Chanakhi – Georgian Lamb Stew with Eggplant
02 October, 2014
Chanakhi – Georgian Lamb Stew with Eggplant
Chanakhi is an eastern dish, very popular in Caucasus region. It is cooked differently in Azerbaijan, Armenia and Georgia. Georgians cook it with mutton, sweet pepper, tomatoes and eggplant. This hearty stew is traditionally baked and served in individual clay pots.
In such case you should use the whole eggplant and tomatoes as well as chopped vegetables. Though, if you choose a wide pot for cooking, it’s better to cut the eggplant lengthwise and put it in the pot.


300g mutton
2 eggplants
2 sweet peppers
2 potatoes
1 onion
1 bunch coriander
1 bunch basil
1 green pepper
40g mutton fat or butter
Salt, black pepper to taste


Prepare the necessary ingredients: meat, vegetables and spices. Peel the tomatoes and cut them into large pieces. Cut the meat into medium sized pieces and the onion – into large pieces.
Cut pepper into large pieces, eggplant – into
semi-circles, cut the potatoes into the same size. Shred greens by hand.
Sprinkle the chopped meat and vegetables with salt and pepper. Mix the chopped ingredients by hand. Put butter or chopped mutton fat into the pot.
Add chopped ingredients. Put sliced tomatoes on the top of the dish. Decorate the dish with basil leaves and place it in the oven at a high temperature for 30-40 minutes, until the meat is ready.
Do not overcook the vegetables. Serve Chanakhi hot in the pot in with it was cooked.

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