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Georgian · Main dishes
Chanakhi
A traditional Caucasian dish of tender lamb and vegetables, baked in clay pots without adding any water.
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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
Rinse and peel your vegetables, then cut them into large chunks.
2
Split the eggplants lengthwise, but not all the way through, stuff them with chopped fresh herbs and lard, add garlic, season with salt and pepper.
3
In the clay pots, layer everything: lard, lamb, onions, eggplants, potatoes, peppers, tomatoes. Sprinkle each layer generously with fresh herbs, pepper, and salt. Pack the pots nice and tight. Don't add any water!
4
Put the pots in a preheated 200°C oven for 30 minutes, then lower the heat to 150-160°C and let it braise for another hour.
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