ჩანახი
Chanakhi (Lamb and Vegetable Pot) recipe
By pre-orderChanakhi is lamb and summer vegetables layered in a clay pot and left in a slow oven until everything melts together. There is no stirring and very little work, just good lamb fat doing its job. Any oven-safe pot works if you have no clay ones.
Not on the regular Deda menu. Want it cooked for you in Vancouver? Order it ahead for catering or a family dinner.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Serves
- 4
Ingredients
- 800 g lamb shoulder, in pieces
- 2 eggplants
- 3 potatoes
- 2 onions
- 4 tomatoes
- 2 bell peppers
- 4 cloves garlic
- 1 hot pepper
- 1 bunch each cilantro, basil and parsley
- Salt and pepper
Method
- Cut the vegetables into large chunks and chop the herbs with the garlic and hot pepper.
- Season the lamb well. Divide it between 4 clay pots or put it in one heavy pot.
- Layer the onion, potato, eggplant and pepper on top, salting each layer and scattering herbs in between.
- Finish with tomatoes. Add 50 ml of water per pot and cover.
- Bake at 170°C (340°F) for about 2 hours, until the lamb is very tender. Serve in the pots.
Tamara's tip: put the lamb at the bottom. Its fat rises through the vegetables as it cooks and seasons everything.
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