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Chanakhi (Georgian Lamb Stew)

"A traditional Georgian stew made with lamb, mutton, or beef combined with potatoes, eggplant, peppers, and herbs. [Recipe originally submitted to Allrecipes.ru]"
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Ingredients

2 h 30 m servings 439 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a heavy casserole dish, layer the following order: lamb, onion, potatoes, eggplants, garlic, tomato paste, tomatoes, red bell pepper, parsley, and dill, seasoning each layer with salt and pepper. Pour a few spoonfuls of water on top. Cover with a lid.
  3. Bake in the preheated oven until lamb is tender, about 2 hours.

Footnotes

  • Cook's Notes:
  • Mutton or beef can substitute for the lamb, if desired. Also you can use any variety of mixed chopped fresh herbs - parsley, dill, basil, or cilantro are all good options.
  • Use about 1/4 cup of any variety of fresh herbs (parsley, dill, basil, coriander).
  • This stew also be cooked in a lidded clay pot.

Nutrition Facts


Per Serving: 439 calories; 15.8 g fat; 52.6 g carbohydrates; 26.4 g protein; 73 mg cholesterol; 140 mg sodium. Full nutrition

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Reviews

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Made it with lamb. Very tasty as well as healthy.

Best lamb stew I've had since my grandmother made it - absolutely wonderful - very flavourful. I did use lamb - don't care for mutton. Do try this one, it is exceptional.