Don't know what to cook? Don't want to spend a lot of time in the kitchen? Do you want to cook both the main course and the side dish at the same time? Then I propose not only tasty, but also satisfying nutritious Georgian roast - canakhi.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Chanakhi is meat that is stewed in pots or cauldrons along with juicy seasonal vegetables, which must be coarsely chopped. This is a prerequisite for preparing a beautiful and tasty dish! In this recipe, I slightly adjusted the proportions of products for our realities, reducing the amount of meat and increasing the part of vegetables. But in the original, vegetables should be three less than meat, and their weight in the total mass should be equal to the weight of meat. Therefore, you can cook canakhi like me, or stick to the original recipe.
The traditional set of products for the dish: potatoes, eggplants, tomatoes and onions. Coarsely chopped vegetables are placed in layers in a pot. As a rule, a wide range of spices are used for the dish, which is typical for Georgian cuisine. Well, the meat in the authentic version is, of course, lamb. Although now its other varieties are widely used, and game is also used. For cooking, portioned pots made of natural clay are necessarily used. And the dish is served on the table only hot.
- Calorie content per 100 g - 56 kcal.
- Servings Per Container - 6 Serving Pots
- Cooking time - 1.5 hours
Ingredients:
- Fatty part of meat - 1 kg (pork is used in this recipe)
- Potatoes - 6 pcs.
- Eggplant - 3 pcs.
- Sweet peppers - 3 pcs.
- Tomatoes - 3 pcs.
- Garlic - 6 cloves
- Basil - medium bunch
- Onions - 2 pcs.
- Cilantro - medium beam
- Salt - 1/3 tsp each. in each pot
- Ground black pepper - pinch or to taste
- Vegetable oil - for frying
- Bay leaf - 6 pcs.
- Allspice peas - 12 pcs.
Cooking chanaha
1. Prepare all foods. Remove the film from the meat and cut into large pieces. Peel the potatoes, rinse and cut into sticks. Cut the washed tomatoes into large pieces. Peel the onions and cut into large quarters into rings. Peel the garlic and cut into rings. Remove the tail from the pepper, clean out the seeds and cut off the partitions. Cut the flesh into large slices. Wash the eggplants and cut into large squares. If you feel the bitterness of this vegetable, then pre-soak it in saline. To do this, place it in a saucepan and fill it with water and diluted salt. Soak it for half an hour, then rinse and dry.
2. Next, fry all the ingredients separately in a frying pan in vegetable oil. So, in each existing pan, pour vegetable oil and heat. Place the meat in one and fry it over high heat until golden brown. Put the eggplants in the other. To prevent them from absorbing a lot of oil, use a Teflon-lined pan. Put the peppers in the third pan to grill. All food should be golden in color.
3. When the ingredients are cooked through, remove them from the pan on separate plates and add the following ingredients: potatoes, onions and garlic. Also fry them until golden brown in moderate heat.
4. Now put the food in layers in the pots. Put the meat on the bottom, put the fried onions on top.
5. Then add the eggplant and pepper.
6. Top with eggplants.
7. Then the tomatoes.
8. And complete the composition with garlic potatoes.
9. Season the ingredients with salt, ground pepper, add chopped herbs and spices. Close the lids and place in a heated oven up to 200 ° C for 1 hour. Vegetables will languish in their own juice. But if you are worried that the dish does not burn, then you can pour a couple of tablespoons of drinking water.
10. Serve the prepared food to the table "hot with heat", directly from the oven while hot.
See also the video recipe on how to cook canakhi.
