Chanakhi (ჩანახი)

Chanakhi is a slow-baked Georgian clay-pot stew from the eastern region of Kakheti — layers of lamb, aubergine, tomato, potato, and green pepper sealed in individual earthenware pots and baked until everything melts together into an impossibly fragrant, self-saucing dish. Each diner receives their own pot, brought straight from the oven to the table, the lid lifted to release a cloud of steam heavy with coriander and garlic.

Serves: 4

Ingredients

• 600g (1.3 lb) bone-in lamb shoulder, cut into 5 cm (2 inch) pieces
• 2 medium aubergines (eggplant), cut into 3 cm (1 inch) cubes
• 3 medium potatoes, peeled and cut into 3 cm cubes
• 3 ripe tomatoes, roughly chopped
• 2 green peppers, deseeded and cut into strips
• 1 large onion, sliced
• 4 cloves garlic, thinly sliced
• 4 tbsp (60ml) sunflower oil
• 1 tsp ground coriander
• 1 tsp dried basil
• ½ tsp ground fenugreek
• ½ tsp chilli flakes
• Salt and black pepper
• Large bunch of fresh coriander (cilantro), roughly chopped
• Large bunch of fresh flat-leaf parsley, roughly chopped

Instructions

1. Preheat oven to 180°C (350°F). Season lamb pieces generously with salt, pepper, ground coriander, and fenugreek.

2. Divide ingredients between 4 individual clay pots (or use one 3-litre / 3-quart casserole). Layer in this order: onion and garlic at the base, then lamb, aubergine, potato, tomato, and green pepper. Drizzle each pot with 1 tbsp oil. Season each layer lightly with salt, dried basil, and chilli flakes.

3. Press a handful of fresh herbs into each pot. Cover tightly with lids or foil.

4. Bake for 1 hour 45 minutes to 2 hours, until the lamb is completely tender and the vegetables have collapsed into a thick, fragrant sauce. Do not open the pots during cooking.

5. Serve in the pots with a final scatter of fresh herbs and good Georgian bread (shoti or lavash) for mopping.

Cook's Notes: Chanakhi relies on its sealed environment — the vegetables release enough liquid to braise the lamb without any added stock or water. If using a single casserole rather than individual pots, increase cooking time by 20 minutes and ensure a very tight seal. Lamb neck is an excellent alternative to shoulder.