Meat, Maghreb and Middle East
Chanakhi (Georgian lamb and vegetable pot)
Chanakhi is a Georgian stew of lamb, eggplant, potatoes and tomatoes, baked in a covered pot in the oven. It serves 4, takes 2.5 hours total including 2 hours of hands off baking, rates easy, and costs about €3.60 per person. The key to getting it right is adding no liquid at all, the vegetables release all the juice the dish needs.
Here's a chanakhi, Georgian lamb baked in a pot with eggplant, potatoes and tomatoes, that cooks itself while you put your feet up.
- Total time
- 2 h 30
- Difficulty
- Easy
- Cost per person
- €3.60
- Calories per person
- 530 kcalcalculated by Kiloach, your weight coach
- Season
- Summer, Fall
Chanakhi is built in layers inside a pot, then left alone in the oven for two hours. The lamb turns tender, the eggplant melts into the tomato juices, and the potatoes soak up all that garlic and cilantro flavor. Nothing burns, nothing boils over, the lid keeps everything sealed in until you lift it at the table.
This is a weekend dish or one for when you're having people over, not really a Tuesday night meal since it needs two hours in the oven. It works well for guests because you can assemble it ahead and let it finish on its own. Kids who already like lamb and mild chili will enjoy it, others might prefer a milder version.
The ingredients
Butcher
- Boneless lamb shoulder 800 g
Fruits and vegetables
- Eggplants 2
- Potatoes 500 g
- Ripe tomatoes 4
- Onion 2
- Garlic 5 cloves
- Fresh cilantro 1 bunch
- Fresh basil 1 bunch
- Sweet chili pepper 1
Pantry
- Olive oiloften in the pantry 3 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
The step by step recipe
-
Cut the lamb into large cubes, the eggplant and potatoes into chunks, the onions into rings and the tomatoes into wedges.
Salt the eggplant and let it sit for ten minutes, it will soak up less oil.
-
Brown the lamb in a pot with the oil on all sides, then take it off the heat.
Don't overcrowd the pot, the meat needs contact with the metal to brown properly.
-
Layer the meat, onions, eggplant, potatoes, tomatoes, crushed garlic and chili pepper in the pot, salting each layer.
Put the tomatoes on top, their juice trickles down over everything as it cooks.
-
Cover and bake at 170°C without stirring. 2 h
If your lid doesn't seal well, cover it with a strip of foil first to trap the steam.
-
Take the pot out, sprinkle with chopped fresh cilantro and basil, and serve straight at the table.
Let it rest ten minutes before serving, the cooking juices come together.
Our tips to get it right
- Use a cast iron or clay pot with a tight fitting lid, that's what traps the steam and gives the dish its texture.
- Don't cut the vegetables too small, they need to hold up through two hours of baking without turning to mush.
- Taste the cooking juices before serving and adjust the salt only then, the salt added between layers rarely does the whole job on its own.
The variations
- Swap the lamb shoulder for beef chuck if you prefer a milder tasting meat, the cooking time stays the same.
- For a vegetarian version, skip the meat and add a can of chickpeas, the vegetable juices still cook everything through.
- For kids who are sensitive to spice, leave out the sweet chili pepper and serve the cilantro on the side so everyone adds their own.
What to serve it with
- Georgian flatbread or a crusty baguette
- A cucumber and red onion salad
- Plain yogurt to cool down the chili
Storage
Chanakhi keeps 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, ideally without the fresh cilantro, which you add after thawing. Reheat it gently in a pot or oven, covered, so the meat doesn't dry out.
Questions about this dish
Can you make chanakhi ahead of time?
Yes, you can layer everything the day before and keep the pot in the fridge. Let it sit out briefly before baking so it doesn't go into the oven too cold.
Do you really need to skip any added liquid?
Yes, adding liquid is the main mistake to avoid. The tomatoes and eggplant naturally release enough juice to cook the meat and potatoes through.
Can you use a different meat instead of lamb?
Yes, beef chuck or pork shoulder both work well in this dish. Keep the same cooking time, the covered pot takes care of the rest.
Does chanakhi freeze well?
Yes, it freezes well for up to 2 months. Add the fresh cilantro and basil only after thawing, so their flavor stays intact.
How long does it take to make a chanakhi?
Count 2 h 30 in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a chanakhi?
About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a chanakhi cost?
About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.
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