Lamb chanakhi in a saucepan (classic recipe). Lamb chanakhi - cooking according to a classic recipe with step-by-step photos in pots in the oven Armenian mutton chanakhi recipe

Chanakhi- a wonderful dish. Delicious, light but filling. Requires minimal preparation time and effort, and then puffs quietly on the stove without supervision, teasing with smells.

Options chanakhi a lot of. In portioned pots, with whole eggplant stuffed with tail fat. It can be cooked both in the oven and just on the stove. In the process of comparing recipes, it turned out that when cabbage is added to a dish, basma or dimlama is obtained. In this case, the pots are not used, and the eggplants are cut into pieces.

For the chanakha you will need:

Mutton. Here is a spatula. Approximately 800 grams were used in a dish.
Eggplant - here 3 pieces.
Fatty fat.
Onions - 4 small onions here.
Potatoes - it's good to use small ones here, just for the sake of not needing to cut them. Potatoes in this dish are either laid in whole tubers, or, if the tubers are large, then they are cut into 2-3 parts.
Tomatoes - 4-5 large enough. Since I have tomatoes from the garden, the balcony variety, i.e. tomatoes are slightly larger than cherry tomatoes, then I took about 20-25 pieces.
Carrots - 3-4 pieces, depending on the size. Since my family treats carrots with coolness, I took a couple of small ones just to indicate its presence.
Bulgarian pepper - 5-6 pieces.
Garlic - 6-7 cloves.
Salt.
Black pepper, freshly ground.
Greenery. Here cilantro and parsley, in approximately equal proportions.

Lamb chanakhi, the recipe of which we will tell you, is a Georgian meat dish in pots. Hearty meat and fragrant vegetables with gravy can serve as a first or second course. cook lamb chanakhi, a traditional recipe, and a nutritious lunch that will warm your family on a cold winter evening.

Chanakhi cooking recipe

Chanakhi is with vegetables in portioned clay pots. This hearty, hot and fragrant dish languishes in the oven (or oven) for a long time, thanks to which the meat turns out to be very juicy and reveals all its taste and aroma. There are different recipes for chanakhi, in which the ingredients may vary depending on what the hostess has on hand at the moment. Usually, potatoes, beans, tomatoes, sweet peppers and eggplants are added to the meat. Be sure to put a lot of chopped greens, especially cilantro. From spices, you can use suneli hops, dried barberry, coriander and tarragon. But the main ingredient of chanakhi is lamb or young lamb meat. It should be a piece on the bone with a little fat for juiciness. If there is no fat on the meat, add finely chopped fat tail fat to the dish. the best quality you can by looking at the T-Bone online meat store, or at the Capital Market in the official store.

Particular attention should be paid to dishes. Prepare lamb chanakhi should be in portioned clay pots for baking. They keep the temperature perfectly and allow the dish to languish in its own juice. If you want more gravy, add a little more water to the pots. It will turn into a fragrant broth and the finished dish will look more like a thick soup.

Traditional lamb chanakhi recipe

To cook lamb chanakhi, a traditional recipe, we recommend grain-fed. This is a cut with a sufficiently large amount of connective tissues, which, during prolonged heat treatment, soften and give an amazing fat. You can buy marbled beef, as well as lamb meat, by visiting the T-Bone online meat store.

For chanakhi, peel and cut the potatoes into medium cubes, remove the seeds and cut the bell pepper, chop the eggplant coarsely, cut the lamb into portions. Put some potatoes in each pot, then lamb, eggplant, sweet pepper, finely chopped tail fat and onion half rings on top. Salt, pepper, generously sprinkle with finely chopped herbs, garlic and pour in a small amount of water. Add Georgian spices such as barberry and coriander and cover tightly.

Send to the oven preheated to 200 ° C for an hour, then lower the temperature to 170 ° C and cook for about an hour and a half. 15 minutes before cooking, remove the lids from the pots and add the chopped tomato. Serve lamb chanakhi, the recipe is traditional, with fresh pita bread. Bon appetit!

Description

Chanakhi from lamb This is an incredibly tasty and nutritious dish. It belongs to the category of Georgian dishes. Unlike many Caucasian delicacies, chanakhi do not have a spicy taste, since they do not contain hot pepper and other very spicy spices. A hearty treat that both kids and adults will love. Despite the fact that chanakhs are made exclusively from lamb meat, which is characterized by stiff fibers, it will be possible to eat them with your lips. Thanks to a special technology in the cooking process, the product will become soft and tender.

Cooking lamb chanakhi is easy. The classic recipe for this delicacy involves languishing the ingredients in a thick-walled cauldron in the oven. Modern housewives cook this Georgian-style soup in a pressure cooker on the stove, in a slow cooker, and even in the oven. The choice of container for languishing the dish does not affect the taste of the delicacy, but most people believe that chanakhs baked in ceramic pots are the most similar to the original. A container for cooking lamb vats can be taken in any volume. Most often, lamb delicacy is cooked in large vats. But still it is more convenient to serve this dish on the table in portioned dishes - ceramic pots up to one liter in volume.

It is better to use lamb meat for making a delicious soup, because it is slightly softer than a product from a mature animal, and also does not have a strong specific smell. Many housewives prefer to use the rib part of the carcass for roasting, as well as add a small amount of tail fat for fat content and flavor. Others cook chanakhi exclusively from the neck of a ram, fattened according to a special technology. The choice of cooks is also adding water to the pots. Those who want to get soup add water, but those who cook roast do without it.

It should be remembered that lamb delicacy is always high in calories. All dishes with lamb meat are juicy and fat. You need to eat the product hot, because mutton fat freezes very quickly.

How to cook tender lamb with vegetables at home, we will tell you in a step-by-step recipe with photos taken at all stages of cooking. Following the recommendations, the most inexperienced hostess will cope with the preparation of this delicacy. Roast should be served with unleavened pita bread. Aged Georgian wine will also not be superfluous.

Ingredients

(9 pieces)
(5 pieces.)
(2 pcs.)
(3 pcs.)
(3 pcs green + 3 pcs yellow)
(1 PC.)
(1 kg)
(a handful of)
(taste)
(parsley, tarragon, cilantro, to taste)
(taste)
(taste)
(50-100 g)

Cooking steps

Prepare all the ingredients indicated in the recipe. Wash vegetables and herbs and wipe dry. Peel the onion from the husk. Divide the garlic into cloves and also peel. Remove the cores from the bell pepper. Cut the meat into small square pieces. Their size should be such that they fit easily into a spoon.

Melt a third of the fat tail fat in a deep frying pan. The greaves should be removed, and then carefully lower the pieces of lamb into the red-hot mass and fry them until golden brown.

Chop the onion and add it to the pan with the meat.

With constant stirring, bring the onion to a golden state, as in the photo, and then remove the pan from the heat.

Cut the rest of the tail fat, herbs and garlic.

Divide the greens into two parts. Set one aside for a moment. Make cuts in eggplants, as in the photo, and then stuff them with prepared herbs and fat. If the delicacy will be baked in portioned pots, then the little blue ones need to be divided equally.

At the bottom of each pot, lay the fried meat in layers, some greens and garlic.

Place the peeled potatoes, cut into quarters, on top of the meat.

Add eggplant and chopped bell pepper.

Add some more chopped greens.

Add tomatoes and then salt the dish. Season to taste with ground black pepper, as well as suneli hops and dried barberry, ground into powder.

The last layer will be the greens.

Cover the pots with foil and lids, then place in an oven preheated to 200 degrees Celsius.

Simmer a treat for an hour and a half. The finished delicacy, stewed without adding water, will look as appetizing as in the picture..

Serve mutton chanakhi to the table hot, without shifting them from the pots.

Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Chanakhi is meat and vegetables stewed in a cauldron or clay pots, a dish of Georgian cuisine. This tasty and satisfying dish uses young lamb meat and tail fat. But in urban conditions it is not easy to find good lamb, it is much easier to replace it with more affordable meat - veal, pork, or even. Of course, such a replacement no longer makes it possible for this recipe to claim to belong to traditional Georgian cuisine. You can compensate for this by observing all the other requirements of Georgian cuisine, namely, to take only fresh vegetables and herbs for chanakhi, and use only natural seasonings. There should not be any ready-made spice mixtures or tomato paste, canned tomatoes or dried herbs in the vats. Cooking chanakhi in a cauldron.

Ingredients:
- veal, beef or pork - 0.5 kg;
- eggplant - 2 pcs (medium);
- potatoes - 700 gr;
- onions - 3 large onions;
- carrots - 2 small;
- fresh tomatoes - 7-8 pcs;
- cilantro - a large bunch;
- hot peppers - 1 pod;
- garlic - 5-6 cloves;
- water - 1 glass;
- salt, ground pepper - to taste.

How to cook with a photo step by step

Vegetables and meat are loaded into the cauldron at the same time, in layers, so everything needs to be prepared in advance. Slicing vegetables large or medium. Cut the meat into portions (not very small).

Peel the potatoes and cut them into large chunks. If the potatoes are small, then leave them whole, cut the medium-sized tubers in half.

Chop the onion into large half rings.

Carrots for chanakhi cut into circles or large sticks.

Do not peel the eggplant. It will give the desired sharpness to the finished dish and will not allow the pulp to boil. Cut the eggplant into 3 cm thick slices, then cut each into 4-6 pieces. Rinse in water or soak the eggplant in a saline solution is not necessary.

We don't peel the tomatoes either. We cut into large slices or arbitrarily, in pieces. Tomatoes are desirable to take ripe, juicy.

Chanakhi in a cauldron is cooked with the addition of capsicum and garlic. The finished dish should be quite spicy, almost “on the verge”, but if you don’t welcome such taste sensations, then put less pepper and garlic. Cut the pepper into large rings, cut the garlic into plates.

If the meat is completely lean, without fat, then melted fat or vegetable oil can be poured onto the bottom of the cauldron. Lay out a layer of onions. Arrange the pieces of meat on the onion. Salt and pepper.

Close the meat with potatoes, salt and pepper again.

Next add carrots and eggplant. Salt.

Pour a layer of chopped cilantro or parsley (you can also add basil - at your discretion).

The top layer is made from tomatoes. Salt, pour a glass of hot water. Cover the pot with a lid and bring to a boil. On a quiet fire, cook chanakhi in a cauldron for half an hour so that the vegetables give up their juice.

Then rearrange the cauldron in the oven, add a little more water (if necessary) and simmer for 1.5 hours at a temperature of 180 degrees.

Chanakhi from a cauldron is served in portions, in a deep bowl, adding fresh herbs. The best addition to this hearty dish is a glass of dry red wine, fresh vegetables and juicy greens. Bon appetit!

Author Elena Litvinenko (Sangina)

Chanakhi from lamb- a Georgian dish, which, as a rule, is cooked in portioned pots, from which they are then eaten. A large amount of fresh vegetables and spices, water are added to the meat and a delicious thick dish is obtained that can be eaten both as a first and as a second. In winter, chanakhi are the most delicious and preferred. Lamb with fat gives a good fat, vegetables fill the dish with freshness, spices give a unique flavor, which makes lamb chanakhi one of the most beloved and common dishes of Georgian cuisine.

Ingredients

To make lamb vats you will need:

lamb - 300 g;

potatoes - 1 pc.;

eggplant - 2 pcs.;

sweet pepper - 1 pc.;

onion - 1 pc.;

garlic - 3 cloves;

hard mutton fat - 1 tbsp. l.;

tomato paste - 1 tbsp. l.;

fresh tomatoes - 1 pc.;

parsley, cilantro - optional;

spices (hops-suneli, coriander, dry adjika) - 3-5 tbsp. l.;

salt, pepper - to taste.

Cooking steps

Then put in the lamb pieces. For vats, it is better to use meat with bones (ribs, brisket).

Finely chop the solid mutton fat, chop the greens and mix it all into one mass.

Take the second eggplant, pull the middle out of it and fill it with the resulting mass of fat and greens.

Put the stuffed eggplant in a pot on top, add the onion cut into thin slices.

Add chopped garlic and spices to the pot.

Add hot water to cover all the vegetables, a little tomato paste, salt, pepper and mix everything gently.

Send the pot to the oven preheated to 230 degrees for 1.5 hours. After 1 hour, the temperature can be reduced to 200 degrees. As needed during the cooking process, you can add water to the pot.

10 minutes before the readiness of the vats, add fresh tomatoes, cut into slices, into the pot. When the lamb chanakhi are ready, we take the pot out of the oven. We love what happened.

We give ready lamb chanakhs for 10 minutes so that the pot cools down a bit and serve.

Bon appetit!