Lamb chanakhi is a traditional first course of Georgian cuisine, which includes young lamb meat and vegetables. It is worth noting that the technology for preparing such a dinner is quite simple. After all, a lamb cana is prepared according to the principle of “set and forget”. In other words, its creation does not require additional and complex operations. Moreover, you can do it not only on a gas stove, but also in an oven, and even in a slow cooker. It is the three presented methods that we will consider today.
How to cook lamb canahi in a pan?
To create such a first dish you will need a small amount of simple and affordable ingredients, namely:
- fresh mutton (pulp) - 1 kg;
- large garlic - 2 cloves;
- fresh parsley and dill - ½ bunch each;
- aromatic spices, including table salt and allspice - add at your own discretion;
- bitter white onion - 2 heads;
- Refined vegetable oil - 1/3 cup;
- medium fresh carrots - 2 pcs.;
- small potatoes - 4 pcs.;
- red tomatoes - 2 pcs.
Ingredient preparation
Lamb chanakh soup is very nutritious, tasty and aromatic. Before preparing it, you must carefully process all purchased components. This requires taking a piece of fresh mutton, washing it well and removing all hard and inedible veins. Next, the meat should be chopped into small pieces. Similarly, you must do the following products: potatoes, tomatoes, onions and carrots. It is also required to rinse the greens and finely chop it.
Heat treatment
To make a lamb chanakh using a gas stove, you should take a pan with thick walls and a bottom, put the prepared meat product in it, flavor it with vegetable oil and fry the contents for 25 minutes. Next, you need to add chopped onions, tomatoes, carrots and repeat the procedure, but until the vegetables are browned (about a quarter of an hour).
After frying all the ingredients, they should be poured into 1.5-2 liters of ordinary drinking water, add fragrant spices, put chopped potatoes, bring everything to a boil and cook for another 20 minutes. After this time, chopped greens and fresh garlic are required in the aromatic broth, and then boil again and remove from the stove. Georgian soup is ready!
Traditional lamb pots in pots
To prepare such a fragrant dinner you will need:
- fat mutton (only pulp) - 600 g;
- large potato tubers - 7 pcs.;
- fresh red tomatoes - 4 pcs.;
- small young eggplants - 2 pcs.;
- fresh carrots - 3 pcs.;
- large onions - 3 pcs.;
- fresh large garlic - 3 cloves;
- laurel leaves, small salt, red pepper and herbs - add to taste and personal discretion.
Food processing
Before placing the ingredients in clay pots, the products should be processed. To do this, wash the lamb and chop it into small pieces. Next, you need to peel and cut into large cubes potato tubers, fresh red tomatoes, young eggplant, carrots and onions. You should also finely chop the greens.
The process of forming and heat treatment of a dish
To make lamb chanahs in the oven, you can use the usual baking dish, but it’s better to prepare some clay pots. On their bottom, in the following order, lay out all previously processed components in layers: chopped fatty meat, potato tubers, young eggplant, onions, carrots and tomatoes. Also, in each portioned dish you need to place a bay leaf, add a little grated garlic and pour in aromatic spices. In addition, so that this dish does not burn, it is recommended to pour a little drinking water into the pot, about ½ cup. After all the steps taken, the dishes with the contents must be placed in the oven and kept in it for 60-80 minutes.
3. How to cook a canah in a slow cooker?
For such a modern way of cooking Georgian dishes, you will need the following components:
- lamb - 550 g;
- fresh red tomatoes - 3 pcs.;
- large onion - 1 pc.;
- large potato tubers - 6 pcs.;
- medium-sized eggplant - 1 pc.;
- bulgarian pepper - 1 pc.;
- cloves of garlic - 4 pcs.;
- butter - 50 g (for frying);
- sea salt, ground allspice - add to taste;
- greens (parsley, basil, dill, cilantro) - a little.
Product Preparation
Lamb chanakhi in a slow cooker is prepared for a relatively short time. But before you place all the ingredients in the bowl of the device, they should be well processed. To do this, wash and chop the meat product into large pieces. Following it, it is also necessary to process tomatoes, onions, potato tubers, eggplant and bell pepper.
Heat treatment in a modern kitchen appliance
After the products are prepared, slices of lamb, onions, tomatoes, carrots and butter are required to be placed in the multicooker container. Next, the ingredients must be flavored with aromatic spices and fry in the baking mode until the first blush appears (after about 25-35 minutes). After the specified time, the meat component and vegetables are required to alternately lay out bell peppers, eggplant and potatoes, which also need to be sprinkled with spices and fresh herbs. To prevent such a Georgian dish from burning, it is recommended to pour a little drinking water to it, and then close the lid of the device and put out the stewing program for 80 minutes.
When the slow cooker emits a final signal, grated or chopped cloves of garlic should be laid out on the ingredients, mix well and set the baking program for 10 minutes.
How to serve a Georgian dish to the table?
Presenting such a dinner should be exclusively hot, along with fresh herbs and rye cakes. You can also add fat sour cream or hot homemade sauce made from tomatoes to the canahas.