Chanakhi is a dish with lamb and vegetables. Video recipe

Chanakhi, according to most recipes, is made with beans. This dish will look especially beautiful on the table if it is served in pots.

You will need: – 2 tbsp. red beans; – 600 g of lamb on the bone; – 400 g of potatoes; – 1 large onion; – 2 carrots; – 1 ripe eggplant of medium size; – 1/2 head of garlic; – 4 tomatoes; – vegetable oil; – paprika; – salt.

Other vegetables, such as bell peppers, can be added to the stew if desired.

Cook lamb bone broth with a little meat. Cook it for an hour, skimming off the foam regularly. To make canakhi, you will need 2 tbsp. fresh broth.

Take care of vegetables. Peel and cut the onion into small cubes. Chop the carrots into strips. Peel the eggplant and potatoes and chop finely enough. Scald the tomatoes with boiling water, remove the skin from them, chop the pulp. Cut the meat into cubes, after removing excess fat and films.

Take a deep baking dish, brush it with vegetable oil. Lay a layer of meat on the bottom, salt, add paprika. Next, add all the vegetables except the tomatoes. Lay them on top, sprinkle with chopped garlic and salt again. Top the stew with broth.

Preheat the oven to 200 ° C. Place the container in there and cook the chanakhs for about 70-80 minutes. As a result, all vegetables should become soft and soaked in an appetizing tomato-meat sauce. Boil the beans separately and place them in the stew 10 minutes before cooking ends.

Serve canakhi with fresh tortillas and herbs.

According to the classic recipe, chanakhi is the second dish, however, some housewives have modified it and prepare a similar to the taste chanakhi soup with lamb.

You will need: – 800 g of lamb on the bone; – 2 large tomatoes; – 2 onions; – 2 medium carrots; – 500 g of potatoes; – a bunch of cilantro; – vegetable oil; – paprika; – salt.

If you don’t like paprika, replace it with ground black pepper

Start cooking by boiling the broth. Separate the bone with a small amount of meat from a piece of lamb. Place it in a pot of cold water, add the peeled and halved onion. Bring water to a boil and cook for an hour, periodically skimming off any foam that appears. Strain the finished broth by removing the onion.

Cut the remaining meat into cubes no larger than 2 cm. Chop the remaining onion and carrots. Heat vegetable oil in a deep skillet. First, fry the onion in it, then add the meat there and cook for 5-7 minutes. Then add the carrot strips. Scald the tomatoes with boiling water, remove the skin from them, cut the pulp and also add to the meat. Cook for another 10 minutes.

Put the strained broth on the fire again, salt and add paprika. Peel the potatoes, cut into cubes and add to the broth. Cook for 5 minutes, then add the meat and vegetables and cook for another 20 minutes. Potatoes and meat should be tender. When serving, sprinkle the soup with finely chopped cilantro.