Chanakhi with Satsivi Sauce
Main Dishes • Georgian
Description
I want to say right away that this is not traditional chanakhi, but a variation on the theme.
Ingredients
- Ground coriander 1 bunch
- Rack of Lamb 0 lbs
- Turnips 2 pieces
- Eggplants 2 pieces
- Tomatoes 2 pieces
- Orange Bell Peppers 1 piece
- Spanish onions 2 pieces
- Parsley 1 bunch
- Garlic 3 cloves
- Salad Potatoes 2 pieces
- Passata Tomato Sauce 0 oz
- Khmeli-suneli to taste
- Satsivi 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Take the lamb leg, wash it, dry it, and chop it into pieces the size of a garlic clove. If you have tail fat, you can melt it in a pot; if not, sunflower oil will work too. Heat it (melt it) and add the lamb, frying for about 7 minutes on high heat, then reduce to medium and start preparing the vegetables. This will take about 15-25 minutes, during which the meat will partially cook.
Step 2
Cut the vegetables into large pieces! Season the meat with salt (not too much) and pepper.
Step 3
On top of the meat, first layer the onions and garlic, then add the sliced carrots (about 0.5 cm in diameter—not too thin), followed by potatoes, bell pepper, eggplants, and tomatoes. Season again with salt, pepper, and add khmeli-suneli.
Step 4
Cover with a lid, reduce the heat slightly below medium, and simmer for 40 minutes.
Step 5
After that, pour in the satsivi sauce (I used a store-bought glass bottle, about 5 tablespoons), add the tomato paste, and mix.
Step 6
Cook for another 15 minutes, then stir and taste for salt, adding the herbs and simmering for another 15 minutes.
Step 7
If the carrot rings have become soft, the dish is ready. It is especially delicious to eat this with thick lavash, dipping it into the resulting sauce.
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