Entree: Georgia – Tbilisi & Eastern Georgia – ჭანახი ➤ Chanakhi (Slow-braised Georgian lamb and vegetable stew cooked in layered earthenware)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
20 min
Cook
1 hr 35 min
Total
1 hr 55 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
- 2 lb (900 g) lamb shoulder, bone-in, cut into 1–1.5 in (2–3 cm) pieces - 2 tbsp (30 ml) vegetable oil - 1 large onion, thinly sliced, about 8 oz (225 g) - 3 cloves (5/16 oz (9 g)) garlic, minced - 2 large tomatoes, chopped, about 12 oz (340 g) - 2 medium eggplants, cut into 1 in (2.5 cm) cubes, about 1 lb (450 g) - 2 medium potatoes, peeled and cut into 1 in (2.5 cm) pieces, about 12 oz (340 g) - 1 green bell pepper, sliced, about 5 oz (150 g) - 2 tbsp (30 ml) tomato paste - 1 cup (240 ml) beef or lamb broth - 1/2 cup (120 ml) dry white wine (optional) - 2 bay leaves - 1 tsp (2 g) khmeli suneli (Georgian mixed spice) - 1 tsp (2 g) ground coriander - 1 tsp (5 g) salt, or to taste - 1/2 tsp (1 g) freshly ground black pepper - 2 tbsp (6 g) fresh cilantro, chopped - 2 tbsp (6 g) fresh tarragon or parsley, chopped
Show original ingredient measurements
- 2 lb (900 g) lamb shoulder, bone-in, cut into 1–1.5 in (2–3 cm) pieces - 2 tbsp (30 ml) vegetable oil - 1 large onion, thinly sliced, about 8 oz (225 g) - 3 cloves (9 g) garlic, minced - 2 large tomatoes, chopped, about 12 oz (340 g) - 2 medium eggplants, cut into 1 in (2.5 cm) cubes, about 1 lb (450 g) - 2 medium potatoes, peeled and cut into 1 in (2.5 cm) pieces, about 12 oz (340 g) - 1 green bell pepper, sliced, about 5 oz (150 g) - 2 tbsp (30 ml) tomato paste - 1 cup (240 ml) beef or lamb broth - 1/2 cup (120 ml) dry white wine (optional) - 2 bay leaves - 1 tsp (2 g) khmeli suneli (Georgian mixed spice) - 1 tsp (2 g) ground coriander - 1 tsp (5 g) salt, or to taste - 1/2 tsp (1 g) freshly ground black pepper - 2 tbsp (6 g) fresh cilantro, chopped - 2 tbsp (6 g) fresh tarragon or parsley, chopped
Instructions
1. Preheat oven to 350°F (175°C). In a heavy ovenproof pot or individual earthenware cazuelas, heat oil over medium-high heat and brown lamb pieces in batches until well colored; remove. Sauté onion until translucent, add garlic and tomato paste, cook 1 minute, then stir in chopped tomatoes, wine (if using), broth, bay leaves, khmeli suneli, coriander, salt and pepper; simmer 5 minutes. 2. Return lamb to pot and layer with eggplant, potatoes and bell pepper, pouring juices over each layer. Cover and bake in oven 1¼–1½ hours until lamb and vegetables are very tender (or simmer covered on low on stovetop). Stir in fresh herbs just before serving and adjust seasoning.
Estimated Nutritional Information*
Nutrition information is not available yet. Missing estimates are checked automatically.