Typically cooked lamb chanakhi in pots and in the oven. But we decided to cook on a fire, in a pot, and for lack of a lamb used pork.

For cooking you will Also need

500-700 grams lamb fillet ( I had the steaks from pork ), 50 g sheep’s tail fat( I had a piece of bacon),

1 head of garlic, 2 onions,
3-4 small potatoes, 3-4 small tomatoes,
1 eggplant, 1 Bulgarian sweet pepper,
a pod of chilli pepper ( to taste), herbs Basil, parsley, cilantro, dill,
salt and pepper to taste.

If you have lamb and it’s not so “young”, then you need to pre-cut the meat into pieces and marinate( 1 Cup of dry red wine + 3 tsp of adjika).

Meat, cut into slices fry for 2-3 minutes on each side.

Add the onion cut into half rings and lightly fry it together with meat. Then add a little water or broth 50-100 gr.

Simmer until semi cooked meat. If the meat is not fatty, when will simmer, add the rump.

While the meat stewed, prepare vegetables.

Potatoes cut into big pieces

With the eggplant cut the stem, on the sides to make the cuts of medium size. Stuff eggplant chopped tail and the fat part of the greens.

Tomatoes also cut into large chunks. It is desirable that the tomatoes were tough and when cooking did not immediately dissolve.

Pepper cut into half rings, or slices.

All stacked layers:

1 — onions, 2 — a little bit green,
3 — potatoes, a little salt, pepper, 4 — a little greenery,
5 — eggplant, salt, pepper, 6 — green,
7 — sweet peppers, salt, pepper, 8 -herbs,
9 — tomatoes, salt, pepper, 10 — greens.

Cover the pot with foil, if it’s a pan, cover in foil so the steam doesn’t come. Bake in the oven until cooked meat ≈ 1 hour.

Chanakhi is served directly in the pot, not stirring.

Bon appetit!

P. S. As you can see I had everything prepared in a pot. Unfortunately the dish I have no time to take pictures. The family was very hungry! 🙂


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