Recipe for lamb chanakha in Armenian. Chanakhi is a Georgian stew of meat and vegetables. Step-by-step preparation with photos

The recipe for lamb chanakha in clay pots belongs to dishes from Georgian cuisine and is very common throughout the East. Let us also figure out how to prepare canakhi in our kitchen.

Ingredients for the recipe for making lamb chanakha in pots(based on 4 medium-sized pots):

Fresh lamb (can be replaced with beef) – 500g

Garlic – 4 cloves

Bay leaf, table salt, ground red pepper and herbs - to taste.

Recipe for cooking lamb chanahi in pots:

We cut the eggplants into small cubes, add a little salt and leave to stand for half an hour, thereby getting rid of the bitterness. Then you just need to rinse them in water and squeeze them (but not too much).

Cut the lamb or beef pulp into small cubes.

We also cut the tomatoes into small cubes, and peel the carrots and grate them on a coarse or medium grater.

We clean the onions and potatoes and cut them into cubes in the same way (it is better to cut the onions smaller).

Now we take pots, at the bottom of which we put chopped pieces of lamb or beef, and add a little salt and pepper. Place potatoes on top. Then eggplants and onions. Place carrots on top of the onion and half of the chopped tomatoes on top. Also add some salt and pepper on top.

Place the pots in the oven, preheated to 180ºC, and simmer for about two hours. If you want your chanakhi to be thinner, then you can add a little more water or meat broth to the pots.

About 20 minutes before it’s ready, add the remaining tomatoes on top, squeeze the garlic cloves through a garlic press and add a bay leaf. Place the pots back into the oven until the dish is completely cooked.

As you can see, it is very easy to prepare lamb chanakhi in pots; the recipe is suitable for every novice cook. The prepared dish can also be served in pots.

www.kulinarochki.ru

Recipe: Lamb Chanakhi in pots

Recipe ingredients:

Step-by-step preparation with photos:

Chinakhi is a dish of Georgian cuisine. It is traditionally prepared in clay pots. Variants of this dish can be found not only in Georgia, but also in Turkey and Ukraine. If you believe the Georgians, the recipe for chinakhi has been known for a very long time; chinakhi began to be prepared when potatoes were brought to the continent. According to other Georgians, this dish was prepared long before the advent of potatoes; in those days, pumpkin was used instead. Real chinakhi is made from lamb, but today you can find recipes for making chinakhi from pork or beef. Georgian chefs say that the success of cooking chinakhi depends on the “right pot”. It must be made of clay with thick enough walls so that the dish does not burn, but languishes in its own juice.

1. Cut the lamb into large pieces, potatoes into cubes, cut onions into rings, eggplants into small circles, cut tomatoes into quarters. Peel the pepper from veins and seeds, cut into cubes. Coarsely chop the garlic.

2. Place layers on the bottom of each pot: pieces of lamb, onion, garlic,

4. Sweet peppers, tomatoes, chili, add a small amount of adjika.

5. Boil water. Pour into each pot to the brim. If desired, you can add a little red wine. Heat the oven to 230 degrees. Place the pots, covered with a lid, in the oven for 90 minutes. 10 minutes before readiness, add salt, pepper, and finely chopped herbs. When ready, remove the pots from the oven and let stand for 10 minutes. You can serve. Bon appetit!

dinne.ru

Lamb Chanakhi

The peculiarity of this Georgian dish is that it is prepared exclusively in pots, and the meat used is mainly lamb, but overall the dish turns out to be very tasty and incredibly satisfying.

INGREDIENTS

Lamb 600-650 grams
Potatoes 2-3 pieces
Onions 2 pieces
Tomatoes 2 Pieces
Eggplant 1 piece
Carrot 1 piece
Garlic 6 cloves
Fresh greens 80-100 grams
Spices To taste
Salt To taste

First, let's prepare all the necessary ingredients: cut the meat into small cubes, peel the eggplant and potatoes and also cut them into cubes, chop the onion, and cut the carrots into strips.

Blanch the tomatoes (pour boiling water over them) and peel them, grind the pulp in a blender until pure.

Wash and finely chop fresh herbs.

Now we take pots (I have 6 pieces) and put chopped meat on their bottom.

Then cubes of potatoes and eggplant.

Then comes the onions and carrots, now everything should be salted and seasoned with spices.

Place chopped tomatoes on top.

And garlic passed through a press.

Next, pour boiling water into the pots, cover them with lids and place the pots in an oven preheated to 300 degrees. As soon as the liquid in them boils, reduce the temperature to 180-200 degrees and cook the canakhi for 50-60 minutes if the lamb is young, or about 2 hours if not.

15-20 minutes before readiness, add chopped herbs to the pots and continue cooking.

We serve the canakhi directly in the pots, it tastes better and the dish looks more elegant. Bon appetit everyone!

povar.ru

How to cook Chanakhi - recipes with photos

Chanakhi is an easy-to-prepare, aromatic and incredibly tasty dish of Georgian national cuisine. This is something in common between a thick soup and a vegetable stew. Many peoples love such dishes, and villagers especially often prepare them.

The classic recipe is roast lamb or lamb with vegetables in ceramic pots. The standard set of vegetables for this dish is potatoes, onions, bell peppers, eggplants, tomatoes and young green beans, as well as herbs - basil, cilantro and parsley.

Step-by-step recipes for preparing chanakha with photos

Chanakhi can be prepared not only from lamb, but also from beef or veal meat, and the more tender it is, the better the dish. Pork, chicken, turkey and even rabbit meat are also used for Georgian food. You can prepare this dish in a cauldron, slow cooker or in a regular saucepan. However, it tastes best in ceramic pots. It’s not for nothing that restaurants choose this method of serving.

Classic Georgian recipe in pots

Potatoes – 600 gr.;

Lamb meat (or beef) – 500 gr.;

Carrot – 200 gr.;

Garlic – 4 cloves;

Lavrushka - according to the number of pots;

Salt, ground red pepper - to taste;

Greens - to taste.

Cut the eggplants into cubes, add salt and leave for half an hour to remove the bitterness, then rinse under running water and squeeze.
Cut the lamb into small pieces.
Cut tomatoes and potatoes into cubes.
Grate the carrots on a coarse grater.
Chop the onion.
Place all the products in the pots in layers: first the lamb, then the potatoes, eggplants, onions, carrots, ½ chopped tomatoes, season with spices.
To prevent the dish from being dry, add water or broth.
Then put the dishes in the oven and simmer for two hours at 180°C.
20 minutes before complete readiness, add the remaining tomatoes to the vats, along with a clove of crushed garlic and a bay leaf.
Sprinkle the finished dish with chopped herbs.

Recipe for making chanakha from chicken and vegetables

Potatoes – 250 gr.;

Eggplants – 3 pcs.;

Butter – 25 gr.;

Water (tomato juice) – 1 tbsp.;

Jamaican pepper – 5 peas;

Greens (cilantro, basil) - to taste;

Salt, red pepper - to taste.

Salt the chicken and leave it for 5 minutes, then cut into portions and place in pots.
Cut the eggplants, stuff them with herbs and sprinkle with spices.
The tomatoes, like the eggplants, remain whole, but the onions and potatoes need to be chopped.
Place the ingredients in layers on top of the meat: first onions, then tomatoes, potatoes and eggplants, seasoning each layer with spices.
Place a piece of butter on top and add salt.
Pour boiling water or tomato juice over the dish, cover with a lid and put in the oven for 2 hours.
0.5-1 hour before readiness, add rice.

How to cook with beans and pork in a saucepan

Pork meat – 600 gr.;

Potatoes – 600 gr.;

Onion – 100 gr.;

Carrot – 100 gr.;

Garlic – 2 cloves;

Tomato paste – 1 tbsp;

Vegetable oil – 1 tbsp.

Jamaican pepper – 3 peas;

Spices - to taste.

Cook the beans (they should become loose). This can take a lot of time, and to reduce it you need to soak it in water in the evening.
While the beans are cooking, you need to wash the pork meat and cut it into large pieces. Then fry in a small amount of oil until cooked (25-30 minutes) and season.
Chop the potatoes coarsely, just like the pork. Fry the potatoes until half cooked (15 minutes will be enough), add salt.
Cut the onion into cubes and grate the carrots on a coarse grater. Fry the vegetables until beautifully golden brown.
Fry the flour in a clean frying pan until almost brown, without adding vegetable oil. Then let it cool and mix until smooth with ½ cup of cold water.
Place the pork and potatoes in a saucepan and add water until it covers the contents. Place on the fire and bring to a boil, cook for 5 minutes.
Add boiled beans, sautéed onions and carrots. Season the dish with tomato paste or juice, add flour dissolved in water (it is important that there are no lumps). After adding the last ingredient, the canakhi will begin to thicken.
In the meantime, you need to peel the garlic and squeeze it into the soup.
Bring the dish to a boil again and turn off. Sprinkle the finished soup with herbs.

Video recipe for lamb chanakha in a slow cooker

Real chanakhi in pots is one of the most delicious dishes. If you follow tradition, then such a dish should be prepared from lamb and vegetables in the oven. However, not every home has special pots, so we suggest you experiment and cook the dish in a slow cooker. And to simplify the task, we suggest watching a special video that will teach you how to cook delicious and satisfying canakhi.

Chanakhi is a Georgian dish, but in every national cuisine of almost all nations of the world there is something similar. These are those dishes that are cooked in one pot, often over a fire, and are immediately a ready-made lunch: here you have both the first and the second at once, as they say, two in one.

Chanakhi is made from lamb with vegetables, and the trick is that the meat must be good - rich and fresh, you can take the flesh from a leg with fat, or a rib or shoulder blade. According to the proportions, they take as much meat as all other vegetables. You need to simmer over low heat for as long as possible - it will be both aromatic and rich, and the lamb will perfectly reach the condition and become soft with this method of cooking.

And it’s convenient - put everything in a pot and put it in the oven, and go about your business. You can remember about the dish only before lunch.

Ingredients needed to prepare the dish “Chanakhi with lamb in a pot”:

- eggplants - 200 g,
- lamb meat (pulp with fat) - 500 g,
- potatoes - 200 g,
- onion - 100 g,
– carrots – 100 g,
- tomatoes - 1-2 pcs.,
- garlic - a couple of cloves,
- dry coriander - 2 pinches,
- ground black pepper - 1 pinch,
- green cilantro, parsley, dill - to taste.

A set of vegetables is usually taken from those available; sweet peppers, eggplants, zucchini, potatoes, pumpkin, onions, tomatoes, etc. are often used to prepare chanakha. The most commonly used spices are coriander grains and its greens (cilantro).

How to cook:

1.Prepare all vegetables, rinse and peel. Cut the eggplants into cubes and add salt, leave for 10-15 minutes, then rinse with cold water (this will remove the bitterness of the solanine they contain).

2. Cut the carrots and onions into cubes slightly smaller than the eggplants.

3. Chop the potatoes coarsely.

4. Trim off the internal lamb fat, chop it finely and throw it into the cauldron. Melt.

5. Finely chop the lamb.

6. Remove all the cracklings from the cauldron and start frying all the ingredients one by one: meat, carrots, onions, eggplant, potatoes.

7. Each time taking out the fried vegetables, place them in the pots in layers.

8. The last one will be the potatoes; on it you need to put sliced tomatoes, salt, pepper, ground coriander (grains can be used).

9. Add 2/3 boiling water to the pots (note that when boiling, the volume of liquid will increase).

10. Cover the pots with glass or ceramic lids (so that the juice from them flows into the pot).

11. Preheat the oven to 180-200 degrees and place the filled pots in it. Forget for 1 hour. After this, turn off the oven, but still leave the pots until they cool almost completely.

12. Cut all the greens and crush the garlic with the back of the knife blade, which then also finely chop.

After 10 minutes, serve the lamb chanahi soaked in the aroma of herbs and garlic on the table, either directly in pots, or put it on plates or a dish.

Very appetizing and tasty!

Chanakhi with Georgian lamb was prepared by natalka_44.

Something in between the first and second courses is chanakhi. There is still debate about the appearance of this amazing Georgian dish, very easy to prepare and at the same time very tasty. Its ingredients literally melt in your mouth, and a properly prepared “roast” or “soup” can be eaten with just your lips.

It has become widely known due to the availability of ingredients and ease of preparation. At its core, it is meat stewed with vegetables and thick gravy, of which there should be more. The classic recipe involves using only lamb, but in a modern interpretation, housewives use beef, pork, chicken and even rabbit meat.

In order to get the traditional taste of the dish, as in Georgia, it is better to use the meat of a three-year-old sheep. Until this age, such meat has a soft pink color and is called lamb. Only over time does the product acquire its unique taste.

Chanakhi in a pan

Lamb chanahi recipe in a saucepan. When choosing this cooking method, the pan should have a thick bottom, which will allow the ingredients to simmer rather than boil.

Meat (lamb) – 1 kilogram;
Potatoes – 4 large pieces;
Onions – 2;
Tomatoes – 2 pcs;
Carrots – 2;
Greens (dill, parsley) - half a bunch;
Garlic – 2 large cloves.

All ingredients are cut into medium-sized cubes.

First pour vegetable oil into the pan and heat it. Then, the pieces of meat are fried for 20 minutes. Then add vegetables except potatoes and fry for 15 minutes.

After this time, pour two liters of water into the pan, add potatoes and spices, bring to a boil and boil for another 20 minutes. At the end of cooking, the resulting dish is seasoned with finely chopped herbs and garlic. Let it boil again and remove from heat.

This was the easiest way to prepare chanakha.

Chanakhi with eggplant

Traditionally, Georgians add almost the entire list of summer vegetables to chanakhi. In addition to tomatoes, bell peppers, eggplants, and green beans are used to add richness to the dish. You can see various cooking methods in the photo.

Lamb (preferably the neck or back) – 0.5 kilograms;
Potatoes (pink) – 4 pieces;
Onion – 2;
Medium sized carrots;
Tomatoes – 3;
Eggplant – 1 large piece;
Tomato paste – 2 large spoons;
Garlic – 3-4 cloves;
Greens (parsley, dill, cilantro) – 1 bunch;
Salt, spices.

Prepare the ingredients. Potatoes and eggplants are cut into large cubes, carrots are grated on a coarse grater, peeled tomatoes are cut into 5 parts, and onions are chopped in a similar way.

Separately, in a frying pan in unrefined oil, first fry the pieces of meat for about 10 minutes. The remaining juice and oil are left and the potatoes are fried in it. As they fry, the products are placed in layers into a pan with a thick bottom: meat, potatoes, carrots, tomatoes, pieces of eggplant, onions.

Dilute tomato paste with water and pour over vegetables. Add the amount of water so that it covers all the ingredients. Next, garlic and spices, and everything is sprinkled with chopped herbs on top and put on low heat.

Traditional chanakhi

A mistake many housewives make is stewing vegetables in sauce. In reality, the entire effect is achieved through the simmering process. That’s why clay pots are used for this.

Lamb chanahi in pots will retain all its flavor. To obtain the appropriate fat content and taste, use fat tail lard. An alternative is to cook vegetables in butter.

Lamb meat – 0.5 kilograms;
Potatoes – 4 medium tubers;
Eggplant – 2 medium size;
Tomatoes – 2 pieces;
Sweet pepper (traffic light) – 2 pieces;
Onions (red) – 2 pieces;
Half a hot chili pepper;
Adjika – 4 small spoons;
Garlic – 8 cloves;
Greenery.

How to cook:

The meat is cut into small pieces, potatoes and eggplants into slices. Onions can be cut into half rings. Bell pepper - small cubes, and garlic chopped into large pieces.
First, meat is laid out at the bottom of the pots, then potatoes and eggplants. Then pepper, tomatoes, chili and put adjika on top.
Separately, boil water and fill each pot to the brim. In Georgia, red wine is often added to the dish.
Place the pots in an oven preheated to 230 degrees for 1.5 hours. As cooking progresses, the oven temperature is lowered to 200 degrees.

10 minutes before readiness, the canakhi is salted, peppered, seasoned with spices, herbs and garlic.

Chanakhi with lamb loin

You can cook chanakhi on lamb loin. For one serving you will need:

Young lamb loin – 200 grams;
Potatoes, eggplant, onion, tomato – 1 piece;
Greens (cilantro, parsley, celery) - at your discretion;
Coarse salt, meat broth, thyme, suneli hops, ground coriander - to taste.

At the bottom of the pot, first place onion, cut into cubes and two cloves of garlic. Next, each serving is served with three pieces of loin, diced tomato and potato. Then everything is sprinkled with salt and filled with broth (boiling water). Place in a preheated oven for 60 minutes. A few minutes before the end, sprinkle with fresh herbs.

Cooking secrets

When preparing chanakhi in ceramic pots or vats, there is no need to pre-fry the meat and vegetables. They are fried if the dish is prepared in a cauldron or pan.
The ingredients are placed in preheated pots.
In order for the dish to be not only tasty, but also to have a beautiful appearance, the products are cut into medium and even large pieces. Ideally, their size should be such that they easily fit into a spoon.
Traditional chanakhi is simmered rather than boiled or stewed.
Georgian chanakhi is salted at the end of cooking, not at the beginning.
In the classic recipe, the seasoning hops-suneli or utskho is always used.

Ideally, the dish is served in the same container (pot) in which it was prepared. Chanakhi in lamb pots, the recipe presented above is a classic one, but there are many cooking options. It can be considered either a full-fledged hot dish or a first course. It all depends on the amount of water and broth added.

Thick Georgian lamb soup, with such a beautiful name - Chanakhi. Information: Chanakhi is a dish of Georgian cuisine, which is lamb stewed in a clay pot with vegetables. The traditional set of vegetables for chanakhi is potatoes, tomatoes, eggplants and onions, placed in a pot in layers, and the total mass is equal to the weight of the meat taken.

Well, we suggest you prepare Chanakhi in Georgian only in the Russian version, that is, in a saucepan.

Chanakhi in a pan

5 from 1 reviews

Chanakhi - Georgian lamb soup

Chanakhi - meat with vegetables in a pan

Type of dish: First courses

Cuisine: Georgian

Ingredients

Lamb - 900 g,
eggplants - 400 g,
tomatoes - 300 g,
bell pepper - 300 g,
garlic - 2 cloves,
olive oil - 6 tbsp. l.,
greens (cilantro, celery, green basil) - 1 bunch,
mixture of Georgian spices (Svan salt, utskho-suneli, shereuli) - 1 tsp.

Preparation

First, cut the lamb meat into large pieces, put it in a saucepan, add water and cook until tender, remembering to skim off the foam.
Then, cut the eggplants into cubes, and peel the peppers and chop them coarsely.
Next, heat 2 tablespoons of olive oil in a frying pan, add chopped vegetables, lightly fry, then simmer, covered, until tender.
Place the stewed vegetables in a saucepan, add coarsely chopped fresh tomatoes, chopped garlic and spices.
Cook the soup over low heat, covered, for about 30 minutes.
Pour the soup into bowls, placing pieces of meat and vegetables in each bowl. Add 1 tablespoon of olive oil and serve with chopped herbs.

Bon appetit!

Chanakhi - Georgian lamb soup

We are preparing a delicious, thick Georgian lamb soup with such a beautiful name - Chanakhi. Information: Chanakhi is a dish of Georgian cuisine, which is lamb stewed in a clay pot with vegetables. The traditional set of vegetables for chanakhi is potatoes, tomatoes, eggplants and onions, placed in a pot in layers, and the total mass is equal to the weight of the meat taken. Well, we suggest you cook Georgian Chanakhi only in the Russian version, that is, in a saucepan. Chanakhi in a pan 5 from 1 reviews Chanakhi - Georgian lamb soup Print Chanakhi - meat with vegetables in a pan

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!