Chanakhi of lamb. Chanakhi of lamb in pots. Lamb chanaha soup

Chanakhi from lamb is a traditional first dish of Georgian cuisine, which includes lamb meat and vegetables. It is worth mentioning that the technology for preparing such a dinner is quite simple. After all, the lamb chanakh is prepared according to the "set and forget" principle. In other words, its creation does not require additional and complex operations. Moreover, it can be done not only on the gas stove, but also in the oven, and even in the multivark. These are the three methods we will consider today.

How to cook lamb chops in a saucepan?

To create such a first dish, a small amount of simple and quite accessible ingredients will be required, namely:

• Lamb fresh (pulp) - 1 kg;
• Garlic large - 2 teeth;
• Parsley and fresh dill - per ½ pencil;
• Spices aromatic, including table salt and ground pepper fragrant - added at personal discretion;
• Onion white onion - 2 heads;
• Vegetable oil refined - 1/3 cup;
• Carrots average fresh - 2 pcs .;
• Potatoes are small - 4 pcs .;
• Red tomatoes - 2 pcs.

Preparation of ingredients

The lamb chanaha soup turns out to be very satisfying, tasty and aromatic. Before preparing it, you must carefully process all purchased components. To do this, take a piece of fresh mutton, wash it well and remove all hard and inedible veins. Then the meat should be chopped into small pieces. Similarly, you need to do the following products: potatoes, tomatoes, onions and carrots. It is also required to rinse the greens and finely chop it.

Heat treatment of the dish

To make lamb from lamb with a gas stove, you should take a pan with thick walls and a bottom, put in it a prepared meat product, butter it with vegetable oil and fry the contents for 25 minutes. Next, you need to add chopped onions, tomatoes, carrots and repeat the procedure, but until the vegetables are browned (about a quarter of an hour).

After roasting all the ingredients, you should pour in 1.5-2 liters of ordinary drinking water, pour aromatic spices, lay out the chopped potatoes, bring everything to a boil and cook for another 20 minutes. After this time, it is necessary to add chopped greens and fresh garlic to the fragrant broth, and then again boil and remove from the plate. Georgian soup is ready!

Traditional lamb with lamb in pots

To prepare such a fragrant lunch, you will need:

• Lamb fat (only pulp) - 600 g;
• Large potato tubers - 7 pcs .;
• Fresh red tomatoes - 4 pcs .;
• Eggplant young small - 2 pcs .;
• Fresh carrot - 3 pcs .;
• Large bulbs - 3 pcs .;
• Garlic large fresh - 3 teeth;
• Laurel leaves, fine salt, red pepper and herbs - add to taste and personal discretion.

Processing of products

Before placing the ingredients in clay pots, the products should be processed. To do this, you need to wash the lamb and chop it into small pieces. Next, you need to clean and cut into large cubes of potato tubers, fresh red tomatoes, young eggplants, carrots and bulbs. You should also chop the greens.

The process of forming and cooking the dish

To make lamb chicken out of lamb in the oven, you can use the usual form for baking, but it is better to prepare several clay pots. On their bottom, in the next order, layers of all previously processed components should be laid out: shredded fatty meat, potato tubers, young eggplants, onions, carrots and tomatoes. Also in each serving bowl you need to place on a laurel leaf, add a little grated garlic and pour flavored spices. In addition, so that this dish is not burned, it is recommended to pour a little drinking water into the pot, about ½ cup. After all the done actions, the dishes with the contents should be placed in the oven and held in it for 60-80 minutes.

3. How to cook chanakh in a multivariate?

For such a modern way of preparing a Georgian dish you will need the following components:

• Lamb - 550 g;
• Fresh tomatoes red - 3 pcs .;
• Large bulb bulb - 1 pc .;
• Potato tubers large - 6 pcs .;
• Eggplant medium size - 1 pc .;
• Bulgarian pepper is large - 1 piece;
• Cloves of garlic - 4 pcs .;
• Butter - 50 g (for frying);
• Salt sea, ground allspice - add to taste;
• Greens (parsley, basil, dill, coriander) - a little.

Preparation of products

Chanakhi from lamb in the multivariate is prepared for a relatively short time. But before you put all the ingredients in the bowl of the device, they should be well processed. To do this, you need to wash and cut into large pieces of meat product. Following it, you also need to process tomatoes, onions, potato tubers, eggplant and Bulgarian pepper.

Heat treatment in a modern kitchen appliance

After the products have been prepared, slices of lamb, onions, tomatoes, carrots and butter are to be placed in the capacity of the multivark. Next, the ingredients should be flavored with aromatic spices and fry in a baking mode until the first blush appears (after about 25-35 minutes). After this time, the meat component and vegetables are required to alternately lay out the Bulgarian pepper, eggplant and potatoes, which must also be sprinkled with spices and fresh herbs. To prevent such a Georgian dish from burning, it is recommended to pour some drinking water into it, and then close the lid of the device and put the extinguishing program on for 80 minutes.

When the multivark will issue the final signal, the ingredients should be put on grated or chopped chives of garlic, mix everything well and put the baking program for 10 minutes.

How correctly is the Georgian dish served to the table?

Present such a dinner should be exclusively in hot form, along with fresh herbs and rye cakes. You can also add fatty sour cream or a sharp homemade sauce prepared from tomatoes to the chanah.