How to cook chanahs in the pots in the oven

Chanahi is a traditional Georgian dish. This is the boiling and thick meat soup-goulash. In Georgia, it is prepared from the young raggy meat, a large number of vegetables, seasoned with fragrant spices and fresh greens. The prerequisite for the preparation of Chanakhi is prepared and served in the portion clay pots. In the process of extinguishing, the meat will slowly languish in the oven and filled with the taste and aroma of vegetables and spices. The hot meat dish in the portion is appropriate both on the festive table and during the family dinner. How to prepare Chanakhi in the pots in the oven for the classic recipe you will learn from this article.

1

Chanahi - preparation subtleties

• In the classic recipe "Chanah in Georgian" a young lamb is used. But, when used in the recipe, pork, beef or poultry meat, the taste of dishes will not worsen. It turns out to be as welded and appetizing.
• For the preparation and beautiful feed of the dish, it is recommended to use clay portion pots that can immediately be served to the table.
• Compliance with the sequence of the dish layers is obligatory!
• The classic recipe uses fresh tomatoes. They can be replaced by tomato paste.
• In the process of preparing the Georgian Chanakhi from lamb, the proportion of meat and vegetables 1: 5 should be taken into account, otherwise the dish will turn out too fat and heavy for the stomach.
• For the preparation of the dish, you should choose small, round eggplants, in them less bitterness.
• Set spices and spices. Choose to your taste.

2

Chanakhi: Ingredients

In this recipe, a set of products for cooking 2 pots of 400 ml are used:

• Young lamb 250 g;
• Potatoes 200-250 g;
• Tomatoes 300 g;
• Eggplant 150 g;
• Pepper Bulgarian (red) 50 g;
• Bow 100 g;
• Garlic - 2 teeth;
• Spices: Salt, Pepper, Hmeli Sunnels;
• Greens: Kinza, Parsley or Dill to taste.

3

Chanai cooking process

1. Cut into small pieces of lamb or other meat (young beef, pork). If the meat is fat, then all fat needs to be cut. On the bottom of the pot to lay pieces of cut fat, then pieces of meat, salt, pepper, add hops-sunnels (pinch) or spices to taste.
2. Prepare vegetables: cut into cubes (identical in size) potatoes, eggplants, sweet pepper. Onions cut into half rings.
3. Sliced \u200b\u200bvegetables to put in a pot, observing the sequence of layers. From above meat - potatoes and onions. This layer needs to be spicuous and salt. Then lay eggplants and pepper layer.
4. Last Layer - Fresh Tomatoes. They can be cut into cubes or grate on a large grater and fresh tomato juice pour meat with vegetables. Add salt and pepper to taste.
5. Cover the pots with lids or foil and send to the oven, heated by 180 degrees. The pot is recommended to be installed on the pallet shown by the foil, since the liquid secreted when extinguishing may pour out in the oven.
6. The extinguishing time of Chanakhi in the oven from 1.5 to 2 hours. In the finished dish in the pots to squeeze the clove of garlic and add chopped greens for fragrance.
7. Insist the dish under the closed lid for about 15 minutes, and then hot feed to the table. If necessary, Chanahi can be heated.

Chanahi in pots on the traditional recipe of Georgian cuisine - a simple cooking dish with whom every hostess will cope. The optimal combination of meat, seasonal vegetables, rich in vitamins and fresh greenery makes it useful and nutritious. Spring appetite!