Chanakhi (Georgian Lamb Stew)

A traditional Georgian stew made with lamb, mutton, or beef combined with potatoes, eggplant, peppers, and herbs. [Recipe originally submitted to Allrecipes.ru]

Step: 1

Preheat the oven to 350 degrees F (175 degrees C).

Step: 2

In a heavy casserole dish, layer the following order: lamb, onion, potatoes, eggplants, garlic, tomato paste, tomatoes, red bell pepper, parsley, and dill, seasoning each layer with salt and pepper. Pour a few spoonfuls of water on top. Cover with a lid.

Step: 3

Bake in the preheated oven until lamb is tender, about 2 hours.

Per Serving: 439 calories; protein 26.4g; carbohydrates 52.6g; fat 15.8g; cholesterol 72.5mg; sodium 139.9mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.