Melba's Jammin said:I'm scared to cook it.
Consider chanakhi, a Georgian lamb stew made in an earthenware pot. It
is impossible to go wrong with the recipe, it is virtually fail-proof,
given good-quality ingredients. There is quite a bit of chopping and
other prep work, but otherwise the dish makes itself. If you don't have
an earthenware pot, think of acquiring one (for example a Römertopf) -
it is a very useful utensil on occasion. I've posted a chanakhi recipe
some years ago, but here is another one with more detailed instructions.
It is from _Please to the Table_ by Anya von Bremzen and John Welchman.
Bubba
Chanakhi
Lamb and Vegetables baked in an Earthenware Casserole
3 pound shoulder lamb chops
2 large cloves garlic, crushed in a garlic press
Salt, to taste
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon sweet Hungarian paprika
5 large cloves garlic, finely minced
3 tablespoons finely chopped fresh cilantro, plus additional for garnish
6 baby eggplants (about 3 1/2 inches long and 1 inch thick), stemmed
3 tablespoons finely chopped fresh parsley
3 large boiling potatoes, peeled and quartered
3 medium-size onions, sliced
Freshly ground black pepper, to taste
3/4 cup tomato juice
1/2 teaspoon dried red pepper flakes
8 black peppercorns
2 tablespoons fresh lemon juice
6 fresh, ripe plum tomatoes, peeled and halved
1. Trim off all the fat from the lamb and reserve.
2. Rub the chops with the crushed garlic, salt, and the hot and sweet
paprika. Refrigerate for 1 hour, bringing to room temperature before
cooking.
3. Have ready a large earthenware casserole with a tight-fitting lid.
If unglazed, soak both casserole and lid in cold water for 30 minutes
(see Note).
4. Preheat the oven to 350°F.
5. Finely mince enough of the reserved lamb fat to make 1 tablespoon.
Discard the rest. Mix with 2 pinches of salt, 1 teaspoon of the minced
garlic, and 2 teaspoons of the chopped cilantro. Make several long,
deep slits in each eggplant and stuff each one with a little of the fat
mixture. This will make the eggplant moist and flavourful inside.
6. Arrange the lamb chops in the bottom of the casserole. Sprinkle
with some of the parsley and some of the remaining cilantro and garlic.
On top of the meat arrange a layer each of potatoes, eggplant, and
onions, sprinkling each layer with garlic, fresh herbs, and salt and
pepper.
7. Add the tomato juice, red pepper flakes, peppercorns, and lemon
juice, then cover and cook in the oven for 50 minutes.
8. Add the tomatoes and cook, without stirring, for another 45 minutes.
9. Serve in large soup plates or bowls, sprinkled with fresh cilantro.
Note: When baking in a Römertopf or other unglazed pottery, it is
important to soak it in cold water for 30 minutes before each using so
the clay absorbs the liquid. The ingredients will then be "steamed" for
the first 15 or 20 minutes of cooking.
