivi is a soulful, warming dish ideal for leisurely evenings with family or friends.
1
For lamb, it's good to take a ham, wash it, dry it, and cut it into pieces the size of a garlic head. If there is tail fat, it can be melted in a cauldron; if not, sunflower oil will do. Heat it (melt it), add the lamb, and fry for about 7 minutes on high heat, then reduce to medium and start chopping vegetables. This will take about 15-25 minutes, during which the meat will partially cook.
- Bone-in lamb: 1 kg
- Salt: to taste
- Ground black pepper: to taste
2
We cut the vegetables coarsely! We salt the meat (not too much) and pepper it.
- Salt: to taste
- Ground black pepper: to taste
3
On the layer of meat, first add a layer of onion and garlic, then sliced carrots (0.5 cm diameter - not thin), followed by potatoes, peppers, eggplants, and tomatoes, then salt, pepper, and add khmeli-suneli again.
- Onion: 2 pieces
- Garlic: 3 cloves
- Carrot: 2 pieces
- Potato: 2 pieces
- Red sweet pepper: 1 piece
- Eggplant: 2 pieces
- Tomatoes: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Khmeli-suneli: to taste
4
Cover with a lid, reduce the heat slightly below medium, and simmer for 40 minutes.
5
Pour the satsivi sauce (I took it in a glass bottle from the store, need 5 tablespoons), add tomato paste, and mix.
- Satsivi sauce (walnut sauce): 100 ml
- Tomato paste: 50 g
6
Cook for another 15 minutes, then stir and taste for salt, add greens and simmer for another 15 minutes.
- Salt: to taste
- Parsley: 1 bunch
- Fresh cilantro (coriander): 1 bunch
7
If the carrot rings have become soft, the dish is ready. It's especially delicious to eat this with thick lavash, dipping it in the resulting sauce.
