Chef's Lamb Chanakhi
An authentic Georgian dish, Lamb Chanakhi, prepared according to a chef's recipe. Tender lamb meat and an aromatic blend of vegetables create an unforgettable taste. This version cooks in a covered pot on the stove. Allow about 3 hours, including frying the vegetables in batches and about 90 minutes of gentle braising. Continue longer if needed until the lamb is tender.
Ingredients
- Vegetable oil100 ml
- water500 ml
Instructions
7 steps- 1
Cut the potatoes, eggplant, tomatoes, and onions into thin rounds. If the lamb is not already portioned, cut it into six serving-size whole-muscle pieces.
15 min
- 2
Heat the vegetable oil in a wide pan. Fry the potatoes, eggplant, tomatoes and onions separately in batches, turning until lightly browned. Allow about 30 - 40 minutes for all the batches; transfer them to a plate as they are ready.
40 min
- 3
Spread the butter over the bottom of a heavy, lidded pot.
2 min
- 4
Arrange half the fried vegetables in the pot, place the lamb pieces over them, and cover with the remaining vegetables.
5 min
- 5
Add the chopped cilantro, parsley, and garlic between and over the layers.
3 min
- 6
Pour the listed 500 ml water into the frying pan and scrape up the browned bits. Pour this liquid over the chanakhi. Cover the pot and bring it to a gentle simmer over medium heat.
10 min
- 7
Reduce to low heat and simmer, covered, for about 90 minutes, or longer until the lamb is tender. Check that the center of the thickest meat piece reaches at least 63°C with a food thermometer, avoiding the bone. Do not stop cooking while the meat is still tough. Add the listed salt, remove from the heat and rest covered for at least 3 minutes before serving.
93 min
Nutrition
1 serving ≈ 254 g
Nutrition values are estimates. - means data is unavailable.
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