Ingredients with Measurements:
- 1 lb lamb, cut into bite-sized pieces
- 1 lb spinach, chopped
- 2 onions, chopped
- 2 tomatoes, chopped
- 1 cup vegetable oil
- 1 cup water
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 lb puff pastry
Special equipment needed:
- Large pot
- Rolling pin
- Baking sheet
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the lamb and cook until browned on all sides.
3. Add the onions and cook until softened.
4. Add the tomatoes and cook until they have broken down.
5. Add the spinach and cook until wilted.
6. Add the water, salt, black pepper, cumin, coriander, paprika, turmeric, red pepper flakes, garlic powder, and ginger powder.
7. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
8. Preheat the oven to 375°F.
9. Roll out the puff pastry on a floured surface and cut into 2-inch squares.
10. Place the squares on a baking sheet and bake for 10 minutes.
11. Remove from the oven and let cool.
12. Place a spoonful of the spinach and lamb mixture on each puff pastry square.
13. Bake for an additional 10 minutes, or until the pastry is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
Makes 24 servings
Nutritional information:
Calories per serving: 190
Fat: 12g
Carbohydrates: 14g
Protein: 7g
Substitutions for ingredients:
- Beef or chicken can be substituted for lamb.
- Frozen spinach can be used instead of fresh spinach.
- Store-bought puff pastry can be used instead of homemade.
Variations:
- Add potatoes or carrots to the lamb mixture.
- Use different spices to change the flavor profile.
- Make mini versions of the chanakhi for appetizers.
Tips and tricks:
- Make sure to cook the lamb until it is browned on all sides to ensure maximum flavor.
- Use a sharp knife to cut the puff pastry into squares.
- Serve with a dollop of sour cream on top.
Storage instructions:
Store any leftover chanakhi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 375°F for 10 minutes, or until heated through.
Presentation ideas:
Arrange the chanakhi on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted carrots
- Garlic mashed potatoes
Troubleshooting advice:
- If the puff pastry is not browning, brush with an egg wash before baking.
- If the lamb mixture is too dry, add more water.
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 and discard after 3 days.
Food history:
Chanakhi is a traditional Georgian stew made with lamb and vegetables.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve as a main dish for dinner or as an appetizer for a party.
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Region: Georgian
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