Georgian Lamb Stew Chanakhi

lamb stew chanakhi
Georgian Lamb Stew Chanakhi

Originally from Georgia, this delicious lamb stew Chanakhi is made in layers: meat goes in at the bottom of the pot, then veggies and herbs. This pot roast melts in your mouth.

lamb stew chanakhi 2
1 pot (~2 portions)
Medium ★★
2 hours
Main Course
Nutritional Information Per Serving
365 cal
40 g
20 g
15 g
  • Lamb: 200 g
  • Potatoes: 2 average
  • Garlic: 2-3 cloves
  • Butter: 2 tablespoons
  • Fresh tomatoes, chopped: ½
  • Tomato paste: 2 tablespoons, I use canned tomatoes more often than paste
  • Bell pepper: ½
  • Eggplant: ½
  • Carrot: ½
  • Stock: 1 cup
  • Onion: ½
  • Cilantro: to taste
  • Ground black pepper and salt: to taste
1 Dice the eggplants, salt and leave for half an hour. This way the bitterness of the eggplant will disappear. After half an hour, drain the juice that the eggplants will release and rinse the eggplants under water.
2 Dice the meat. Place in the bottom of the pot.
3 Cut the onion into rings or cubes (as you prefer). Place on top of the meat.
4 Cut the carrots into rings and the potatoes into cubes. Place in the pot in layers.
5 Next, lay out the eggplants.
6 Place the sliced bell peppers on top of the eggplants.
7 Add tomato paste or canned tomatoes on top of all layers, add garlic.
8 Pour the stock in about halfway up the pot.
9 Cover the pot with a lid and send it to the oven at 180 for about 1 hour and 45 minutes. During this time the vegetables and meat will become soft and each vegetable will give its own flavor and juice.
10 At the very end I add fresh chopped tomatoes and chopped cilantro and leave in the oven for another 15 minutes.

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