Dnepropetrovsk-style chanakhi
Description
The recipe won't take much time. Of course, if you don't have lamb, you can use pork or beef instead. Otherwise, the dish is traditional, so follow the recipe exactly. It will turn out delicious, hearty, and aromatic. Serve hot.
Instructions
- 1
Step 1
1. Cut several strips from the fat, according to the number of portions (pots), and dice the rest.
- 2
Step 2
2. In a frying pan with 1 tablespoon of vegetable oil, fry the diced fat until crispy. Remove the cracklings from the pan.
- 3
Step 3
3. Cut the meat into cubes, rinse and pat dry.
- 4
Step 4
4. Sauté the meat in the pan where the cracklings were fried for about 7 minutes. Remove from the pan.
- 5
Step 5
5. Slice the onion into half-rings, mash the garlic with a knife.
- 6
Step 6
6. Cut the potatoes into fairly large pieces.
- 7
Step 7
7. Sauté in the remaining oil until half-cooked.
- 8
Step 8
8. Dice one tomato.
- 9
Step 9
9. Cut the eggplants into pieces like these "cylinders".
- 10
Step 10
10. Place a long slice of fat into the slit.
- 11
Step 11
11. And half of the chopped cilantro.
- 12
Step 12
12. Place a clove of garlic and onion at the bottom of the pots.
- 13
Step 13
13. Then the meat.
- 14
Step 14
14. Then sliced tomato.
- 15
Step 15
15. Stuffed eggplant.
- 16
Step 16
16. Place the potatoes tightly in the dish. Pour over the mixture of broth and tomato juice. Season with salt and pepper, and simmer in the oven at 180°C for 1.5 hours.
- 17
Step 17
17. Slice the remaining tomatoes into circles, chop the cilantro.
- 18
Step 18
18. Remove the pots from the oven, add the remaining garlic, tomato slices, and cilantro. Return to the oven for another 15 minutes.
- 19
Step 19
19.