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Chanakhi (Georgian Lamb and Eggplant Stew)

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Chanakhi1 lb boneless lamb shoulder, cut into small strips (save the bones for stock)
1 large yellow onion, chopped
1 green bell pepper, cored and chopped
1 large eggplant, cubed, unpeeled
6 plum tomatoes, peeled, seeded and chopped
3 cups lamb stock (*see below the recipe)
5 cloves garlic, pressed
3 yellow waxy potatoes, peeled and cubed, or small salad potatoes, peeled (immerse them in cool water until ready to use)
1 tbsp khmeli suneli (**see below the recipe)
1 dry cayenne pepper
1 tbsp fresh dill
1 tbsp fresh parsley
1 tbsp fresh cilantro
3 tbsp cooking oil
salt and pepper to taste
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Braised cabbage with potatoes

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cabbage24 cups pale green cabbage, julienned
1 large onion, chopped
1 large potato, peeled and sliced thin
1/2 cup water or cooking stock
salt and pepper to taste
2 tbsp cooking oil

1. Saute the onion in oil until soft and yellowish-brown, about 25 minutes.

2. Add the cabbage, saute while stirring frequently for about 10 minutes.

3. Add liquid, adjust the seasonings, and arrange the potato slices over the cabbage. Reduce the heat, cover and let cook for about 30 minutes or until the potatoes are soft.

4. Mix the potatoes into the cabbage, adjust the seasonings, cover and let cook 5 more minutes.

5. Sprinkle with fresh herbs before serving, if desired.