A recipe from Gemo
Chanakhi
A Georgian clay-pot lamb stew layered with eggplant, potatoes, tomatoes, onions, garlic, peppers, and herbs, then baked slowly until the lamb is tender and the vegetables release a rich tomato broth.
Method
- 01
Cut 600 g eggplant into large 3-4 cm pieces or thick half-moons. Toss with 1 teaspoon of the salt and leave in a colander for 20 minutes, then rinse briefly and squeeze or pat dry. If using traditional unglazed clay pots, soak them in water while the eggplant rests.
⏱ 20 min
- 02
Cut 800 g lamb shoulder into 3-4 cm pieces. Cut 600 g potatoes into large chunks, slice 300 g onions, chop 800 g tomatoes, cut the red bell pepper and green chili into strips, and finely chop 6 garlic cloves. Mix the chopped basil, cilantro, and parsley together, reserving a small handful for serving.
- 03
Brush four lidded clay pots, or one deep lidded ovenproof casserole, with 2 tablespoons sunflower oil. Divide the lamb across the bottom and season it with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon ground coriander. Layer over the onions, potatoes, eggplant, bell pepper, chili, most of the herb mixture, and about two thirds of the tomatoes, seasoning the vegetable layers with the remaining 1 teaspoon salt as you build.
- 04
Scatter the chopped garlic and 2 bay leaves over the pots, then top with the remaining tomatoes so their juices run down during baking. Pour in 200 ml hot water total, dividing it between the pots, just enough to create steam without submerging the vegetables.
- 05
Cover the pots. For soaked unglazed clay, place them on a tray in a cold oven and set the oven to 180 C; for ceramic, glass, or cast iron, bake in a preheated 180 C oven. Cook at 180 C for 1 hour 30 minutes, until the vegetables have collapsed and the pot is bubbling steadily.
⏱ 90 min
- 06
Uncover carefully, spoon some of the tomato broth over the top, and continue baking at 180 C for 15-25 minutes more, until the lamb is tender when pierced and the potatoes are fully cooked. If the pot looks dry, add a small splash of hot water around the edge.
⏱ 20 min
- 07
Rest the covered pots for 10 minutes so the broth settles and the clay keeps cooking gently. Remove the bay leaves, sprinkle with the reserved herbs, and serve hot in the pots or spooned into bowls with bread for the juices.
⏱ 10 min
Nutrition
