Lamb Chakhokhbili with Sweet Peppers
Main Dishes • Georgian
Description
A very hearty and extremely easy-to-make dish featuring lamb and vegetables. Perfect for a group of diners with a good appetite. Be sure to include a generous amount of red wine and forget about watching the clock.
Ingredients
- Cilantro 5 oz
- Lamb 0 lbs
- Fat Tail Fat 5 oz
- Butter 0 oz
- Eggplants 15 oz
- Tomatoes 15 oz
- New Potatoes 5 oz
- Spanish onions 10 oz
- Orange Bell Peppers 5 oz
- Garlic 0 oz
- Parsley 5 oz
- Fresh basil leaves 5 oz
- Savory 0 oz
- Mild Chili Spice 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the lamb fat into small cubes and the meat into larger pieces, approximately two by two centimeters.
Step 2
Cut the vegetables — eggplant, bell pepper, potatoes, tomatoes, and onion — into uniform large cubes. Chop the herbs and garlic.
Step 3
In a heavy-bottomed pot, layer the prepared ingredients in the following order: lamb fat, meat, vegetables, herbs, garlic, salt, and pepper.
Step 4
Cover with a lid and bring to a boil over high heat, then reduce the temperature so that the chanakhi simmers. Generally, if the meat is fresh and tender, one hour is sufficient. If you are unsure about the tenderness of the meat, you can extend the cooking time to 1.5 to 2 hours.
Step 5
Chanakhi is served hot. Red wine, fresh herbs, and lavash would make a wonderful accompaniment to this dish.
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