Name: Lamb and Vegetable Stew (Chanakhi)
Yield: Serves 4
Cuisine: Georgia
Ingredients: 6 tablespoons water; 4 cups chopped basil (¼ pound); 4 cups chopped cilantro (¼ pound); 1 large hot red or green pepper; Salt and freshly ground black pepper; 8 tablespoons (1 stick) butter; 5 garlic cloves; 1½ pounds lean lamb, cut into 2-inch cubes; ¾ pound eggplant, unpeeled and cubed; 1 pound potatoes, peeled and cubed; 1 pound tomatoes, coarsely chopped; 4 medium onions, peeled and cut into eighths

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Georgian Feast

By Darra Goldstein

Published 1999

About

Chanakhi is an earthy stew braised slowly in a clay pot to ensure that the flavors of meat and vegetables deepen and meld. Georgians like to prepare chanakhi in individual pots, taking care that each serving contains an assortment of vegetables; however, a large, family-style casserole may also be used. Chanakhi needs no accompaniment other than bread and perhaps a wedge of cheese.