Chanakhi
Juicy lamb, eggplant, potatoes and tomatoes simmer slowly in layers in a pot, forming a rich, aromatic gravy.
Ingredients
- lamb600 g
- potato500 g
- eggplants500 g
- onion4 pcs
- tomato500 g
- tomato juice250 ml
- lamb tail fat30 g
- cilantro20 g
- parsley20 g
- purple basil20 g
- salt1 to taste
- ground black pepper1 to taste
Instructions
Cut the lamb into portioned pieces and season with salt and pepper. Peel the potatoes and slice into rounds, cut the eggplant into large chunks, slice the onion into rings, and cut the tomatoes into large wedges.
Place the fat-tail sheep fat on the bottom of a clay pot, then top with the lamb. Add half of the onion and eggplant, and season with salt and pepper.
Layer on the potatoes, the remaining onion and eggplant, then the tomatoes. Add finely chopped cilantro, parsley and purple basil.
Pour in the tomato juice, cover the pot tightly with its lid, and place it in a cold oven.
Turn the oven on to 160°C and braise the chanakhi for 2.5–3 hours without stirring, until the lamb is tender and the vegetables are soft.
Check for doneness, adjust with salt and black pepper if needed, then let the dish rest under the lid for 10 minutes.
Serve the chanakhi hot straight from the pot, spooning the juices from the bottom over the vegetables.
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