In modern conditions, when in our kitchens there are many dexterous and quick helpers, cooking has become much easier and faster. With the help of a multicooker, for example, you can cook a lot of delicious dishes, significantly saving time on cooking. Today we would like to please you with an amazingly fast and simple recipe from Georgian national cuisine. We will cook canahs in a slow cooker. What is this Georgian "beast" and what is it eaten with?
Chanahi
Dishes of Georgian cuisine have always been famous for their aromas and amazing flavoring fireworks. A dish called "chanahi" is one of the most popular. It is a mixture of meat and vegetable ingredients. Typically, traditional recipes use lamb for cooking, but you can take any other meat, for example, pork or chicken.
As for vegetables, a chanahi in a slow cooker is prepared with the addition of eggplant, beans, tomatoes, potatoes, onions. You can add rice instead of potatoes, then the total mass of vegetables will decrease. There are many options. Just like in any Georgian dishes, a decent amount of greens is used in the chanakhi. It can be parsley, cilantro, basil. According to some recipes, forest mushrooms are also added to the dish. But here everything will depend on your love of mushroom taste or aroma. They are not in the traditional recipe, but many housewives prefer to add mushrooms to the meat.
If we translate the word "chanakhi" into Russian, then we will get "fries." In national cuisine, chanakhs are more often referred to as main dishes. But during the cooking process, the vegetables secrete a sufficient amount of juice, and sometimes the canahanah can easily be mistaken for a rich and very thick soup. In Georgian cuisine, this dish is considered ordinary, it is eaten at family lunches and friendly dinners. But for a Russian holiday table, it is perfect. A hot, rich, thick and fatty dish is an excellent addition to spirits.
Ingredients
In order to cook Georgian chanahs in a slow cooker, we need the following products:
- Lamb - half a kilogram (can be replaced with pork or chicken).
- Potatoes - half a kilogram.
- Carrots - 150 grams.
- Two large eggplant.
- Two large onions.
- 100 grams of thin green beans.
- A few cloves of garlic.
- Vegetable oil - 150 grams.
- Sweet bell pepper is one joke.
- Tomatoes are two large.
- Spices: sunli hop, salt, ground black and red pepper, bay leaf.
- Greens: parsley, cilantro, basil.
- For lovers of spicy, you can add to the dish a few circles of red hot pepper without seeds.
Meat preparation
As a rule, according to the traditional recipe, chanahi is cooked in pots and for quite some time. But due to the presence of “helpers” in modern kitchens, a canah with beans in a slow cooker will cook an order of magnitude faster and will turn out to be much more satisfying and thicker.
So, let's start preparing the meat. Whatever meat you take, in our case it is lamb, it must be well washed under running water and rid of films, skin and other unnecessary components. Then the meat is cut into fairly large pieces. Chanakhi in a slow cooker is a dish where meat is the main ingredient and it should be noticeable on a plate immediately.
Vegetable preparation
The vegetables in this dish should also be pretty coarsely chopped. Peel the potatoes and cut into large pieces. Carrots are also removed from the peel and cut into large rings. If you do not like the taste of boiled carrots, then you can cut each circle in half or even smaller. But grating is not recommended. Onions are cut in half rings.
Eggplant will also be in the form of large and large circles. Sweet bell pepper is recommended to be cut into long slices. Cut the tomatoes, like pepper, into slices. Pieces of tomatoes in this dish resemble orange slices - long and large. As for greens, it should be cut into small enough. It will be added to the dish after cooking, but it is better to cut it in advance, since the chanakh is served hot. The hotter, as they say, the tastier.
Cooking process
Chanakhi in the slow cooker, the recipe of which we offer you, is a dish laid in layers. Vegetable oil is poured onto the very bottom of the dishes. Then the pieces of lamb mixed with onion are laid out. Potato wedges are placed on top of them. Add some salt and pepper. We lay a layer of eggplant. Next will be slices of bell pepper, beans and tomatoes. They are also recommended to add a little salt and pepper. The final step will be the addition of fragrant spices (in our case, suneli hops, but there can be any other spice for meat) and herbs.
After all the ingredients are stacked and take their place in the dishes, you can turn on the multicooker on the "stewing" mode. Cooking time will depend on your kitchen assistant. For example, a chanakhi in a Redmond slow cooker is cooked for forty minutes.
Important. Five to seven minutes before the end of the cooking process, open the multicooker lid and add chopped garlic and bay leaf to the dish. Close the lid again and wait for the signal to end the quenching.
Chanakhi with mushrooms
It’s very tasty if you add mushrooms. For preparation: a pound of lamb, a pound of potato, one large carrot, onion, 250 grams of forest mushrooms (can be replaced with mushrooms), one eggplant, salt, pepper and other spices to taste.
Pour oil at the bottom of the pan, spread the layers: meat, potatoes, onions, mushrooms, eggplant, carrots. Add spices, close the lid, simmer for forty minutes.
Serving dishes
After the dish is finally cooked, it can be served. Traditionally, the dish is served in the same pots in which it was prepared. How to arrange a serving if preparing a canah in a slow cooker? For serving deep portioned plates are used. Try to lay the dish so as not to disturb the layers. On top of the canahi sprinkled with a sufficient amount of greenery.
As with any other hot meat dish, red wine is perfect for chanahi. This dish will become a true masterpiece on your holiday table, and it’s perfect for an ordinary hearty family dinner.
Reviews
According to the hostesses, a cooked dish in a slow cooker is much tastier than in pots, and it cooks very quickly. Many note the rich taste and pleasant density of the dish. Men especially like this dish for a large amount of meat and well-stewed vegetables.