Georgian meat dish in a pot. How to cook Chanakhi - recipes with photos

Prepare the starting ingredients. If you have frozen lamb broth, defrost it. Cut the tail fat into cubes with a side of 1 cm.

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Melt the lamb fat over high heat and fry until brown.

Remove the roast, cut the lamb into cubes, as for beef stroganoff.

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Place the meat in the heated fat and fry over high heat until lightly browned.

Add chopped onion to the meat and stir.

Fry until the onion softens, then place in a ceramic bowl.

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Pottery- This is not only a tribute to tradition or an elegant way of serving a dish, but a necessary ingredient in the recipe for real chanakhi. The thing is that clay allows the dish to be cooked both in the oven and in an oven over an open fire, without the risk of burning. If the pots for chanakha are made of heat-resistant clay and have thick enough walls, then they will heat up slowly, but also release heat slowly and evenly. This allows you not to simmer, but to simmer and retain all the juice of the dish.

Cut the eggplant into cubes and add to the meat.

Place halved potatoes on top.

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Pour lamb broth over the ingredients, add salt, spices (dried basil, paprika, suneli hops), cover with a lid and place in a cold oven. Bake for 40 minutes at 200 C.

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Meanwhile, cut the tomatoes into slices. Add to other ingredients. Simmer for another 40 minutes at 180 C.

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Chanakhi is a Georgian dish consisting of meat stewed with vegetables. Steamed ingredients soaked in plenty of juice and rich in aromas form a real delicacy, which, in addition to its impeccable taste, will also delight you with a bright, festive appearance. There are a lot of recipes for chanakha, but it is believed that this dish is best prepared in clay/ceramic pots.

This version of chanakha is slightly different from the original, as it is adjusted to our realities and homemade products, but in general the cooking technology is followed, and the finished dish turns out excellent! So, choose fresh, seasonal eggplants and tomatoes, aromatic herbs, beef or lamb pulp and begin the process! We hope that our Georgian-style canakhi recipe with photos will help you cope with the task without difficulty!

Ingredients:

• beef (ideally lamb) - 500 g;
• bell pepper - 2 pcs.;
• eggplants - 2 pcs. (small);
• onions - 2-3 heads;
• potatoes - 3-4 pcs.;
• garlic - 2-3 cloves;
• fresh tomatoes - 3-4 pcs.;
• fresh herbs (cilantro, basil, parsley, etc.) - a small bunch;
• salt, spices - to taste;
• vegetable oil (for frying) - 5-6 tbsp. spoon;
• butter (originally fat tail lard) - about 50 g.

Chanakhi recipe in Georgian with photo

How to cook canakhi with beef

1. Cut the eggplants into large pieces. Sprinkle with salt, mix and leave for 20-30 minutes, then rinse. This simple method will help remove the bitterness of eggplant.
   
2. Cut the peeled onions into half rings.
   
3. After removing the stems, seeds and membranes, cut the sweet peppers into large square pieces. It is advisable to choose fruits of different colors to prepare chanakha so that the finished dish is colorful and as appetizing as possible.
   
4. We cut the peeled potatoes into large slices - first we cut the tubers in half, then we divide each part into quarters.
   
5. Cut the meat into medium-sized pieces. Ideally, to prepare chanakha, you need to use lamb and fat tail fat, but since we are preparing the dish at home, we can allow ourselves a slight deviation from the original recipe and use beef pulp.
   
6. Before adding to the pots, lightly fry the ingredients (you can skip this step if you wish). First, place the eggplants in a hot frying pan with a small portion of vegetable oil. Stirring, cook on the heat for a couple of minutes (until lightly golden).
   
7. Transfer the eggplants to another bowl. If necessary, add a little oil to the frying pan and fry the brightly sliced ​​sweet pepper (5 minutes will be enough).
   
8. Next, fry the potatoes until lightly browned.
   
9. After removing the potato wedges from the pan, sauté the onion. Don't forget to stir the half rings periodically to avoid burning them.
   
10. As soon as the onion slices are slightly browned, transfer them to another bowl and fry the meat. It is advisable to place the beef in a frying pan in portions and cook in 2-3 batches - if you put all the pieces at once, a lot of moisture will be released, and the meat will no longer be fried, but stewed. Our task is to get a browned crust, but at the same time keep all the juice inside.
    

    How to cook canakhi in pots in Georgian style

11. We will lay out the ingredients in layers (the recipe is designed for 4-5 pots). First we distribute the meat. Sprinkle with salt.
    
12. Next we lay out the onion slices. Since we are preparing chanakhi with beef and do not use fat tail fat, we add a small piece of butter to each pot for juiciness.
    
13. Next, sort the eggplants. Salt if desired.
    
14. Lay out the next layer of potatoes and add a piece of butter again. Salt to taste.
    
15. Place sliced ​​bell peppers on potato wedges.
    
16. To prepare Georgian-style chanakha, select ripe and maximally juicy tomatoes, cut into segments and add to the rest of the ingredients. Lightly sprinkle with salt.
    
17. Load in finely chopped garlic and sprinkle the contents of the pots thickly with fresh herbs. You can use cilantro, basil, parsley, etc. The more greens, the more aromatic and appetizing the dish will be! If desired, add spices/seasonings, for example, ground coriander or adjika.
    
18. Cover the pots with a lid and place in an oven preheated to 180 degrees for about an hour and a half (until the meat is soft). It is not necessary to add water to the containers, since juicy seasonal tomatoes and other vegetables already produce enough liquid. Serve the dish sprinkled with fresh herbs.
    

Georgian-style Chanakhi in pots is ready! Bon appetit!

TM "Rud"

The main components of chanakha are meat and vegetables, which you can choose according to your own taste and desire.

120 minute Hard Lunch

Ingredients

Preparation

It is necessary to start preparing chanakha by preparing the eggplants, which will relieve them of slight bitterness. To do this, cut them into cubes, add plenty of salt and let stand for 30 minutes, then rinse and squeeze well. Place the crushed products in clay pots in layers in the following sequence: meat, potatoes, eggplants, onions, carrots, some tomatoes, not forgetting to add salt and season with spices.

To make the dish more juicy and liquid, add a little broth or water. Cook the canakhi in the oven at 180 degrees for about 2 hours, adding the remaining tomatoes, garlic and herbs 15 minutes before the end.

Ingredients

Products required for cooking

Preparation

To prepare chanakha with mushrooms, you will need medium-sized clay pots. Cut the meat into large pieces, add salt and pepper and lightly fry in hot vegetable oil. Place on the bottom of the pots. Cut the onion into half rings and place in a second layer, and cover with slices of mushrooms on top.

Peeled and chopped potatoes into large cubes, salt and season with spices, place in pots. Grated carrots complete the arrangement, after which the dish must be filled with a sufficient amount of meat broth and placed in an oven preheated to 200 degrees for about an hour and a half. Add chopped garlic and herbs to the finished canakhi, let it brew a little before serving.

60 minutes Easy Lunch

Preparation

Place the meat cut into pieces and beans soaked overnight in a cast iron cauldron, fill with water and put on fire. Cook for 40-45 minutes. During cooking, remove the foam, add salt and chopped mushrooms. Then add half the chopped carrots and potatoes to the semi-finished meat broth and continue to simmer.

While simmering the chanakha, prepare a “fry” from the remaining carrots, onions and tomato paste. When the potatoes have softened enough, place the “frying” in a cauldron, squeeze the garlic into it and add 0.5 tbsp. brine tomatoes to give the dish a piquant spicy taste. Another 5-10 minutes. and you can treat your family to a delicious dinner.

There are other recipes for chanakha with beans, which differ in the method of preparation. In Ukrainian cuisine, Lvov-style chanakhi, which uses beans instead of eggplants, is more popular.

To prepare this dish, take equal proportions of pork and potatoes (~700 g), onions and carrots (200 g each), tomatoes (400 g) and boiled red beans (1 tbsp). Cut the potatoes and meat into large cubes and fry in separate pans until half cooked.

Place the potatoes at the bottom of the pots and cover with beans. While frying the meat, add a couple of tbsp. l flour, chopped onions and carrots, as well as tomatoes. Pour the resulting mixture with broth or water and boil for 15 minutes, then pour it into pots. Finishing touch – 15 min. simmer in a preheated oven and can be served.

Chanakhi is a Caucasian dish that resembles a very thick soup or goulash. Traditionally in Georgia it is prepared in clay pots from lamb and seasonal vegetables. Actually, “chanakh” is translated from Georgian as “clay pot”.
This dish appeared in the Caucasus in the 16th century. At first it was available only to the nobility, since it contained potatoes that had just been brought into the country and were therefore expensive and rare. Initially, meat, onions, potatoes and all kinds of herbs were used in cooking. Later, tomatoes, red bell peppers and eggplants began to be added to canakhi.
Chanakhi was adored by Joseph Stalin himself. And today this dish is prepared in different countries, choosing ingredients to suit your taste. But today we will talk about the most traditional Georgian-style chanakhi with young lamb and beans.

Taste Info Potato main courses / Baked potatoes in the oven

Ingredients

• Young lamb ribs – 500 gr.;
• Potatoes – 8 pieces;
• Red beans – 150 gr.;
• Onion – 1 piece;
• Medium-sized carrots - 2 pieces;
• Sweet pepper – 1 piece;
• Medium-sized tomatoes – 2–3 pieces;
• Refined sunflower oil – 100 ml;
• Garlic – 3 cloves;
• Khmeli-suneli – 1/3 teaspoon;
• Bay leaf – 2 pieces;
• Allspice – 4-5 pieces;
• Cilantro and parsley.

How to cook chanakhi with beans and young lamb in Georgian style

Boil the beans until tender. This will take about an hour. Wash and cut the lamb along the bones, fry it in vegetable oil until nicely browned.


Peel and wash the potatoes, cut them into medium-sized cubes. Fry each side of the potato pieces.


Wash vegetables: carrots and peppers. Peel the carrots and onions. Cut them into thin cubes. Scald the tomatoes with boiling water and remove the skin. Chop the tomatoes. In a saucepan, fry the onion in vegetable oil for 3 minutes, add pepper and carrots. Simmer, stirring, for another 3 minutes. Then send the tomatoes to fry. Reduce heat to low and leave the dish to simmer for another 5 minutes.


Prepare a cauldron, or even better, a clay pot. Place fried lamb ribs on the bottom.

Cover the meat with boiled beans.


Place roasted vegetables on top.


The last layer of canakhi will be golden brown potatoes.


Salt the dish, add bay leaf and spices. Pour water into the pot so that it completely covers the potatoes. Place in the oven for 90–100 minutes at 220°C.

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Tips for preparing Georgian-style chanakha with young lamb and beans:

Chanakhi in each nation acquires its own personal composition. Some chefs replace lamb with rabbit, beef, pork, and chicken. The most popular types of chanakha are as follows:

• Beef is used instead of lamb. Beans, potatoes, tomatoes, water, garlic and suneli hops are added to the dish.
• Pork in chanakhi is also not uncommon. It is prepared with eggplants, onions, sour cream, garlic, spices, potatoes and tomatoes.
• Chicken canakhi has won the hearts of those who watch their figure. Dietary meat goes well with tomatoes, onions, potatoes and wild mushrooms.

At folk festivals, the dish is traditionally prepared in large cauldrons. Modern chanakhi can be prepared in ceramic pots, frying pans and slow cookers.

• In a slow cooker, you first need to fry the lamb ribs in the “frying” mode until half cooked, add vegetables to them, fry them together for about 7 minutes, and then set them aside in the “stewing” mode for another 30 minutes. The dish turns out tender and tasty, because it is cooked in its own juice.
• Frying canakhi in a frying pan is also very simple. You need to repeat the same sequence of actions as when cooking in a slow cooker. Fry all ingredients over medium heat. When the vegetables and meat are half cooked, add water, cover the pan with a lid and reduce the heat. Simmer the canakhi for about 40 minutes.
• Traditional canakhi is served in the same dish in which it was prepared. But if the cauldron is huge and there are only two people at the table, you can serve it in plates. Portioned pots with blazing heat and exuding the aroma of lamb chanakha look ideal on the table.
• In Abkhzia and Georgia, chacha, a strong grape moonshine, is served with chanakhi. It is in this combination that the full taste of this aromatic and delicate dish is especially acutely revealed.

Chanakhi- secrets of Georgian dishes.

Many catering establishments (restaurants, cafes), in order to attract customers, organize days of national cuisine or completely master one or another national cuisine.
Speaking about Georgian cuisine, it should be noted that their national dishes are very original and tasty, but if we talk about the Chanakhi dish, then it can always be seen in one of the first places on the menu.
At first glance, the recipe for making chanakha seems quite simple, but don’t rush! Carefully read the cooking technology, see if you have all the ingredients at your disposal to prepare this dish. Pay special attention to spices and herbs,
It’s not for nothing that I pay special attention to all this.

There was one not very pleasant moment in my practice: “Once my company and I had lunch in one of the cafes. The cuisine in this enterprise has always been at the highest level. One of the clients at the next table (Georgian by nationality) ordered Kharcho soup. When the soup was served to him, the aroma of garlic spread throughout the entire room. The man ate a couple of spoons and asked that the chef be called into the hall. Then there was an unpleasant dialogue. The man irritably told the cook that if you don’t know how to cook the national dish of Georgia, that if you don’t have the necessary herbs and spices, it’s better not to cook this dish at all, otherwise people who have not tried real Georgian kharcho will think that this gruel is there is Georgian national pride, and will draw their own conclusions about Georgian cuisine as a whole. The man left the cafe"
After that, I made a conclusion for myself: if you don’t have at least one of the ingredients at your enterprise, don’t prepare the dish, in the worst case, you will cook something completely different from what it should be, and perhaps upset your next client.
I hope that you, too, have drawn conclusions for yourself from this example.
And we continue to talk about Chanakhi.
Chanakhi - meat - vegetable dish, obtained by simmering meat along with vegetables in clay pots in the oven.
Only fatty lamb is used as meat, which makes up 1/5 of the entire dish. The rest comes from vegetables - eggplants, tomatoes, potatoes, onions, taken in approximately equal proportions.
Greens play an important role: cilantro, red basil, black and red pepper.
Chanakhi is considered a classic dish of Georgian cuisine. Translated from Georgian, chanakhi means “roast”. And although there are a lot of recipes for Chanakh, they all change every time.
Today we will look at one of the oldest recipes.

Chanakhi in Georgian:

Products:
Lamb 500 grams
Eggplant 500 grams
Tomatoes 500 grams
Onions 5 pieces
Potatoes 500 grams
Black peppercorns 8-10 pieces
Cilantro 1 bunch
Red basil 5-6 sprigs
Hot capsicum
Tomato juice or broth
Fat tail lard or butter

Cooking technology:
Cut the lamb meat into medium pieces, add a little salt and let stand for 5 minutes. Next, place the meat on the bottom of the clay pot. We place the vegetables on top of the meat, chop the potatoes and onions coarsely, cut medium tomatoes in half or place them whole.
First cut the eggplants lengthwise to the middle, pepper, salt, and stuff with spicy herbs.
Place the prepared vegetables in a pot on top of the meat in rows, mixed with spices, add salt on top, pour tomato juice or broth. Close the lid tightly, place in the oven and simmer for 1.5 - 2 hours.

In the article we looked at the preparation of the Georgian dish Chanakhi.
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