How to cook lamb chanahi in pots. Chanakhi - Georgian stew with vegetables

03.07.202027.05.2017

Step 1: take the eggplants.

The final flavor of the entire dish often depends on the ripeness and condition of this vegetable. Take an eggplant and weigh it in your hand. Ripe and good eggplant must be heavier than it appears visually. The skin should be smooth and shiny. Feel the eggplant with both hands. If you feel that it is soft in some places, it is most likely rotten inside. So, take the eggplant, wash it, peel it with a knife and cut it on a cutting board cubes, approximately 3x3. Then put them in a bowl and add salt. Leave the diced eggplants in a bowl for 30 minutes so that the bitterness goes away. Next, pour the eggplants into a colander and rinse them cold water, let the water drain and squeeze it out a little with your hands. The eggplants can be set aside.

Step 2: take the meat.

For chanakha we use lamb meat. When choosing meat, you need to carefully examine it. It is especially important to check whether the meat is frozen or not. This is done by pressing the fingers on the piece. Then wait a while and look at the hole; if it is filled with blood, then the carcass was most likely frozen. By the way, check that the meat is not sticky, this is a sign that it is spoiled and unsuitable for food. Take the lamb, wash it and dry it with a paper towel. Cut the meat on a cutting board small pieces (3x3).

Step 3: take tomatoes.

Wash the tomatoes well under cold water and cut them with a knife on a cutting board. small cubes, approximately 2x2.

Step 4: take carrots.

Wash the carrots, peel them with a knife, rinse again and rub on coarse grater .

Step 5: take the onion.

Wash the onions, peel them, rinse again with water and grind knife on a cutting board.

Step 6: take the potatoes.

We thoroughly wash the potatoes, peel them and rinse them again with water. Then cut into small pieces on a cutting board cubes 2x2.

Step 7: Place the ingredients in the pot.

Take a clean pot. Place lamb meat cut into small pieces at the bottom of the pot. Let's salt it and pepper it. Then, a layer of diced potatoes, and eggplant on top of it. Next, crushed onion, grated carrots on it. Lastly, add half of the chopped tomatoes, add a little salt and pepper. If you want to make the dish thinner, add some water.

Step 8: stew lamb with vegetables.

We place our pots of meat and vegetables in a cold oven. Simmer at temperature 180 degrees during 1.5 - 2 hours. 15 minutes before readiness, add the remaining chopped tomatoes and chopped garlic with a knife, add a bay leaf. Chanahi is ready!

Step 9: Serve the canakhi.

Ready dish sprinkle with finely chopped herbs. Serve hot in pots. Bon appetit!

If you add a little white wine at the end of cooking chanakha, it will give the dish an incomparable aroma.

Chanakhs are prepared in clay pots, cauldrons or any other container with a thick bottom. After all, this dish is not just boiled, it is simmered over low heat.

To prepare chanakha, you can use spices such as parsley, cilantro, basil, black and red pepper.

Description

Lamb Chanakhi is a dish Georgian cuisine, which is traditionally cooked in pots, and then served in them. They make a delicacy from meat with the addition of a large amount of vegetables, fresh herbs, aromatic spices and seasonings. Often classic dish They are prepared for various celebrations or holidays, but this dish is also perfect for every day. It won't be difficult to prepare it. You don't have to stand at the stove for hours. All you need is to chop the lamb into portions, chop the vegetables and herbs, lay everything out in layers and put it in the oven to simmer. As you can see, there is nothing complicated about this. Follow step by step photos our recipe - and you will succeed.
For vegetables, use potatoes, carrots, eggplants, tomatoes, and onions. And to enhance the aroma, add aromatic spices, such as dry adjika, suneli hops, ground red and black pepper. Fresh herbs cilantro and parsley will add bright colors and freshness to the dish.
How to cook classic Georgian-style lamb chanahi in the oven at home? Read more about step by step recipe and photos below.
Let's start cooking together!

Ingredients

Lamb Chanakhi - recipe

We will start cooking by preparing everything necessary products. To begin, take the meat and rinse it under running water. Then dry with paper towels to absorb excess moisture. After this, cut the product into portions. Set aside. Tackle your vegetables. Take carrots, potatoes, onions, bell pepper and clean them. Then rinse thoroughly. Cut the potatoes and eggplants into cubes, chop the carrots into strips, and chop the onion as desired.

Wash the tomatoes and make cross-shaped cuts on them. Place in a bowl and pour over boiling water. After 5 minutes, remove the skin. Grind with a blender until smooth.

Wash the fresh cilantro and parsley thoroughly and chop it with a sharp kitchen knife.

Prepare the pots and place the chopped meat on the bottom.

Place potatoes and eggplants in the next layer.

Place onions and carrots on top of the vegetables. Sprinkle with black and red ground pepper, suneli hops, salt, dry adjika.

After this, distribute the crushed tomatoes over the entire surface of the pot.

Chanakhi- a wonderful dish. Tasty, light, but satisfying. Requires minimal time and effort to prepare, and then quietly puffs on the stove without supervision, teasing smells.

Options chanakhi a lot of. In portioned pots, with whole eggplants stuffed with fat tail fat. It can be prepared either in the oven or simply on the stove. In the process of comparing recipes, it turned out that when cabbage is added to a dish, the result is basma or dimlyama. In this case, pots are not used, and the eggplants are cut into pieces.

For chanakha you will need:

Mutton. Here's a spatula. About 800 grams were used in the dish.
Eggplants - there are 3 pieces.
Fat tail fat.
Onions - here are 4 small onions.
Potatoes – it’s good to use small ones here, just for the sake of not having to cut them. Potatoes in this dish are either placed with whole tubers, or, if the tubers are large, then they are cut into 2-3 parts.
Tomatoes - 4-5 fairly large. Since I have tomatoes from the garden, they are a balcony variety, i.e. The tomatoes are a little larger than cherry tomatoes, so I took about 20-25 pieces.
Carrots - 3-4 pieces, depending on size. Since my family is cool with carrots, I took a couple of small ones just to indicate its presence.
Bell pepper - 5-6 pieces.
Garlic - 6-7 cloves.
Salt.
Black pepper, freshly ground.
Greenery. There is cilantro and parsley, in approximately equal proportions.

Prepare the ingredients.

Advice. Chanakhi can be cooked in a large cauldron or portioned pots. There are two cooking options: in the first, more labor-intensive option, all the vegetables are pre-fried a little. And in the second option, they are placed in a cauldron or pots without frying. How to choose is up to you, guided by the availability of time or dietary considerations... Personally, I prefer the roasted option - for my taste it turns out much better;)

Wash the meat, dry it and cut it into medium pieces of 30-50 g.

Advice. In the original, for chanakha, young lamb with bones or pulp is taken. The meat can be chopped into medium pieces along with the bones, or, if you have pulp, cut it into medium pieces. Lamb can be replaced with beef.
Also, an obligatory ingredient of chanakha is fat tail fat. But if it is not available in your area, or you decide to cook chanahi with beef, lard can be replaced with butter.

Wash the eggplants and cut into medium or in large pieces.
Place in a bowl, add salt coarse salt, mix and leave for half an hour.

Then rinse the eggplants with cool water and lightly squeeze out the moisture.

Advice. For chanakha, all vegetables need to be cut into fairly large pieces so that after stewing they retain their shape and have an attractive appearance. appearance. If you cook chanakhi in a large cauldron, you can cut it even larger than in my photos.
If possible, you can buy small vegetables: tomatoes, potatoes and small eggplants - you can put them directly whole.

Wash, peel and coarsely chop the potatoes (cut medium potatoes in half, large ones into 4 pieces, leave small ones whole).
Peel the onion and cut into quarter rings.
Wash the bell pepper, cut off the cap, remove the core with seeds and cut the pepper into large strips.
Wash the tomatoes and cut into segments (cut the tomatoes last, before putting them in pots).
Peel the garlic and finely chop it with a knife.
Wash the basil, parsley, cilantro and dill, dry and chop.
Also chop the green onions.
Wash the green hot peppers, carefully cut them lengthwise and remove the seeds.
Cut the pepper into small cubes.

Advice. WITH hot pepper It is better to work with gloves so as not to burn the mucous membranes of the eyes or nose by accidentally rubbing them with your hand.
The heat of the pepper is concentrated in its seeds, so if you don't want the dish to be too spicy, be sure to remove them.

Heat a little in a frying pan vegetable oil, add the eggplants and fry on all sides for 2-3 minutes, until golden crust.

Remove the eggplants from the pan and set aside.
Add a little oil to the pan, add the bell pepper and fry for about 5 minutes, stirring occasionally.

Then, fry the potatoes in a frying pan until golden brown, transfer to a bowl and set aside.

Add a little oil to the pan, add the onion and fry, stirring, for about 5 minutes over medium heat. Place the onion in a bowl.

Place the meat in a frying pan (in one layer) and fry for about 5-7 minutes until golden brown.

Place fried vegetables and meat (or unfried vegetables and meat, if you prefer this option) into a cauldron or pots in layers. Add a little salt to each layer, to taste.

Place fat tail fat (if using) on the bottom. If not, just skip this point, and when adding food, add butter instead of lard.
Then the meat is in one layer.

Onion + piece of butter.

Eggplant.

Potatoes + a piece of butter.

Tomatoes.

Lamb chanahi in a saucepan according to a classic recipe - a rather strange application. Because chanakhi is normally prepared in pots and in the oven. But the circumstances are different - the pot may break (or maybe it never existed), the oven may break down. Or maybe the oven is busy preparing something else delicious. In general, I think all this is not a reason to refuse to cook chanakhi, the dish is delicious!

The potatoes are stewed in a saucepan a little differently than in the oven, but otherwise they turn out just as good. Apart from the container for cooking and the fact that the dish will be stewed not in the oven, but on the stove, it will be the best thing ever. classic recipe chanakhi. Well, except for the nuance that in Georgia, each locality can have its own recipe for chanakha, and, of course, there it will be considered a classic.

The composition of the ingredients that I use, laying in layers, lack of frying - a friend from Tbilisi taught me all this. In general, twist it as you wish, I just wanted to say here that the recipe is not Soviet, not invented or processed (except for the fact that the chanakhi is in the pan), but rather native Georgian.

We use lamb thigh. We cut it into large pieces, similar to shish kebab, and place it on the bottom of the pan.

Peel the potatoes, cut them into large pieces, and place them on top of the lamb.

We clean the eggplants, cut them, no matter what pieces - they will still be stewed. Place on top of the potatoes.

Cut the onion into thin rings and place on top of the eggplants.

Starting from the onion layer, the order of the layers no longer matters, do as you wish. At this stage I'm pouring out tomato juice(more precisely, a kind of liquid tomato paste, it is thicker than juice), salt and pepper.

Well, the final layer in my case is tomatoes cut into pucks.

We deal with all this goodness simply. Place on the stove over fairly high heat (ceramic electric stove - mode 7) for one hour. The lid should be closed, but not tightly. After the first hour you can usually see that most of the liquid has evaporated. We've been languishing for the second hour and now it's normal closed lid over low heat (ceramic electric stove - mode 3). This photo shows very clearly how much the dish is stewed during the cooking process.