Chanakhi (Čenakai)

Sources: zinaukaip.lt, delfi.lt, myrecipe.ge, livemaster.ge

A juicy traditional Sakartvelian lamb stew with tomatoes, aubergines, potatoes, greens, and garlic.

Chanakhi

are normally Yields
prepared 6on servings
clay pots. A Prepclay time
pot
normally holds one Cookration time
worth of food. If you do not posses such a pot, it can be substituted with a dutch oven.

There are several accepted methods of preparing this dish that can be classified into two broad categories: one pre-fries all ingredients and then later assembles into a clay pot, the other assembles everything into a clay pot and then lets all ingredient get prepared in the oven. Additionally, one may choose to marinade the meet prior to cooking.

AIn this recipe we will focus on a simpler method, where we assemble all the ingredients to a pot and prepare it fully in the oven.

Yields
1 servings (1 clay potpot)
normally holdsonePrep rationtime
worth
of Cook time
 

Ingredients

150 g lamb (ideally fatty, can be replaced with veal, or worst case pork neck)
200 g eggplant (1/3 to 1/2 of an eggplant), sliced along the long side, salted and then drained 2 potatoes, sliced along the long side into 4-6 pieces 2 tomatoes, chopped 3 green onion leaves 2 cloves of garlic, cut in 4 pieces each 3 tbsp chopped parsley 1/4 tsp of grounded cumin (Kreuzkümmel) 3 tsp Provencal herbs (thyme, oregano, rosemary) Salt and pepper 2 tbsp of olive oil

Preparation

Preheat the oven to 210 degrees. Wash the meat, then season with salt, pepper, and cumin Apply the oil to the clay pot. Arrange the eggplant slices on the sides. Place the meat at the bottom of the dish in the center of the eggplant circle. Place a layer of the potatoes on top of the meat. Then place the cloves of garlic. Then place tomatoes. Add salt, pepper, onion, and herbs. Add 3-5 tbsp of water. Put the pot to the oven for 30-35 minutes. (Z: probably 60 mins).