Georgian Lamb Chanakhi Baked with Eggplant and Potatoes

What you need

• 700 g (1 1/2 lb) lamb shoulder, boneless, cut into 4 cm (1 1/2 in) pieces
• 500 g (1 lb) potatoes, peeled, thickly sliced
• 450 g (1 lb) eggplants, cut into 3 cm (1 in) chunks
• 500 g (1 lb) ripe tomatoes
• 1 red bell pepper, cut into strips
• 2 large onions, sliced into half rings
• 5 clove garlic
• 40 g (3 tbsp) butter, cut into pieces
• 1 bunch fresh cilantro, chopped
• 1 fresh hot chili, sliced
• 100 ml (scant 1/2 cup) water
• 2 tsp salt

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F).

2. 2

   Spread the onions and potatoes in the bottom of a heavy lidded pot or Dutch oven and sprinkle with 1/2 tsp of the salt.

3. 3

   Lay the lamb on top and season with 1 tsp salt.

4. 4

   Cover the lamb with the eggplants and bell pepper, then dot with the butter and add the water.

5. 5

   Cover and bake for 1 hour.

6. 6

   Meanwhile, blend the tomatoes with the garlic into a coarse puree and stir in the remaining salt.

7. 7

   Pour the puree over the stew, cover again and bake for another 45 min.

8. 8

   Scatter the cilantro and chili over the top and bake uncovered until the lamb is fork-tender and the sauce has thickened, 15 min. Serve hot from the pot.

Imported from povar.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.