Translated from Georgian, the name of the dish is a "pot", of course, that it is cooked in pots, however, for a classic chanaha dish, there is also a recipe for cooking in a saucepan. Let's start with a simple option - yet the pot is not at all at hand, and the pan is exactly on the farm there.
The first and the second in one plate
So, chanahs are stewed meat and vegetables with a thick gravy, which is usually quite a lot. Meat is used differently: the recipe for cooking chanakhi in the Georgian version, of course, contains lamb, but it can be replaced with veal and even pork. Vegetables are also used by those that were at hand. Invariably there must be potatoes, tomatoes, onions and carrots, herbs, garlic and seasonings in potato. We are preparing the summer version.
Ingredients:
- cold-pressed oil, sunflower unrefined - about ½ cup;
- onions any (white, bulbous, red) - 2-3 pcs .;
- potatoes are not very boiled, better pink - 4-5 pcs .;
- large medium-sized carrots - 2 pcs .;
- tomatoes with dense flesh are small (not cherry) - 3-4 pcs .;
- eggplant (can be white) - 1 piece;
- veal without bones (neck or dorsal part) - 0.6 kg;
- tomato paste - 2 tbsp. spoons;
- salt mountain without additives - 1 teaspoon;
- hops-suneli or other mixture of spices - 1 teaspoon;
- garlic - 3-4 wedges;
- greens (coriander - necessarily, other herbs at will) - 1 large bunch.
Preparation
We clean and cut vegetables very large: potatoes and eggplant cubes, onion - half rings, carrot three on a grater. With tomatoes, we remove the skin and cut each into 4-6 parts. Cook the pan, wash it and wipe it. In a frying pan, warm up half of the oil and cook it to the crust, fry the meat and reduce it for about 20 minutes, transfer it to the pan, leaving the butter and juice in the pan. In the same oil, brown potatoes, lay out on top. Fry until lightly rouge, onions with carrots, shift the third layer. Over them - slices of tomatoes. Separately on the remaining oil, brown the pieces of eggplant. Before this sliced eggplant is better to soak in salted water for about 15 minutes. We also send it to the pan. Tomato paste is diluted with water, we add salt, spices, finely chopped garlic. The water should be so much that the liquid occupies half the volume of the pot. Above all, we pour large-chopped greens, the more of it, the more delicious the chanakh. Cover with a lid and at the lowest heat we languish about half an hour, without stirring. To let the chanakh not burn, select a saucepan with a thick bottom.
About variations
If you want to make soup chanakhi, the recipe of which is not too different from the classic, just replace the water with a strong broth and pour it in so that the vegetables are almost closed. To get a hot chanakh, using the recipe for cooking dishes in a saucepan, instead of tomato paste, add the Georgian sauce adjika or simply cut a pod of pepper and double the amount of garlic.
Pork chanakhs
To make this dish a little more native you can, if you cook chanakh from pork in pots, the recipe is also simple.
Ingredients:
- meat of young guinea pig without bones (better shoulder blade or back) - 0.6 kg;
- large onion - 1 pc .;
- average carrot, sweet - 1 pc .;
- Sunflower oil unrefined odorless - 100 ml;
- white or colored large beans - 1 glass;
- potatoes - 4 pcs .;
- tomato paste or tomatoes in the pulp - 3-4 st. spoons;
- salt - 1 pinch per pot;
- Spices and condiments - to taste;
- parsley - 1 bunch.
Preparation
Meat cut into small pieces, convenient for eating, fry until a ruddy crust, in the same way we separate separately onions with carrots and potatoes. Beans cook until ready in advance or buy canned, if too lazy to mess around. In the pots, lay the onions with carrots, meat, potatoes, beans. Fill with diluted tomato water with salt and spices, sprinkle with parsley. We send the pots to the oven and cook the chanakhs over medium heat for about an hour, then at the minimal one for about 20 minutes. You can cook a dish without potatoes, a very tasty option - chanakhi with beans, the recipe is also very tasty.