Baked Lamb

Name: Baked Lamb (Chanachi po-Gruzinski)
Cuisine: Russian
Ingredients: 600 g/1 lb 6 oz potatoes; 1 large onion; 1 aubergine (eggplant); 1 aubergine (eggplant); 1 mild chilli; 3 garlic cloves; 800 g/1¾ lb boneless lamb; 45 ml/3 tbsp chopped fresh parsley; 4 bay leaves; 6-8 black peppercorns; 45 ml/3 tbsp chopped fresh coriander (cilantro); 45 ml/3 tbsp chopped fresh coriander (cilantro); 50 g/2 oz/¼ cup butter; 75 ml/5 tbsp tomato purée (paste); 1 litre/1¾ pints/4 cups beef stock; 3 tomatoes; salt and ground black pepper; salt and ground black pepper

Chanachi po-Gruzinski

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

In Russian restaurants, this delicious all-in-one dish of lamb with potatoes, aubergines and tomatoes, is cooked in individual dishes, which are brought straight from the oven to the table. It is very simple to make.

Ingredients

600 g/1 lb 6 oz potatoes
1 large

Europe
Russia
Main course
Gluten-free
Low carb
Low sugar
High protein
Low sodium

Method

Preheat the oven to 180°C/350°F/Gas 4. First prepare the vegetables. Roughly dice the potatoes, chop the onion, and slice the aubergine. Chop the chilli, discarding the core and seeds. Chop the garlic. Put the potatoes and onions in a greased roasting pan.
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Energy 631kcal/2640kJ; Protein 45.3g; Carbohydrate 38.6g, of which sugars 13.9g; Fat 34g, of which saturates 17.2g; Cholesterol 179mg; Calcium 94mg; Fibre 5.8g; Sodium 324mg.