Chanakhi in a slow cooker

Ingredients

Lamb (shank) – 2 pcs./ 700 g

Eggplants – 1 pc.

Potatoes – 3-4 pcs.

Onion – 1-2 heads

Sweet pepper – 1 pc.

or suneli hops and garlic - to taste

Water – up to 1 glass

100 kcal
2 hours
2 hours

Photo of the finished dish

Step-by-step recipe with photos

The usual Georgian stew Chanakhi comes out unrivaled in a slow cooker. The version of lamb on the bone requires more cooking time - up to 2 hours, and for the version of fillet pieces, 1-1.5 hours of stewing is enough. Take whatever vegetables are available for the lamb, but it is much better if they include the freshest onions, fresh or frozen eggplant and sweet peppers. Potatoes add more satiety to the dish, but can be skipped or replaced, for example, with green beans.

The spices usually used are a ready-made mixture of hops-suneli and garlic, as well as ready-made Svan salt, which already contains dried garlic. I like to add Svan salt specifically, in two or three additions: while stewing lamb, after adding vegetables and at the end of cooking, or into an already prepared dish, i.e. per serving - to suit the taste of any eater.

To make chanakha in a slow cooker, prepare the ingredients according to the list for the recipe.

Place the lamb on the bone in the multicooker bowl, pour in a little (up to 1 cup) water, add spices and set the “Stew” mode to 2 hours. If it is Svan salt, then there is no need to add additional salt.

After an hour, add vegetables to the meat into the fragrant, rich broth.

Carrot pieces, coarsely chopped onion.

Large potato cubes.

Eggplant, cut into circles or semicircles, slices of sweet pepper and tomatoes. Add spices again and continue simmering.

After the multicooker beeps, the canakhi is ready.

A rich broth made with lamb bones combined with vegetable juices and fragrant Georgian spices. This is quite tasty!

Serve the canakhi prepared in a slow cooker either on a common deep plate or in portions.

Chanakhi in a slow cooker: individual production, delicious recipes and reviews

In modern conditions, when there are many dexterous and swift assistants in our kitchens, cooking has become much easier and faster. Using a multicooker, for example, you can prepare a lot of delicious dishes, significantly saving time on food preparation. Now we would like to amuse you with a breathtakingly frisky and ordinary recipe from the state Georgian cuisine. We will cook canakhi in a slow cooker. What kind of Georgian “animal” is this and what is it eaten with?

Chanakhi

Dishes of Georgian cuisine have always been famous for their smells and cool taste fireworks. The dish called “chanakhi” is one of the most popular. It is a mixture of meat and vegetable ingredients. Usually, in ordinary recipes, lamb is used for production, but you can use any other meat, for example, pork or chicken.

As for vegetables, chanakhi is prepared in a slow cooker with the addition of eggplants, beans, tomatoes, potatoes, and onions. You can add rice instead of potatoes, then the total weight of vegetables will decrease. There are many options. Just like in all Georgian dishes, a significant amount of greens is used in canakhi. It could be parsley, cilantro, basil. According to some recipes, wild mushrooms are also added to the dish. But here everything will depend on your love for the mushroom taste or smell. They are not in the classic recipe, but almost all housewives prefer to add mushrooms to the meat.

If we translate the word “chanakhi” into Russian, we get “roast”. In state cuisine, chanakhi is often classified as a second course. But during the cooking process, the vegetables release a sufficient amount of juice, and from time to time chanakhi can simply be mistaken for a rich and very thick soup. In Georgian cuisine, this dish is considered ordinary; it is eaten at family lunches and friendly dinners. But for a Russian festive table it is unsurpassed. A hot, rich, thick and fatty dish is an excellent addition to strong alcoholic drinks.

Ingredients

In order to cook Georgian-style chanakhi in a slow cooker, we will need the following products:

Lamb - half a kilogram (can be replaced with pork or chicken).
Potatoes – half a kilogram.
Carrots – 150 grams.
Two large eggplants.
Two large onions.
100 grams of narrow green beans.
A few cloves of garlic.
Vegetable oil – 150 grams.
Sweet bell peppers are just a joke.
Tomatoes - two large ones.
Spices: suneli hops, salt, ground dark and reddish pepper, bay leaf.
Greens: parsley, cilantro, basil.
For those who like something spicy, you can add a few slices of reddish hot pepper without seeds to the dish.

Meat preparation

Usually, according to the classic recipe, chanakhi is cooked in the oven in pots and for quite a long time. But thanks to the presence of “helpers” in modern kitchens, canakhi with beans in a slow cooker will cook much faster and will turn out much more satisfying and thicker.

So, let's start preparing the meat. Whatever meat you take, in our case it is lamb, it must be thoroughly washed under running water and freed from films, skin and other unnecessary components. Then the meat is cut into fairly large pieces. Chanakhi in a slow cooker is a dish where meat is the main ingredient and it must be noticeable on the plate right away.

Preparing vegetables

The vegetables in this dish should also be cut fairly coarsely. Peel the potatoes and cut them into large pieces. We also remove the skin from the carrots and cut them into large rings. If you don’t like the taste of boiled carrots, then you can cut any circle in half or even smaller. But grating is not recommended. The onion is cut into half rings.

The eggplants will also be in the form of huge and large circles. It is recommended to cut sweet bell peppers into long slices. We cut the tomatoes, like the peppers, into slices. The tomato pieces in this dish resemble orange slices – long and large. As for the greens, they should be cut quite finely. It will be added to the dish after preparation, but it is better to cut it in advance, because canakhi is served hot. The hotter, as they say, the tastier.

Manufacturing process

Chanakhi in a slow cooker, the recipe for which we offer you, is a dish laid in layers. Vegetable oil is poured onto the very bottom of the dish. Then pieces of lamb mixed with onions are laid out. Potato slices are placed on top of them. Add a little salt and pepper. Place a layer of eggplants. Next will come pieces of bell pepper, beans and tomatoes. It is also recommended to add a little salt and pepper to them. The final step will be adding fragrant spices (in our case, these are suneli hops, but maybe it doesn’t matter what other spice for meat) and herbs.

After all the ingredients are laid out and have taken up their space in the dish, you can turn on the multicooker to the “stew” mode. Production time will depend on your kitchen helper. For example, canakhi is cooked in a Redmond multicooker for forty minutes.

Fundamentally. Five to seven minutes before the end of the cooking process, open the multicooker lid and add chopped garlic and bay leaf to the dish. Close the lid again and wait for the signal to finish simmering.

Chanakhi with mushrooms

The dish becomes very tasty if you add mushrooms. For production: half a kilo of lamb, half a kilo of potatoes, one large carrot, onions, 250 grams of wild mushrooms (can be replaced with champignons), one eggplant, salt, pepper and other spices to taste.

Pour oil into the bottom of the pan, lay out layers: meat, potatoes, onions, mushrooms, eggplants, carrots. Add spices, close the lid, simmer for forty minutes.

Serving the dish

After the dish is completely cooked, it can be served. Usually the dish is served in the same pots in which it was prepared. How to serve if you prepared chanakhi in a slow cooker? For serving, use the deepest portion plates. Try to layer the dish in such a way as not to disturb the layers. A sufficient amount of greenery is sprinkled on top of the canakhi.

As with any other roast meat dish, reddish wine goes perfectly with chanakha. This dish will become a real masterpiece on your festive table, and it is also perfect for an ordinary hearty home dinner.

Reviews

According to housewives, a dish prepared in a slow cooker is much tastier than in pots, and it cooks very quickly. Almost everyone notes the rich taste and pleasant thickness of the dish. Men especially like this dish for the huge amount of meat and perfectly stewed vegetables.

Chanakhi in a slow cooker

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We will need:
500 g pork
3 tomatoes
1 onion
400 g potatoes
1 small eggplant
1 sweet bell pepper
4 cloves garlic
25g butter
salt, pepper to taste
chopped herbs (parsley, dill, basil, cilantro)

Chanakhi is a dish of Georgian cuisine. Chanakhi is lamb with vegetables stewed in a clay pot. A set of vegetables for chanakhi - potatoes, tomatoes, eggplants and onions, placed in a pot in layers, and the total mass is equal to the weight of the meat taken. This version of chanakha is adapted for a slow cooker and I replaced the lamb with pork. This may not be a completely correct canakhi, but it is very tasty. My multicooker is not large, 2.5 liters. If you have 4-5 liters, then the number of goods can be increased.

How to cook canakhi in a slow cooker

Step-by-step recipe description

Show as huge photos with description

1. Cut the meat into large pieces, add salt, sprinkle with your favorite seasoning and place in a multi-pan.

2. Make a cross cut on the tomatoes, pour boiling water over them and remove the skin.

3. Chop 1 tomato and add to the meat, chop the remaining two and set aside. Close the lid and put on “Stew” for 1 hour.

4. Prepare the eggplant filling.
Finely chop the greens and garlic, place in a bowl, add 1 finely chopped onion, salt, pepper, any spices for meat, butter in pieces, mix.

5. Cut the eggplant into 2 parts crosswise, and then cut the half lengthwise, but not all the way. Place filling into any cut (as much as possible).

6. Cut the onion into strips and the pepper into large pieces.

7. After the meat has been stewed for about an hour, add vegetables to it in layers: first potatoes, cut into large pieces.

8. Then onions, eggplant filling, if there is any left, pepper.

9. Place the eggplant and the remaining tomatoes, cut into 4 parts, as the outermost ones. Salt and pepper to taste. I have a whole saucepan (2.5 l), all the way to the top. Turn on “Quenching” for an hour again.

10. After an hour, if there is a lot of water, you can turn on the “Baking” mode and leave the multicooker lid open. 20 minutes is enough. so that the liquid boils away a little. If you are satisfied that the chinakhi will be a bit runny, then you don’t have to turn on “Baking.”

11. When ready, mix everything in a saucepan and sprinkle generously with various herbs.
Chinakhi is ready.
Bon appetit!

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First we fry the fat, then the meat, you can add salt, pepper and spices. Of the spices, coriander is enough, but this is a matter of taste.

In the picture there are vegetables per 1 kg of meat: eggplants (little blue ones), tomatoes, sweet paprika, onions, potatoes.

The first time I tried chanakhi was in Georgia when I was a child. There were no potatoes there, but there was certainly a lot of greens and green beans. It's a matter of personal preference. You can add turnips or Brussels sprouts - it won’t spoil the taste.

When the meat is slightly fried (the degree of frying is a matter of taste), first add blue, lightly boiled green beans (or something that replaces them), paprika, tomatoes, salt and pepper it all to taste. I like young garlic in slices - a whole head. I add a few slices later, along with the greens. Vegetables love salt, but don't get carried away.

In the top of the pan (you only need to take it as in the picture, if there is no cauldron) put quarters of onions, greens (cilantro - a whole bunch, you can have parsley, basil), chopped garlic and potatoes. The potatoes must be at the top. Cover with a lid and turn on low heat.

After 40 minutes, check the potatoes; if they are soft, the dish is ready. It’s great to let it brew for another half hour. Can be served. Bon appetit!

Lamb Chanakhi recipe in a slow cooker

Hungarian goulash, Russian roast with vegetables and, of course, Georgian chanakhi - all these dishes combine fairly identical ingredients. But each of them differs in its inimitable taste color. As for the culinary experts of the small Caucasian country, recognized throughout the world for their gastronomic masterpieces, they endowed their meat stew under the melodious name “chanakhi” with special notes of mountain herbs and the special pungency of two types of pepper, symbolizing their sensual nature.

History of lamb chanakha

Researchers in the cuisine of the Caucasus say that one of the favorite dishes of this region - lamb chanahi - originated in the 16th century, when local merchants brought potatoes here for the first time. This exotic root vegetable in those days captured the hearts of the demanding chefs of the local nobility, and they were not slow to create a new dish. The basis of the first recipe for the meat snack given to us was lamb, onions, potatoes and countless herbs. Later, eggplants, tomatoes and always reddish bell peppers were added to the stew.

Over time, the rich and mind-bogglingly satisfying canakhi became so popular that it occupied a worthy place in the daily menu of the highest-ranking representatives of Georgia, among whom was Stalin himself. Now we would like to suggest preparing an ordinary Caucasian dish using a modern multi-cooker, which will make it even more tender and fragrant. And to figure out how to prepare canakhi, first of all, let’s collect all the necessary products.

Ingredients for chanakha

lamb – 300 g
onion – 1 pc.
vegetable oil
potatoes – 2 pcs.
small eggplant – 1 pc.
salt - to taste
pepper – 1 pc.
tomatoes – 2 pcs.
khmeli-suneli
dark and reddish pepper
water – 150 ml
garlic – 4 cloves
parsley

Making chanakha in a slow cooker

So, how to cook canakhi in a slow cooker? Let's try to create this together with HozOboz.

Slice the lamb for chanakha, then marinate in pepper, salt and onion for 12 hours

Place the meat in the slow cooker and turn on the “Frying” mode

Cut the tomatoes and onions into cubes

Add the onions and tomatoes to the slow cooker with the lamb, then add salt and spices

Cut sweet peppers into strips and eggplant into cubes

We also put the chopped eggplant and bell pepper into the slow cooker.

Cut the potatoes into cubes, crush the garlic and chop the parsley

Add potatoes, parsley and garlic to the slow cooker along with the rest of the chanakha ingredients.

Stir the future canakhs, pour in more than half a glass of water and cover with a lid

Turn on the “Stew” mode in your multicooker. After half an hour the canakhis are ready

Manufacturing options

Not long ago, the most common recipe among housewives was chanakha in a pot. At the same time, in addition to the usual ingredients, they also consumed other products, thereby introducing unusual flavor tones into the snack. So, some cooks added low-fat sour cream and a few bay leaves instead of water. The rest preferred to use dark peppercorns and finely chopped chili instead of their dry counterparts. In addition, lovers of bold tests replaced the lamb with bunny meat or even frog legs. But at large public celebrations, this dish was always prepared only over a fire and in huge metal cauldrons. But making chanakha at home gives the housewife the opportunity to play around a little and change the recipe for chanakha in the slow cooker in her own way. There are three more popular options:

Chanakhi, a recipe with pork, which contains pork meat, potatoes, fresh or smoked tomatoes, eggplant, onions, sour cream, garlic and oriental spices, including bay leaves.
Chanakhi, a recipe with beef, which uses products such as beef meat, beans, potatoes, fresh tomatoes, onions, artesian water, garlic and the obligatory suneli hops.
Chanakhi, a recipe with chicken, where, in addition to snow-white poultry meat, wild mushrooms, garlic, potatoes, onions, tomatoes and favorite spices are added.

In addition, you can prepare other types of chanakha, recipes with photos of which can be found on the pages of countless culinary publications.

What is the usefulness of chanakha?

Taking into account that the key to the success of a savory lamb chanakha in a slow cooker is the equal weight of the meat to the weight of all the vegetables used, the usefulness of this dish is distributed among their useful elements. On the one hand, thanks to lamb, this meat snack is distinguished by the highest content of animal protein, as well as iron, magnesium and vitamin B12 (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) , which , in turn, prevents disorders of the stressed nervous system, helps regulate sugar levels and enriches the blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) with the necessary hemoglobin. On the other hand, the essential substances that vegetables are so rich in help a person cope with the difficult environmental situation in which he constantly finds himself. Thus, eggplants contain fiber and vitamin (a low molecular weight organic compound of relatively simple structure, necessary for all living things) PP, potatoes - starch and vegetable protein, tomatoes - potassium and vitamin (low molecular weight organic compound of a relatively simple structure, necessary for all living things) C, onions – essential oils and vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A and C, and garlic – the most useful allicin.