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Georgian Chanakhi (Lamb Stew in a Pot)

Make a mouthwatering, hearty Georgian-style dish and treat your family! Chanakhi is surprisingly easy to make in a regular pot, the flavor comes out fantastic, and everyone always loves it. Filling, delicious, and full of character. Give it a try.

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Lamb vats in a saucepan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 40 % 10 g
Fats 44 % 11 g
Carbohydrates 16 % 4 g
149 kcal
GI: 100 / 0 / 0
  • How do you make chanakhi (lamb stew) in a pot?
    1. Cut the lamb tail fat into small cubes. 2. Cut the lamb into large pieces. 3. Cut the eggplant, tomatoes, bell pepper, and onion into fairly large cubes. 4. Cut the peeled potatoes into cubes too, and coarsely chop the fresh herbs (cilantro, parsley, basil). Now build the layers: lay the chopped tail fat across the bottom of a deep, heavy-bottomed pot. Arrange the lamb pieces on top of the fat. Add the eggplant as the next layer and season it with salt and pepper. Top the eggplant with the tomatoes, then the bell pepper, then the onion. Over the onion, add the potato cubes, and top the potatoes with the chopped herbs and whole peeled garlic cloves. Season everything again with salt and pepper. Pour the oil and water over the top and cover with the lid. Set the pot over the heat, bring the contents to a boil, then cook the chanakhi over medium heat for 1 hour 10 minutes. Serve hot. Enjoy!
  • A quick note on oils: every oil is only good up to a certain temperature — its smoke point, above which it starts to burn and form harmful compounds. It's worth knowing your oil's smoke point and choosing the right one for frying.
  • If you're using a pre-made spice blend, be sure to check the label. These blends often already contain salt, so account for that or you risk over-salting the dish.
  • Note that you don't always need to draw the bitterness out of eggplant — young eggplant usually isn't bitter, and neither are certain special varieties.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Lean mutton - 169  kcal/100g
  • Fat mutton - 225  kcal/100g
  • Lamb - brisket - 533  kcal/100g
  • Mutton - ham - 232  kcal/100g
  • Lamb chop on a bone - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Mutton - dorsal part - 459  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Chicken fat - 897  kcal/100g

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