Lamb chanahi in a saucepan according to a classic recipe - a rather strange application. Because chanakhi is normally prepared in pots and in the oven. But the circumstances are different - the pot may break (or maybe it never existed), the oven may break down. Or maybe the oven is busy preparing something else delicious. In general, I think all this is not a reason to refuse to cook chanakhi, the dish is delicious!

The potatoes are stewed in a saucepan a little differently than in the oven, but otherwise they turn out just as good. Apart from the container for cooking and the fact that the dish will be stewed not in the oven, but on the stove, this will be the most classic chanakhi recipe. Well, except for the nuance that in Georgia, each locality can have its own recipe for chanakha, and, of course, there it will be considered a classic.

The composition of the ingredients that I use, laying in layers, lack of frying - a friend from Tbilisi taught me all this. In general, twist it as you wish, I just wanted to say here that the recipe is not Soviet, not invented or processed (except for the fact that the chanakhi is in the pan), but rather native Georgian.

We use lamb thigh. We cut it into large pieces, similar to shish kebab, and place it on the bottom of the pan.

Peel the potatoes, cut them into large pieces, and place them on top of the lamb.

We clean the eggplants, cut them, no matter what pieces - they will still be stewed. Place on top of the potatoes.

Cut the onion into thin rings and place on top of the eggplants.

Starting from the onion layer, the order of the layers no longer matters, do as you wish. At this stage, I pour out the tomato juice (more precisely, a kind of liquid tomato paste, it is thicker than juice), salt and pepper.

Well, the final layer in my case is tomatoes cut into pucks.

We deal with all this goodness simply. Place on the stove over fairly high heat (ceramic electric stove - mode 7) for one hour. The lid should be closed, but not tightly. After the first hour you can usually see that most of the liquid has evaporated. For the second hour we simmer the canakhi with the now normally closed lid on low heat (ceramic electric stove - mode 3). This photo shows very clearly how much the dish is stewed during the cooking process.

Well, this is what we got. As you can see, classic lamb chanahi in a pan comes out no worse than in a pot.

As they say, “let’s drink to the fact that our desire to eat canakhi always coincides with the opportunity to do it!”

Chanakhi is a Georgian dish consisting of meat stewed with vegetables. Steamed ingredients soaked in plenty of juice and rich in aromas form a real delicacy, which, in addition to its impeccable taste, will also delight you with a bright, festive appearance. There are a lot of recipes for chanakha, but it is believed that this dish is best prepared in clay/ceramic pots.

This version of chanakhi is slightly different from the original, as it is adjusted to our realities and homemade products, but in general the cooking technology is followed, and the finished dish turns out excellent! So, choose fresh, seasonal eggplants and tomatoes, aromatic herbs, beef or lamb pulp and begin the process! We hope that our Georgian Chanakha recipe with photos will help you cope with the task without difficulty!

Ingredients:

• beef (ideally lamb) - 500 g;
• bell pepper - 2 pcs.;
• eggplants - 2 pcs. (small);
• onions - 2-3 heads;
• potatoes - 3-4 pcs.;
• garlic - 2-3 cloves;
• fresh tomatoes - 3-4 pcs.;
• fresh herbs (cilantro, basil, parsley, etc.) - a small bunch;
• salt, spices - to taste;
• vegetable oil (for frying) - 5-6 tbsp. spoon;
• butter (originally fat tail lard) - about 50 g.

Chanakhi recipe in Georgian with photo

How to cook canakhi with beef

1. Cut the eggplants into large pieces. Sprinkle with salt, mix and leave for 20-30 minutes, then rinse. This simple method will help remove the bitterness of eggplant.
   
2. Cut the peeled onions into half rings.
   
3. After removing the stems, seeds and membranes, cut the sweet peppers into large square pieces. When preparing chanakha, it is advisable to choose fruits of different colors so that the finished dish is colorful and as appetizing as possible.
   
4. We cut the peeled potatoes into large slices - first we cut the tubers in half, then we divide each part into quarters.
   
5. Cut the meat into medium-sized pieces. Ideally, to prepare chanakha, you need to use lamb and fat tail fat, but since we are preparing the dish at home, we can allow ourselves a slight deviation from the original recipe and use beef pulp.
   
6. Before adding to the pots, lightly fry the ingredients (you can skip this step if you wish). First, place the eggplants in a hot frying pan with a small portion of vegetable oil. Stirring, cook on the heat for a couple of minutes (until lightly golden).
   
7. Transfer the eggplants to another bowl. If necessary, add a little oil to the frying pan and fry the brightly sliced ​​sweet pepper (5 minutes will be enough).
   
8. Next, fry the potatoes until lightly browned.
   
9. After removing the potato wedges from the pan, sauté the onion. Don't forget to stir the half rings periodically to avoid burning them.
   
10. As soon as the onion slices are slightly browned, transfer them to another bowl and fry the meat. It is advisable to place the beef in a frying pan in portions and cook in 2-3 batches - if you put all the pieces at once, a lot of moisture will be released, and the meat will no longer be fried, but stewed. Our task is to get a browned crust, but at the same time keep all the juice inside.
    

    How to cook canakhi in pots in Georgian style

11. We will lay out the ingredients in layers (the recipe is designed for 4-5 pots). First we distribute the meat. Sprinkle with salt.
    
12. Next we lay out the onion slices. Since we are preparing chanakhi with beef and do not use fat tail fat, we add a small piece of butter to each pot for juiciness.
    
13. Next, sort the eggplants. Salt if desired.
    
14. Lay out the next layer of potatoes and add a piece of butter again. Salt to taste.
    
15. Place sliced ​​bell peppers on potato wedges.
    
16. To prepare Georgian-style chanakha, select ripe and maximally juicy tomatoes, cut into segments and add to the rest of the ingredients. Lightly sprinkle with salt.
    
17. Load in finely chopped garlic and sprinkle the contents of the pots thickly with fresh herbs. You can use cilantro, basil, parsley, etc. The more greens, the more aromatic and appetizing the dish will be! If desired, add spices/seasonings, for example, ground coriander or adjika.
    
18. Cover the pots with a lid and place in an oven preheated to 180 degrees for about an hour and a half (until the meat is soft). It is not necessary to add water to the containers, since juicy seasonal tomatoes and other vegetables already produce enough liquid. Serve the dish sprinkled with fresh herbs.
    

Georgian-style Chanakhi in pots is ready! Bon appetit!

Cuisine, which includes young lamb meat and vegetables. It is especially worth noting that the technology for preparing such a lunch is quite simple. After all, lamb canakhi is prepared according to the “set it and forget it” principle. In other words, no additional or complex operations are required to create it. Moreover, you can make it not only on a gas stove, but also in an oven, and even in a slow cooker. It is the three presented methods that we will consider today.

How to cook lamb chanahi in a saucepan?

To create such a first course, you will need a small amount of simple and quite affordable ingredients, namely:

• fresh lamb (pulp) - 1 kg;
• large garlic - 2 cloves;
• fresh parsley and dill - ½ bunch each;
• aromatic spices, including table salt and ground allspice - add at your personal discretion;
• bitter white onion - 2 heads;
• refined vegetable oil - 1/3 cup;
• medium fresh carrots - 2 pcs.;
• small potatoes - 4 pcs.;
• red tomatoes - 2 pcs.

Preparing Ingredients

Chanakhi lamb soup turns out to be very nourishing, tasty and aromatic. Before preparing it, you must carefully process all purchased components. To do this, you need to take a piece of fresh lamb, wash it well and remove all the tough and inedible veins. Next, the meat should be chopped into small pieces. The same should be done with the following products: potatoes, tomatoes, onions and carrots. You also need to rinse the greens and chop them finely.

Heat treatment of the dish

To prepare lamb chanakha using a gas stove, take a pan with thick walls and a bottom, place the prepared meat product in it, season it with vegetable oil and fry the contents for 25 minutes. Next, you need to add chopped tomatoes, carrots and repeat the procedure, but until the vegetables are browned (about a quarter of an hour).

After frying all the ingredients, add 1.5-2 liters of ordinary drinking water, add aromatic spices, add shredded potatoes, bring everything to a boil and cook for another 20 minutes. After this time, you need to add chopped herbs and fresh garlic to the aromatic broth, and then boil again and remove from the stove. ready!

Traditional lamb chanakhi in pots

To prepare such a flavorful lunch you will need:

• fatty lamb (pulp only) - 600 g;
• large potato tubers - 7 pcs.;
• fresh red tomatoes - 4 pcs.;
• small young eggplants - 2 pcs.;
• fresh carrots - 3 pcs.;
• large onions - 3 pcs.;
• large fresh garlic - 3 cloves;
• laurel leaves, fine salt, ground red pepper and herbs - add to taste and personal discretion.

Product processing

Ingredients must be processed before placing into foods. To do this, you need to wash the lamb and chop it into small pieces. Next, you need to peel and cut potato tubers, fresh red tomatoes, young eggplants, carrots and onions into large cubes. You should also finely chop the greens.

The process of forming and heat treatment of the dish

To prepare lamb chanahi in the oven, you can use a regular baking dish, but it is better to prepare several. On their bottom, you need to lay out all the previously processed ingredients in layers in the following order: shredded fatty meat, potato tubers, young eggplants, onions, carrots and tomatoes . You also need to place a bay leaf in each serving bowl, add a little grated garlic and add aromatic spices. In addition, to prevent this dish from burning, it is recommended to pour a little drinking water, about ½ cup, into the pot. After all the steps taken, the dishes with the contents must be placed and kept in it for 60-80 minutes.

3. How to cook canakhi in a slow cooker?

For this modern method of preparing Georgian dishes, you will need the following components:

• lamb - 550 g;
• fresh red tomatoes - 3 pcs.;
• large onion - 1 pc.;
• large potato tubers - 6 pcs.;
• medium-sized eggplant - 1 pc.;
• large bell pepper - 1 pc.;
• garlic cloves - 4 pcs.;
• butter - 50 g (for frying);
• sea ​​salt, ground allspice - add to taste;
• greens (parsley, basil, dill, cilantro) - a little.

Food preparation

Lamb Chanakhi takes relatively little time to prepare in a slow cooker. But before you place all the ingredients in the bowl of the device, they should be well processed. To do this, you need to wash and cut the meat product into large pieces. Following this, it is also necessary to process tomatoes, onions, potato tubers, eggplant and bell peppers.

Heat treatment in a modern kitchen device

After the products are prepared, you need to place pieces of lamb, onions, tomatoes, carrots and butter in the multicooker container. Next, the ingredients must be seasoned with aromatic spices and fried in baking mode until the first blush appears (after about 25-35 minutes). After the specified time has passed, you need to alternately add bell peppers, eggplants and potatoes to the meat component and vegetables, which also need to be sprinkled with spices and fresh herbs. To prevent this Georgian dish from burning, it is recommended to add a little drinking water to it, then close the lid of the device and set the stewing program for 80 minutes.

When the multicooker beeps, add grated or chopped garlic cloves to the ingredients, mix everything well and set the baking program for 10 minutes.

How to properly serve a Georgian dish at the table?

This lunch should be served exclusively hot, along with fresh herbs and rye flatbread. You can also serve chanakha with rich sour cream or spicy homemade sauce made from tomatoes.

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

Ingredients

To prepare lamb chanakh you will need:

lamb - 300 g;

potatoes - 1 pc.;

eggplants - 2 pcs.;

sweet pepper - 1 pc.;

onion - 1 pc.;

garlic - 3 cloves;

solid lamb 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 add the lamb pieces. For chanakh, it is better to use meat with bones (ribs, brisket).

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

Take a second eggplant, pull out the center and fill it with the resulting mass of fat and herbs.

Place the stuffed eggplant in the pot on top, add thinly sliced ​​onions.

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 carefully.

Place the pot in an oven preheated to 230 degrees for 1.5 hours. After 1 hour, the temperature can be reduced to 200 degrees. You can add water to the pot as needed during the cooking process.

10 minutes before the pot is ready, add fresh tomatoes, cut into slices, into the pot. When the lamb chanakhi is ready, remove the pot from the oven. We admire what happened.

Give the finished lamb chanakhas 10 minutes so that the pot cools down a little and serve.

Bon appetit!

Chanakhi- a wonderful dish. Tasty, light, but satisfying. Requires minimal time and effort to prepare, and then quietly puffs on the stove without supervision, teasing smells.

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

For chanakha you will need:

• Mutton. Here's a spatula. About 800 grams were used in the dish.
• Eggplants - there are 3 pieces.
• Fat tail fat.
• Onions - here are 4 small onions.
• Potatoes – it’s good to use small ones here, just for the sake of not having to cut them. Potatoes in this dish are either placed with whole tubers, or, if the tubers are large, then they are cut into 2-3 parts.
• Tomatoes - 4-5 fairly large. Since I have tomatoes from the garden, they are a balcony variety, i.e. The tomatoes are a little larger than cherry tomatoes, so I took about 20-25 pieces.
• Carrots - 3-4 pieces, depending on size. Since my family is cool with carrots, I took a couple of small ones just to indicate its presence.
• Bell pepper - 5-6 pieces.
• Garlic - 6-7 cloves.
• Salt.
• Black pepper, freshly ground.
• Greenery. There is cilantro and parsley, in approximately equal proportions.