Lamb chanakhi in clay pots
Description
Of course, my recipe doesn't claim to be the classic version of lamb chana in clay pots—I'm certain it isn't, since this is a national dish, and all national dishes have their own secret. And naturally, that secret ingredient is rarely and reluctantly shared. Therefore, I'd be delighted if you'd share your own methods for preparing the original dish, while I offer you, for now, a way to make lamb chana in clay pots—an adapted version, so to speak.
Instructions
- 1
Step 1
1. Cut the meat into cubes and place it at the bottom of the pots. You can add a little oil. Season with salt and pepper as appropriate.
- 2
Step 2
2. On top, place the potatoes and eggplants. Peel both ingredients and cut them into cubes. Lightly salt them as well.
- 3
Step 3
3. Now add the carrots cut into strips and all kinds of spices. I recommend khmeli-suneli and a mix of peppers.
- 4
Step 4
4. Blanch the tomatoes, remove the skins, and mash into a puree. Place a little into each casserole dish. Top with crushed garlic. Cover with lids and bake in a preheated 200°C oven for one and a half to two hours.
- 5
Step 5
5. Lamb chanakhi in clay pots is ready!