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Chanakhi: recipe illustration
Meat

Chanakhi

A lamb stew slow-cooked in a clay pot with potatoes, eggplant and fresh herbs. A family dish of Georgian cuisine, served piping hot with bread to soak up the fragrant juices.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

485 kcal per serving

Protein
27.7 g
Carbohydrates
35.3 g
of which sugars
9.8 g
Fat
23.3 g
of which saturated fat
5.7 g
Fiber
10.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the lamb into large cubes, sear them over high heat in 2 tablespoons of oil until golden, then set aside.
  2. In the same pot, sauté the sliced onions for 6 minutes, add the crushed garlic and spices, and stir for 1 minute.
  3. Add the chopped tomatoes and let them reduce for 5 minutes over medium heat.
  4. Return the meat, cover with water to just above it, add salt and simmer covered for 45 minutes over low heat.
  5. Cut the potatoes, eggplants and pepper into chunks. Brown the eggplants separately in a little oil for 5 minutes.
  6. Add the potatoes, eggplants and pepper to the pot, then continue cooking covered for 25 minutes until the vegetables are tender.
  7. Finely chop the cilantro and parsley, add them at the end and let steep for 2 minutes before serving.

Variations and tips

Vegetarian version. Replace the lamb with mushrooms and white beans, and use vegetable broth.

Using what's easy to find. If fresh cilantro is unavailable, use mint and a little flat-leaf parsley.

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Original Ecomely recipe.