Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 large eggplants, peeled and cut into 1-inch cubes
- 2 large onions, chopped
- 4 medium tomatoes, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- 1/2 cup vegetable oil
- 2 tbsp tomato paste
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 4 cups water
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
3. Add the lamb shoulder cubes and cook until browned on all sides, about 5-7 minutes.
4. Add the chopped onions and cook until softened, about 5 minutes.
5. Add the chopped tomatoes, green and red bell peppers, and tomato paste. Stir to combine.
6. Add the eggplant cubes, chopped parsley, chopped cilantro, salt, black pepper, paprika, cumin, coriander, and water. Stir to combine.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Bake for 2 hours, or until the lamb is tender and the eggplant is fully cooked.
9. Remove from the oven and let cool for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 32g
- Carbohydrates: 16g
- Protein: 25g
- Fiber: 6g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or chicken.
- Eggplant can be substituted with zucchini or squash.
- Parsley and cilantro can be substituted with dill or mint.
Variations:
- Add potatoes or carrots for a heartier stew.
- Use canned tomatoes instead of fresh tomatoes.
- Add a pinch of saffron for a more exotic flavor.
Tips and tricks:
- Make sure to brown the lamb cubes before adding the vegetables to develop a deeper flavor.
- Use a heavy-bottomed pot to prevent burning.
- Let the stew cool for 10 minutes before serving to allow the flavors to meld.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs such as parsley, cilantro, or dill.
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, let it simmer on the stove for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Chanakhi is a traditional Georgian stew that is typically made with lamb, eggplant, and a variety of vegetables and herbs.
Flavor profiles:
- This stew is savory and slightly spicy with a hint of sweetness from the vegetables.
Serving suggestions:
- Serve the stew with a dollop of sour cream or plain yogurt on top.
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Region: Georgian