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Georgian lamb stew Chanahi recipe

1 lb boneless lamb shoulder, cubed
1-1/2 lb eggplant, cubed, unpeeled
5 Yukon Gold potatoes, peeled and cubed
10 Roma tomatoes, peeled and chopped
1 large onion, chopped
1 large green bell pepper, seeded and chopped
1/2 cup dry red wine
2 bay leaves
3 cloves garlic, pressed
salt and freshly ground black pepper to taste
vegetable oil
1 standard packet or 2 tbsp khmeli-suneli spice mix (see explanation below)
measures conversion [+]

Preheat the oven to 350 F. Heat a pot of water to a boil and keep warm. Warm some vegetable oil in a skillet and brown the lamb over high heat. Transfer the meat to a large oven-proof Dutch oven or earthenware pot. Add more oil to the skillet and add onion and pepper. Saute, stirring, until the onion is translucent and golden, about 15 minutes. Add tomatoes, garlic, red wine, bay leaves, black pepper, and khmeli-suneli mix. Stir, cover, and cook over low heat for 15 more minutes. Discard the bay leaves, transfer the sauce to the Dutch oven and arrange on top of the meat (but do not mix). Arrange a layer of potatoes on top of the sauce and finish with a layer of eggplants. Add enough boiling water to the pot to reach just below the top of the eggplants. Season with salt. Cover the pot and bake in the oven for 1 hour or until the potatoes are cooked through. Remove the lid and mix well, taking care not to crush the eggplant cubes. Serve with a garnish of fresh vegetables and herbs. _________________________________________________ KHMELI-SUNELI MIX. Like curry, khmeli-suneli is a traditional blend of spices. When I say like curry;, I do not mean that it is similar in taste to curry (it is not), only that it is a standard blend. Khmeli-suneli is very popular in Georgian cooking. It is available in single-serving packets in most Russian stores. Alternatively, you can make your own khmeli-suneli by combining equal amounts of ground coriander seeds, cloves, black pepper, fenugreek seeds and leaves, basil leaves, bay leaves, marjoram, savory, mint, hyssop, dill, and parsley. Add a pinch of cayenne pepper. The resulting powder can be stored in a cool, dry place indefinitely. However, it is a good idea to pack it as airtight as possible, as it is highly fragrant.

Cuisine: Georgian
Source: Redisca
Recipe category: Meat-Dishes > Lamb

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