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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