Most lamb dishes are present in Asian and Caucasian cuisine. Shish kebab, osh-tuglama, chekdirme, chakhokhbili, shchavlya and much more are made from it. But one dish has gained particular popularity among representatives of different nationalities. It is called chanakhi - lamb stewed in pots.
Chanakhi
This dish belongs to Georgian cuisine and is prepared using young lamb, potatoes and various vegetables. For stewing meat, you must use special refractory ceramic pots, designed for one serving.
To prepare this delicious lamb and potato dish, you need to take the following products:
- 600 g of young lamb;
- 8 potato tubers;
- 4 onion heads;
- 4 small eggplants;
- 3 tbsp. spoons of tomato;
- 4 tomatoes;
- 100 g fat tail fat;
- 4 cloves of garlic;
- 2 glasses of meat broth;
- cilantro;
- parsley;
- ground black pepper;
- Bay leaf;
- salt.
In order for the dish to turn out well, it must be prepared from dairy meat. The lamb will be especially juicy and tender, and it will take less time to cook it. In this case, stewed potatoes will not boil down, and the pieces will keep their shape well.
Cooking lamb stew with potatoes in pots
Peel the flesh of a young lamb from films, wash and cut into pieces at the rate of two pieces per serving (in one pot). Now start preparing vegetables, for this, peel the potato tubers and cut them into cubes or wedges; Chop the onions as you like.
To cook potatoes with lamb, instead of white onions, you can use other varieties, for example, shallots, leeks.
Wash small eggplants, cut off the tips and cut the fruits in half along the growth. Be sure to pour boiling water over them for 3-4 minutes, so all the bitterness will come out of them faster. Next, place the eggplants under oppression and soak for 30 minutes. Then put the fat tail lard mixed with chopped herbs on one half and put the eggplant halves together.
If desired, you can replace fat tail fat with pork fat or finely chopped pieces of lard.
Put prepared potato pieces and chopped onion into ceramic portion pots, put two pieces of lamb and one stuffed eggplant on top. Dissolve the tomato paste with meat broth, add grated garlic, bay leaves, pepper and salt to it and stir. Then pour the mixture into the contents of your pots.
Put all the pots on a baking sheet and place in a hot oven, then simmer the lamb and potatoes until the dish is ready. About 20 minutes before the end of stewing, you need to add red tomatoes, cut into slices, to the meat.
Serve the canakhi to the table directly in the pots. Lamb with potatoes stewed in such portioned containers is a good way to keep the dish hot at the table for a longer time.
