Lamb with vegetables (Chanakhi)

Multi-colored vegetables and juicy lamb - the dish is tasty and beautiful. It belongs to Georgian national cuisine. It is a vegetable stew with meat that was traditionally cooked in clay pots (canak - pot), hence the name "Chanakhi".

1. Calories
   102,34 kcal
2. Protein
   5,2 gram
3. Fat
   6,52 gram
4. Carbohydrates
   5,37 gram
5. ~ Time
   2 H 40 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Mutton

   ---

   
   700 g
2. White onions

   ---

   
   2 pcs. = 160 g
3. Tomato

   ---

   
   5 pcs. = 450 g
4. Eggplant

   ---

   
   2 pcs. = 420 g
5. Bulgarian pepper

   ---

   
   2 pcs. = 300 g
6. Potato

   ---

   
   3 pcs. = 360 g
7. Salt

   ---

   
   to taste
8. Vegetable oil

   ---

   
   50 g
9. Black pepper ground

   ---

   
   to taste
10. Hop-sunels

    ---

    
    to taste
11. Dry adjika
    to taste
12. Garlic

    ---

    
    5 cloves = 25 g
13. Red burning pepper

    ---

    
    1 piece = 90 g
14. Fresh greens

    ---

    
    1 bunch = 30 g

Steps:

1. 
   Remove the veins from the meat and cut into large pieces. Wash all vegetables. Pour boiling water over the tomatoes for a few minutes, then peel them and puree them in a blender. All vegetables for Chanakhi are cut into large pieces. Cut the eggplants and place them in salted water for 5 minutes so that they do not taste bitter in the finished dish. Peel the potatoes and cut into slices. Cut the onion into rings, also after peeling them. Remove the core and seeds from the bell pepper. The garlic needs to be crushed with a knife and then chopped. Wash the greens and chop with a knife.
2. 
   Pour vegetable oil into a cauldron heated over a fire and add the lamb, stirring, fry the meat for 5 minutes, then add the onion to the meat and cook again, stirring for another 5 minutes. Salt the meat, sprinkle with suneli hops and dry adjika.
3. 
   Place potatoes in the next layer on the meat, then eggplants, bell peppers and a pod of red hot pepper. Pour tomato puree over the vegetables. Cover the cauldron with a lid and simmer its contents over low heat for 1.5 hours.
4. 
   After the time has passed, open the cauldron and sprinkle its contents with chopped garlic. After that, sweat for another 20 minutes. Sprinkle the finished dish with herbs and serve.