Chanakhi is a slow-cooked stew of lamb, eggplants, potatoes and tomatoes though some cooks make it with beef or veal. Traditionally, this dish is made in small clay pots for individual servings. My recipe is prepared in a deep pot and spooned out at the table.
Preparation is simple. The various ingredients are layered, and the pot is covered and slid into the oven. The flavors of each permeate the dish, and I have found that Georgians and non-Georgians alike fall in love with this wonderful main course
Serve with hearty bread and a classic full-bodied red wine. For Georgian wines, I would recommend Kakhetian qvevri red wines or a pleasant red dry Mukuzani wine, with which you can never go wrong.
Ingredients for Lamb Stew - Chanakhi
Serves 6
2 large eggplants or 4 small eggplants (about 1.8 pounds/800g pounds total weight)
Coarse salt
2.2 pounds/1kg lamb shoulder, cut into 2 ½-inch/6.4cm cubes
(or) rib chops (at least 1.5 inches/3.8cm thick)
2 medium onions, sliced into rings
5 medium red-skinned potatoes (about 1.5 pounds/700g), peeled and quartered
1 large green or red bell pepper, seeded and sliced
4 garlic cloves, peeled and sliced
1 cup/40g chopped flat-leaf parsley
1 cup/40g chopped cilantro
1/2 cup/20g coarsely chopped purple or green basil
1 green or red fresh chili pepper to taste
1 (14.5-ounce/411g) can diced tomatoes
1 cup/240mL water
Salt and freshly ground black pepper to taste
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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