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Georgian · Main dishes
Chanakh
A traditional Caucasian dish of juicy lamb and vegetables, baked in clay pots. A hearty and aromatic lunch option for the whole family.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Wash and peel the vegetables, then cut them into large chunks.
2
Slice the eggplants lengthwise without cutting all the way through, stuff them with chopped herbs and lard, add garlic, season with salt and pepper.
3
Layer the ingredients in the pots: lard, lamb, onions, eggplants, potatoes, peppers, and tomatoes. Sprinkle each layer with fresh herbs, salt, and pepper. Pack the pots tightly. Do not add water!
4
Place the pots in an oven preheated to 200°C (400°F) for 30 minutes, then lower the temperature to 150-160°C (300-320°F) and let it simmer for another hour.
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