As a meat basis for a chanaha, lamb is usually used, but in its absence, beef also fits. The assortment of vegetables is presented by potatoes, tomatoes and aubergines. Outside the vegetable season, frozen vegetables can be used.
Chanakhi in Georgian in pots
If you want to cook a low-calorie version of the chanaha, then use low-fat pieces of mutton or lamb. Ideal for this dish is a blade.
Ingredients:
- eggplant - 175 g;
- lamb shoulder - 480 g;
- garlic - 3 teeth;
- onion - 290 g;
- tomato paste - 25 g;
- tomatoes - 480 g;
- potatoes - 390 g;
- on a handful of green coriander and parsley;
- pinch of cayenne pepper.
Preparation
If you use old eggplants, then divide them into circles and salt well for 20 minutes before the preparation, then rinse the pieces and dry. Prepared eggplant brown with butter.
Separately fry the diced mutton. Divide the peeled potatoes into cubes, cut the onions into half rings and spread the ingredients over the pots, having covered them with eggplant slices. Mix the tomatoes with tomato paste, salt, garlic cloves and a glass of water. Pour the sauce contents of pots and leave everything in a preheated to 180 degree oven for an hour. Finished Georgian dish of chanakhi with greens and cayenne pepper.
Georgian chanakhi soup
Chanakhi can not be unequivocally attributed to soups or stews, this is something between the two dishes. Cooking can be cooked both on the stove and in the oven, but below we describe the first way of cooking.
Ingredients:
- lamb - 1,1 kg;
- vegetable oil - 65 ml;
- onion - 215 g;
- garlic - 7 teeth;
- tomatoes in its own juice - 475 g;
- potatoes - 270 g;
- eggplant - 195 g;
- sweet pepper - 210 g;
- greens of basil, cilantro and parsley - to taste;
- fresh tomatoes - 380 g.
Preparation
Since chanakhi is a flaky dish, each of the ingredients will have to be roasted separately and added to the common cauldron in turn.
Mix the pieces of lamb with a pinch of salt, you can add a little bit of hot pepper. Fry the mutton in the preheated oil until it is browned and pour the tomatoes in its own juice. Add chopped garlic cloves.
Quickly fry the chopped eggplant slices. Separate brown and rings of onions. Lay the layers of eggplant, potato, onion, sweet pepper and fresh tomatoes over the meat in the sauce. Cover the dish with a lid and simmer with moderate heat for an hour.
Chanakhi in Georgian sprinkle with fresh herbs and serve with bread.
Chanakhi is a Georgian recipe
Ingredients:
- lamb's shoulder blade - 550 g;
- mutton broth - 615 ml;
- garlic - 5 teeth;
- tomatoes - 780 g;
- eggplant - 230 g;
- onion - 220 g;
- potatoes - 670 g;
- hops-suneli - 1 tbsp. a spoon;
- dried fennel, parsley, coriander - 1 tbsp. spoon.
Preparation
Before the preparation, season with eggplant circles and leave them for half an hour, rinse, dry and brown separately.
Fry the diced scapula until blubber, seasoned with hops-suneli and salt. Divide the onion and pepper into pieces of equal thickness and save together, flavored with garlic at the end. Lay a layer of aubergines on the bottom of the dishes, followed by roasted meat, half the roast pepper and onions, a layer of fresh tomatoes and the remaining roast. Sprinkle with dried herbs and pour on mutton broth. Preparation of the chanakha in Georgian takes place in a preheated to 180 degree oven for one and a half hours.