Entree: Georgia – Tbilisi & Eastern Georgia – ჭანახი ➤ Chanakhi (Slow-braised Georgian lamb and vegetable stew cooked in layered earthenware)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

- 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.