Ingredients with Measurements:
- 2 lbs lamb, cubed
- 2 cups eggplant, cubed
- 2 cups tomatoes, diced
- 2 cups potatoes, cubed
- 1 cup onions, diced
- 1 cup bell peppers, diced
- 1 cup carrots, sliced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup water
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tbsp tomato paste
- 2 tbsp garlic, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh cilantro, chopped
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
Special equipment needed:
- Dutch oven or large pot with a lid
Step-by-step instructions:
1. Preheat your oven to 350°F.
2. In a large bowl, mix together the lamb, eggplant, tomatoes, potatoes, onions, bell peppers, carrots, and green beans.
3. In a separate bowl, whisk together the water, olive oil, red wine vinegar, tomato paste, garlic, parsley, cilantro, salt, black pepper, paprika, and cumin.
4. Pour the liquid mixture over the lamb and vegetables, and stir to coat everything evenly.
5. Transfer the mixture to a Dutch oven or large pot with a lid.
6. Cover the pot and bake in the preheated oven for 2 hours.
7. Remove the pot from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 28g
Protein: 30g
Fiber: 7g
Sugar: 10g
Sodium: 800mg
Substitutions for ingredients:
- You can use beef or chicken instead of lamb.
- You can use zucchini instead of eggplant.
- You can use canned tomatoes instead of fresh tomatoes.
- You can use sweet potatoes instead of regular potatoes.
- You can use any color bell pepper you prefer.
- You can use frozen green beans instead of fresh green beans.
Variations:
- You can add chickpeas or lentils for extra protein.
- You can add dried apricots or prunes for a sweet and tangy flavor.
- You can add a pinch of saffron for a more exotic taste.
- You can add a dollop of Greek yogurt on top for a creamy finish.
Tips and tricks:
- Make sure to cut all the vegetables and meat into similar-sized pieces for even cooking.
- You can prepare this dish ahead of time and reheat it in the oven or on the stove.
- Serve with crusty bread or rice to soak up the delicious sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 15-20 minutes, or on the stove over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls or on a large platter.
- Garnish with fresh herbs or a sprinkle of paprika.
Garnishes:
- Fresh parsley, cilantro, or mint
- Paprika
- Lemon wedges
Pairings:
- Crusty bread
- Rice pilaf
- Couscous
- Salad
Suggested side dishes:
- Hummus and pita bread
- Tzatziki sauce
- Roasted vegetables
Troubleshooting advice:
- If the dish is too watery, remove the lid and bake for an additional 10-15 minutes to thicken the sauce.
- If the dish is too dry, add a splash of water or broth to the pot and stir.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Chanakhi is a traditional Georgian stew that is typically made with lamb or beef and a variety of vegetables.
Flavor profiles:
- Savory, tangy, and slightly sweet with a hint of spice.
Serving suggestions:
- Serve hot with your favorite side dishes and garnishes.
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Region: Georgian