Chanakhi in pots
Description
The recipe won't take much time. I love Georgian cuisine because it perfectly combines, in ideal proportions, the meat and vegetables that everyone loves. The recipe for preparing chakapuli in pots is actually quite simple, but the result will exceed all your expectations—the aroma alone is worth it. I cooked it for the first time and, unfortunately, couldn't find lamb, which is traditionally used, but it turned out no less delicious with pork. So here's the recipe for chakapuli in pots with photos for those interested in this amazing dish. Serve hot.
Instructions
- 1
Step 1
Wash the eggplant, cut into small pieces, pour boiling water over it, and let it stand for several minutes.
- 2
Step 2
Meanwhile, we peel the potatoes, cut them into small cubes, and fry until a light golden crust forms.
- 3
Step 3
Cut the meat into cubes and lightly sear on all sides in a heated frying pan.
- 4
Step 4
Place several pieces of fried meat at the bottom of the pot.
- 5
Step 5
Potatoes go on top of the meat.
- 6
Step 6
Next, we lay the eggplant as the next layer.
- 7
Step 7
Cut the pepper into large pieces and also place them in the pots.
- 8
Step 8
Then add finely chopped garlic, bay leaf, peppercorns, lightly salt, and add spices. I put a spoonful of ready-made adjika into each pot.
- 9
Step 9
Slice the onion into half-rings and distribute evenly among the pots.
- 10
Step 10
And the final layer - large tomato slices.
- 11
Step 11
Pour the previously prepared broth into each casserole dish, making sure the liquid level is 1.5 cm below the rim. For the broth, you can use broth cubes or the leftover broth from cooking meat.
- 12
Step 12
Now close our pots and place them in a preheated oven at 250 degrees for 40 minutes. Then reduce the temperature to 180 degrees and cook for another hour. The finished dish can be served on plates, garnished with fresh herbs, but for some reason it tastes much better when eaten straight from the pot.