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Ingredients for making vats
- Lamb (or beef) meat 500 gr.
- Potato 600 gr.
- Tomatoes 500 gr.
- Eggplant 300 gr.
- Carrots 200 gr.
- Onions 200 gr.
- 4 cloves of garlic
- Bay leaf to taste
- Salt to taste
- Ground red pepper to taste
- Greens to taste
- Main Ingredients: Lamb, Eggplant, Potato
- Serving 4 servings
- World Cuisine
Inventory:Pots, Knife, Cutting board, Grater, Bowl, Colander or strainer, Oven, Paper towel
Step 1: take the eggplant.The final flavor of the whole dish often depends on the ripeness and condition of this vegetable. Take the eggplant and weigh it in your hand. Ripe and good eggplant should be heavier than it seems visually. The skin should be smooth and shiny. Feel the eggplant with both hands. If you feel that in some places it is soft, most likely it is rotten inside. So, take the eggplant, wash it with a peel knife and cut it on a cutting board cubes, about 3x3. Then transfer them to a bowl and salt. Diced eggplant left in a bowl on 30 minutesto leave the bitterness. Next, pour the eggplants into a colander and rinse them with cold water, let the water drain and squeeze a little by hand. Eggplant can be set aside.
Step 2: take the meat.
Step 3: take the tomatoes.
Step 4: take the carrots.Wash the carrots, peel them with a knife, rinse again and rub on a coarse grater.
Step 5: take the onion.Wash onions, clean, rinse again with water and grind knife on a cutting board.
Step 6: take the potatoes.The potatoes are thoroughly washed, cleaned and washed again with water. Then cut into small chopping board 2x2 cubes.
Step 7: put the ingredients in a pot.Take a clean pot. At the bottom of the pot we spread the mutton meat, cut into small pieces. Salt and pepper it. Then, a layer of diced potatoes and eggplant on top. Next, chopped onions, grated carrots on it. The last to spread half the chopped tomatoes, add a little salt and pepper. If you want to make the meal thinner, add some water.
Step 8: stew the lamb with vegetables.We put our pots of meat and vegetables in a cold oven. Simmer at temperature 180 degrees during 1.5 - 2 hours. 15 minutes before cooking, add the remaining chopped tomatoes, and chopped garlic with a knife, put a bay leaf. Chanahi is done!
Step 9: serve the chanakhs.Sprinkle the finished dish with finely chopped herbs. Serve hot in pots. Enjoy your meal!
- - If you add a little white wine at the end of the canahana, it will give the dish an incomparable aroma.
- - Prepare canachas in clay pots, cauldrons or any other dishes with a thick bottom. After all, this dish is not just cooked, it languishes over a small fire.
- - To make a canah, you can use spices such as parsley, cilantro, basil, black and red pepper.