Chanachi po-Gruzinksi – Russian Baked Lamb Recipe

This Russian lamb one-pot recipe is a personal family favourite.  It’s great to serve in individual dishes so you don’t have to worry about dishing it up.  It’s very easy too.  Simply a case of putting it together and cooking on a low heat.

Chanachi po-Gruzinksi - Russian Baked Lamb Recipe

Ingredients (serves 4)

600g roughly-diced potatoes

1 large white onion, diced

3 garlic cloves, chopped

1 aubergine, sliced

1 mild red chilli, chopped and deseeded

800g boneless, diced lamb

3 tbsp parsley

3 tbsp coriander

4 bay leaves

8 black peppercorns

50g butter

75 ml tomato puree

1 litre beef stock

3 tomatoes, sliced

Instructions

Preheat oven to 150 degrees Celsius

Lightly grease individual casserole dishes with rapeseed oil

Put onion, potatoes, lamb, chilli garlic, bay leaves, peppercorns, coriander, parlsey in casserole dishes

Heat butter in pan

When melted add in tomato puree and stir

Chanachi po-Gruzinksi - Russian Baked Lamb Recipe

Add in beef stock and heat until simmering

Put slices of aubergine on top of each casserole dish

Chanachi po-Gruzinksi - Russian Baked Lamb Recipe

Pour tomato/beef stock mixture over casserole dishes

Place dishes in oven for 1 hour and 30 minutes

Chanachi po-Gruzinksi - Russian Baked Lamb Recipe

Baste aubergine etc. on a regular basis with any left over tomato/beef stock mixture

20 minutes before the end of cooking, remove dishes from oven, top with slices of tomato

Chanachi po-Gruzinksi - Russian Baked Lamb Recipe

Remove from oven and serve with slices of fresh bread

About Charlotte J

Graduate, journalist, blogger and follower of all things media.