Lamb Chanakhi in a slow cooker - a step-by-step recipe with photos on how to cook it in Georgian style. Pork Chanakhi in Georgian Beef Chanakhi in a slow cooker Redmond recipe

Georgian cuisine is very popular outside of Georgia. We all know and have tried such dishes as satsivi, khachapuri, chicken tabaka and many others. Today we will prepare another Georgian dish - chanakhi in a slow cooker. This is the first course, which includes a large amount of stewed vegetables with fresh lamb.

We will cook Chanakhi in a slow cooker, which allows you to simply put the food in a bowl and forget it there until the signal indicates that the dish is ready. The meat turns out to be very tender, soaked in vegetable juices and the aromas of various spices.

Traditionally, Georgian dishes use beef and lamb for cooking. I used fresh beef for this recipe. It is much more dietary than lamb. The meat is not so fatty, but it turns out quite soft and juicy.

Georgian dishes are known for their heat and spices. I didn’t make the dish too spicy, since not only adults, but also children ate it. But you can add more spices to suit your taste.

Recipe for beef chanakha in a slow cooker

Products for cooking:

Beef or veal - 600 grams
Tomatoes - three pieces
One onion
Potatoes - 500 grams
Eggplant - two pieces
Two cloves of garlic
Bell pepper - one piece
Bunch of greenery
Salt and spices to taste

How to cook canakhi in a slow cooker:

Wash the beef and cut into pieces.

Peel the onion and garlic, cut the onion into cubes, finely chop the garlic and add them to the beef.

Wash and cut fresh tomatoes into cubes, place half of the tomatoes in a slow cooker on top of the onions.

Wash the potatoes, peel them and cut them into cubes. Place in a slow cooker and add a little salt.

And put the eggplants cut into slices on top.

Remove seeds from bell peppers. Cut into oblong strips and place along with the remaining tomatoes on top of the eggplant. Again, add a little salt and spices.

Turn on the “pilaf” mode and cook for 1.5 hours. Without waiting for the signal, turn off the multicooker. If you want it to be thinner, you can cook in the “stew” mode for 2 hours. There is no need to add water; the vegetables themselves will give enough juice.

Beef Chanakhi in a slow cooker is ready! Sprinkle with chopped parsley or cilantro. Bon appetit!

It turned out to be a very tasty vegetable dish! It is just beneficial to cook it during the vegetable season.

Description

Chanakhi in a slow cooker It cooks much faster than in the oven, but it turns out just as rich and satisfying. And if you want to serve a dish in a classic design, then after cooking the canakhi can be transferred to pots.

Chanakhi is a delicious national dish of Georgia, which is similar to roast or goulash. Such dishes are united by similar ingredients and cooking principles, but at the same time, each of the treats has its own unique taste.

The recipe for chanakhi appeared in the 16th and 17th centuries after potatoes entered Georgian cuisine. In addition to potatoes, the classic set of ingredients for roast also includes lamb, tomatoes, onions, eggplants and, of course, spices, without which no Georgian dish can be prepared.

Chanakhi in Georgian is traditionally considered a second course, but during cooking the food releases such a large amount of liquid that this dish can easily pass for a hearty, rich soup. In Georgian home kitchens, the recipe for this dish is used regularly, since this dish is considered common. But for Russian and Ukrainian cuisine, such a treat can be prepared with your own hands for a festive feast.

In order to quickly prepare a Georgian dish that is as similar in taste as possible at home, you need to generously season the dish with a variety of spices in the form of ground black and red pepper, fresh garlic, suneli hops, basil and cilantro.

Also, a simple classic Caucasian recipe calls for lamb, which some cooks replace with pork, chicken or beef. In any case, it is better to use medium-fat meat, which must be marinated in onions, salt and a mixture of peppers for at least 10-12 hours. In order to marinate lamb, you need to rub a washed and dried piece of meat with spices, salt and cover with chopped onions. The meat should be infused in a cool place for the time indicated above.

Our step-by-step photo recipe, which describes in detail all the nuances of preparing the Caucasian spicy dish, will help you prepare delicious canakhi in a slow cooker quickly and easily.

Ingredients

(300 g)
(1 piece)
(2 pcs.)
(1 piece)
(2 pcs.)
(1 piece)
(2 pcs.)
(1 piece)
(4 cloves)
(150 ml)
(to taste)
(to taste)
(to taste)

Cooking steps

Before actual cooking, it is necessary to place all the products on the work surface. Dry the marinated meat thoroughly with paper napkins or towels and cut into medium pieces.

Peel the onions and wash them together with the tomatoes. Chop the onion into medium squares, and chop the tomatoes into larger slices.

Chopped vegetables should be added to the lamb, as well as salt, two types of pepper and spices widely used in the Transcaucasus - suneli hops.

In the meantime, while the meat and some of the vegetables are fried, the remaining washed and peeled vegetables should be prepared. Cut the red sweet pepper into strips, chop the eggplant into medium squares. If you are concerned about the peel of the blueberry, which may be a little bitter in the treat, then before frying the vegetable can be salted and sprinkled with apple cider vinegar.

After all the preparations, place the eggplant and pepper in the multicooker bowl, in which the previously added ingredients continue to cook.

Next, peel and wash the potatoes, which can immediately be cut into medium or large slices. Grate the peeled garlic cloves on the fine-mesh side of a grater or pass through a press. Wash the parsley, dry and finely chop.

Place the herbs, potatoes and garlic in the slow cooker and mix together with the remaining ingredients. Products should be mixed very carefully to maintain their integrity.

Add 150 ml of ordinary water to the container with the products for chanakha, then immediately cover with a lid. Switch the multicooker mode to “Stew” and cook for 30 minutes.

Home-cooked Georgian dish Chanakhi is ready. Serve this tasty traditional treat slightly cooled. And before serving, the dish can be decorated with leaves of cilantro, parsley or basil.

Bon appetit!

Do you often cook Georgian dishes? Each one has a special, rich taste, with a bouquet of spices. One of the common and relatively simple dishes of Georgian cuisine is chanakhi. Consists of a set of vegetables and lamb. You can also prepare chanakhi in a slow cooker.

Chanakhi in a slow cooker

How to cook Georgian dishes correctly? Naturally, prepare all the products and follow the recommendations indicated in the recipe.

What you need to prepare from products:

carrots – 2 pcs. medium size;
onion – 1 pc.;
eggplant – 1 pc.;
potatoes – 0.5 kg;
tomatoes – 400 g;
lamb (pulp) – 0.5 kg;
garlic – 4 cloves;
salt, spices - to taste;
lavash - for serving.
fresh greens: a mix of parsley, dill, cilantro and basil - a bunch.

Cooking chanakha in a slow cooker:

Choosing lamb is not an easy task; you will need a good piece of flesh, without fat and veins. The meat needs to be cut into pieces and immediately placed in the multicooker bowl.
It is advisable to immediately salt the meat and add spices. Buy spices in stores “for Georgian dishes” or you can make your own mix of ground black pepper, peppercorns and red pepper.
Preparing the remaining vegetables: carrots, potatoes and onions need to be peeled, washed and cut into cubes. Chop the onion as usual, and in this recipe you need to cut the carrots with a sharp knife to get cubes of the same size. You should not grate it on a coarse grater, because this way the taste and aroma of this vegetable will be lost.
All vegetables should be placed in the bowl of the device, but do not mix yet.
Now you need to clean the little blue one. This vegetable is capricious, so choose medium-ripe eggplant; overripe vegetables are not suitable because hard veins form inside, which affect the taste of the finished dish.
The eggplant needs to be peeled and cut into cubes. There is no need to add salt; transfer the eggplant to the multicooker bowl with other vegetables.
There is still garlic left, as well as tomatoes. The garlic needs to be peeled and passed through a press. Or this way: chop with a sharp knife.
The tomatoes also need to be cut and added to the prepared ingredients. Tomatoes can be used both fresh and pickled. If you take pickled ones, then closed ones in their own juice are best.
The whole mass needs to be salted and a little more spices added.
If you see that the vegetables are not too juicy, then you will need approximately 1/3 cup of regular boiled water.
Now we can say that it’s time to choose the desired mode. And this will be “Stewing”, because the canakhi in a slow cooker will take a long time to cook on low heat for 40-50 minutes. If in Georgia housewives do not cook this dish in a slow cooker, then they use thick-walled cast iron cauldrons. Place the container in the oven and turn on low heat for several hours.
It is advisable to check the readiness of the dish immediately after the signal. Surely the vegetables will already be soft, and the meat should also be thoroughly stewed during this period.

Here is a simple recipe for making chanakha in a slow cooker. It is advisable to serve the dish hot, put more on each plate, sprinkle the dish with chopped fresh herbs on top, and serve with pita bread. Bon appetit!

Chanakhi in a slow cooker with pork

Each Georgian housewife has her own recipe for preparing this dish. Some housewives stock up on clay pots to prepare this delicious dish for each family member. The set of vegetables can be different, therefore there are several recipes for cooking. The principle of preparing this dish is as follows: vegetables are placed in layers on top of pieces of lamb. We will cook chanakhi in a slow cooker, and instead of lamb we will use pork. It will also turn out very tasty!

The products needed are:

lean pork – 0.5 kg;
fresh tomatoes – 3 pcs.;
onions, carrots - 1 pc.;
eggplant – 1 pc.;
potatoes – 6 pcs.;
butter – 50 g;
garlic – 4 cloves;
fresh herbs (dill, parsley, cilantro and basil) - to taste;
salt and spices - as needed.

We pay attention to the meat first: we wash the piece under running cold water, then wipe it with paper towels. This removes excess liquid.
The pork should be cut into pieces, just so that the pieces are not too small and not too large. Approximately the same as in a stew.
The meat must be immediately salted and seasoning added. You can use any seasoning that you always use.
The meat needs to be placed in a saucepan, and now it’s time to pay attention to the rest of the products.
We cut the tomatoes into cubes: one tomato should be placed in the bowl of the device, and the other two prepared ones should be set aside for now (put into a bowl).
Let the meat simmer in the “Stew” mode for about 40 minutes, and we will make the filling for stuffing the eggplant.
The garlic and herbs must be chopped and placed in a bowl. Add onion (finely chopped) and carrots (this ingredient can be omitted if desired). In this mass you need to put spices (preferably for pork), as well as salt and butter (cut into small pieces).
All these ingredients need to be mixed and now you need to start working on the eggplant. It needs to be rinsed under the tap, cut into only 2 parts, and if the vegetable is long, then into 3 parts. You will get identical stumps, which we will stuff.
And this is done as follows: you need to cut each piece of eggplant lengthwise, but do not reach the end with the knife blade.
We prepared the filling in advance, now all that remains is to put half a teaspoon of filling in the middle.
Gradually prepare the remaining ingredients: peel the onion and chop it. Cut the potatoes into large cubes.
The time had just come and the meat had time to stew. You need to open the lid of the device, put the remaining ingredients in this order: first the onions, then the potatoes, lay out the filling (there should be some left), and then the pepper. Peppers can be cut into cubes or strips.
The next product is stuffed eggplants, and then tomatoes.
Season with salt and pepper to taste and cook using the “Baking” program. The cooking time for this dish is 60 minutes.
When the time is up, you can continue cooking the canakhi in the slow cooker with the lid open. This way, the excess liquid will gradually evaporate. Well, if you like the canakhi to be liquid, then you can stop there.
Taste what you get - add salt and your favorite spices. And when you turn off the device, we recommend pouring chopped fresh herbs directly into the saucepan. A fragrant mix of parsley, dill, cilantro and basil will give this dish a sophisticated taste and aroma.

Chanakhi in a slow cooker will turn out simply magnificent, and the dish will be tasty both hot and cold. Bon appetit everyone!

Chanakhi in a slow cooker with beef and beans

Almost any Georgian dish can be prepared in a slow cooker. This recipe is adapted for this device. We recommend preparing this dish with us, it will turn out delicious!

What you need to prepare from products:

beef – 200 g;
white beans – 1 cup;
potatoes – 6 pcs.;
carrots – 2 pcs.;
onion – 1 pc.;
garlic – 5 cloves;
vegetable oil – 3 tbsp;
tomato paste – 2 tbsp;
salt and spices (a mixture of peppers + fresh parsley + bay leaf + peppercorns) - to taste;
water – 500 ml.

How to properly cook canakhi in a slow cooker:

First you need to soak the beans overnight, and then boil them in a slow cooker in the “Soup” mode for an hour. The beans should be soft, but not fall apart. In total you will need approximately 1.5 cups of boiled beans. So if necessary, the amount of this ingredient can be increased.
Now half the portion of beans needs to be poured into a container convenient for pureeing, and crushed with an immersion blender to obtain a soft, homogeneous mass.
Preparing vegetables: all vegetables must be peeled: potatoes cut into medium-sized cubes, carrots into rings (0.5 mm thick), onions into half rings.
Rinse the meat under running water and cut into pieces. We recommend not cutting the meat too finely so as not to lose juiciness.
You need to peel the garlic in advance and chop it finely with a knife.
Pour vegetable oil into the bowl of the device, add meat and onions. Fry using the Roast program for 10 minutes.
When you see that the meat, as well as the onions, have released juice, then you can add tomato paste.
After 5 minutes, you need to add the remaining ingredients to the meat: potatoes, garlic, beans, carrots. All this needs to be filled with water.
Taste the fish, add spices and salt, and don’t forget to add a bay leaf.
If your multicooker is equipped with the “Beans” program, you need to press the button and then wait for the signal. Otherwise, you need to set the “Extinguishing” mode, set the time for 2 hours.

Chanakhi in a slow cooker will turn out juicy, aromatic, the meat will literally melt in your mouth. This delicious Georgian dish must be served with fresh herbs and lavash. Bon appetit!

Chanakhi in a slow cooker. Video

multivarenie.ru

Chanakhi in a slow cooker

Women's style » Cooking » Recipes » Hot dishes

Chanakhi is one of the most famous dishes of Caucasian cuisine, which has become especially widespread in Georgia. Here it is prepared (mainly in pots) from vegetables and various types of meat. There is even a vegetarian chanakhi, in which meat is replaced with beans, popular in Georgia. However, you can change not only the recipe of the dish, but also the method of its preparation. For example, chanakhi in a slow cooker has the same taste and aroma as in pots, but its preparation does not cause much trouble, and the size of the portions can be adjusted at your discretion.

Cooking features

When starting to prepare Caucasian cuisine, you want to find an original recipe and make a dish identical to the traditional one. There is no single recipe for chanakha. Different families prepare it differently. However, there are several features that must be taken into account when selecting and processing ingredients.

When preparing chanakhi from meat, you can use any meat, but most often preference is given to the least fatty varieties. Thus, in Georgia, chanakhi is prepared from pork and duck much less often than from lamb, beef or chicken.
When choosing meat for chanakha, it is recommended to pay special attention to brisket or shoulder, as they make this dish especially tasty. In this case, always give preference to the meat of a young animal, as it turns out tender and soft.
The obligatory components of chanakha are potatoes, eggplants, tomatoes and peppers. The rest of the vegetables are chosen by the housewives according to their taste. They often include carrots, green beans, and hot peppers in the dish. Herbs and garlic, which are also among the required ingredients, add piquancy to the dish.
The traditional technology for preparing chanakha does not involve frying food, but gourmets claim that if the meat is lightly browned beforehand, the dish turns out more tasty. When preparing chanakhi in a slow cooker, the meat can be fried separately in a frying pan or in the appliance itself, using the “Frying” program or a similar one. Even if the manufacturer of the unit has not provided such a program, there is a way out - use the “Baking” program, which will also help you achieve your plans.
The cooking time for chanakha in a slow cooker ranges from an hour to two hours, depending on the type of meat and the size of its pieces. Keep this in mind when planning your dinner or lunch time.

Chanakhi is served hot as an independent dish, always generously sprinkled with chopped herbs and crushed garlic.

Chanakhi in a slow cooker from lamb

lamb – 0.5 kg;
carrots – 0.3 kg;
eggplant – 0.2 kg;
sweet pepper – 0.2 kg;
onions – 100 g;
potatoes – 0.5 kg; m
tomatoes – 0.5 kg;
garlic – 4 cloves;
fresh herbs (basil, cilantro, parsley) – 100 g;
water – 0.5 l;
salt, pepper - to taste.

Cooking method:

Wash, shake to remove excess moisture and finely chop the greens with a knife.
Finely chop the garlic with a knife or pass the garlic through a special press, mix with herbs.
Add salt and pepper to this mixture and stir. This mixture will need to be poured over each layer of food when placing them in the multicooker bowl. Save a small portion of the mixture for last to sprinkle on the finished dish.
Wash the lamb. Blot it with a napkin and cut into small pieces. Place them on the bottom of the multicooker container.
Peel and cut the eggplant into small cubes. Prepare a brine solution by mixing a heaping teaspoon of salt with a liter of water. Immerse eggplant pieces in this mixture for 20 minutes. This is necessary in order to remove the “blue” corned beef, because this substance is not only harmful, but also imparts bitterness to the vegetables, so that it can ruin the taste of the entire dish. After the specified time, the eggplants should be thoroughly washed so that they are not over-salted.
Peel the carrots. Cut it into small cubes. You should not grate it, as in this case the dish will be less aromatic.
Remove the husk from the onion and cut it into small pieces.
Peel the potatoes. Cut the tubers into pieces of about one and a half centimeters.
Wash the pepper and remove the seeds. Cut the pepper into quarter rings, not too thick.
Pour boiling water over the tomatoes and peel them. Cut into small pieces of arbitrary shape.
Layer the vegetables in the slow cooker. Place the onion on the meat first, followed by the carrots. Next come eggplants and tomatoes. Place the pepper in the next layer. Don't forget to sprinkle the layers with herbs and garlic.
Pour boiled water, preferably warm, into the multicooker bowl.
Lower the lid and start the unit by selecting the “Extinguishing” program. Set the timer for 90-120 minutes, depending on the power of the multicooker and the size of the pieces of meat.

After placing the canakhi on plates, do not forget to sprinkle with herbs. Serve pita bread instead of bread.

Beef Chanakhi

beef – 0.25 kg;
white beans – 0.2 kg;
potatoes – 0.5 kg;
carrots – 0.2 kg;
sweet pepper – 0.2 kg;
onions – 100 g;
garlic – 5 cloves;
tomato paste – 50 ml;
water – 0.5 l;
vegetable oil – 50 ml;
salt, spices, herbs - to taste.

Cooking method:

Wash the beans and soak them for several hours. Rinse again, pour into the multicooker, add two glasses of water (the amount is not indicated in the recipe) and run the device in the “Soup” mode for 1 hour.
Place the beans, wash the multicooker bowl and wipe dry with a kitchen towel.
Wash and peel the vegetables, remove the seeds from the pepper. Sprinkle the eggplant with salt and rinse well after 20 minutes.
Cut the onion into thin half rings, the pepper into quarter rings.
Cut the eggplant lengthwise into 4 parts, cut each part crosswise into pieces about half a centimeter thick.
Cut the carrots into thin slices.
Cut the potatoes into cubes.
Finely chop and crush the garlic.
Wash and cut the greens.
Wash the beef, pat dry with a napkin, cut into small cubes.
Pour oil into the multicooker bowl and place the meat in it. Turn on the “Roast” program for 15 minutes. After 10 minutes, add the onion and fry the food until the specified time has elapsed.
Place carrots on the meat, then eggplants, potatoes, peppers. Sprinkle it with garlic and herbs.
Dilute the tomato paste with water and pour the contents of the multicooker bowl.
Run the extinguishing program for an hour and a half.

Despite the fact that the recipe for lamb chanakha is considered traditional, it is difficult to say whether Georgians themselves cook it with lamb or beef. So, when choosing beef, which is familiar to our compatriots, you probably won’t go wrong.

Chanakhi is a tasty, satisfying and healthy dish in which meat and vegetables are in perfect harmony with each other. Herbs and garlic make the dish especially aromatic.

onwomen.ru

Chanakhi in a slow cooker

Chanakhi is a traditional dish of Georgian cuisine. It is usually prepared from lamb or beef with vegetables and is done in clay pots. My version of chanakha is adapted for a slow cooker.

To prevent the vegetables from losing their texture and taste, I recommend first simmering the meat and tomatoes, an hour later adding the vegetables, and at the very end of cooking the garlic and tomatoes. Chanakhi in a slow cooker is very good with basil; it can be added along with garlic during the cooking process, and then fresh into the finished dish.

For cooking we need beef, potatoes, sweet peppers, eggplant, onions, garlic, tomatoes, salt, pepper, seasoning for meat.

Pour boiling water over one tomato and remove the skin.

Cut the meat into large cubes. Place meat and chopped tomato in a multicooker bowl (I have a Philips multicooker). Close the lid and cook for 1 hour in the stew mode.

After an hour, add potatoes.

And also onions, sweet peppers and eggplant.

Add a glass of water, salt and pepper to taste to the bowl, stir. Turn on the simmer again for 1 hour.

20 minutes before the end, add chopped garlic and tomatoes, seasoning for meat (I added dried basil).

Chanahi is ready.

Serve with fresh herbs. Bon appetit!

webspoon.ru

Chanakhi in a slow cooker

Many dishes of Georgian cuisine are widely known outside this small sunny country. One of the famous dishes is chanakhi - stewed meat with vegetables (potatoes, onions, tomatoes, eggplants). Ideally, chanakhi is prepared with lamb. However, lately you can often find options with beef. But traditionally delicious Georgian stew is stewed in pots or in a cauldron. Are we deviating from tradition by preparing canakhi in a slow cooker? I think not. After all, in essence, a multicooker is a pot. Now I’ll tell you briefly about the very principle of my preparation. I prefer to make chanakhi in two stages - first I stew the meat, and then together with vegetables. After all, with this method, the meat is guaranteed to be soft, and the vegetables will not turn into an incomprehensible substance, but will retain their appearance.

Ingredients:

Beef - 550-600 gr.
Potatoes - 4-5 pcs.
Eggplants - 2-3 pcs.
Tomatoes - 3-4 pcs.
Bell pepper - 2-3 pcs.
Onions - 1-2 pcs.
Garlic - 4-5 cloves
Greens (cilantro, parsley) - 1 bunch
Salt - to taste
Spices - to taste

How to cook canakhi in a slow cooker:

1. Prepare meat, vegetables, herbs and spices. I wash the meat (in my case beef), vegetables and herbs (I use parsley) thoroughly. As I already noted, I will prepare it in two stages. And first of all I will need beef, onions and tomatoes. I will cut the meat into small pieces like cubes. Tomatoes (without peel, remove them), onion and garlic, too. The first two vegetables are larger cubes, and the garlic is fine. Eggplants, potatoes, sweet peppers and herbs can be dealt with later. While the meat is stewing, I will have time to deal with them. Peppers, potatoes and eggplants (I left the skin) will be cut into medium cubes, I will simply chop the parsley. To prevent the “little blue” ones from becoming bitter, after cutting, you can sprinkle them with salt and leave them like that for 20 minutes. But I do without it. For spices, I decided to use ground black pepper and suneli hops.
2. Place the beef and about half the chopped onion into the multicooker bowl. And also tomatoes - about 1/3 of all chopped. Salt and add spices. I stir. I close the lid of the MV and turn it on for 45 minutes to “Stew” (product “Meat”). I don't add water. Tomatoes, onions and beef will release liquid as they cook. After the specified time has passed, I turn off the device.
3. I open the lid and start laying out the vegetables in layers. I add a little salt, spices and garlic. First onions go on top of the beef stew.
4. Next, bell (or other sweet) pepper.
5. Then I lay out the potatoes.
6. Now the eggplant cubes.
7. Tomatoes close the layers, and parsley on them. Again, I don’t pour water. I turn on “Stew” again for 40-45 minutes. Naturally, I close the lid.
8. To my taste, the dish turns out tastier if, after the sound signal, you leave it on heat for 20-30 minutes. But this is what anyone likes.

multivarka-club.ru

Chanakhi is a wonderful dish of Georgian cuisine. The authentic recipe includes lamb, however, it is not always possible to find it or, due to personal preference, you want to use a different type of meat. Therefore, it is quite possible to use pork, beef or even chicken for chanakha. The essence of cooking comes down to the fact that the meat simmers for quite a long time with vegetables, soaking in their juices and the aroma of spices. The end result is very juicy, tender and simply delicious. Chanakhi is prepared in pots, however, the recipe can be adapted for a slow cooker.

Ingredients

1 eggplant
2 tomatoes
1 onion
3-4 potatoes
3 cloves garlic
2 tbsp. l. vegetable oil
6-7 sprigs of fresh herbs
350 g pork
1/2 tsp. salt
1/5 tsp. ground coriander
200 ml water

Preparation

1. The list of ingredients is not small, but at the same time, all products are simple and affordable. Especially if you cook chanakhi in the summer. Otherwise, you can also use frozen vegetables, such as eggplant. You can take fattier pork - for example, neck or less fatty (balyk).

2. Wash and dry the defrosted or cooled pork. Then trim off all excess (fat, membranes, bones) and cut the meat into small pieces.

3. Peel the large onion. Now you can chop it into small cubes or quarter rings.

4. Potatoes need to be peeled, washed and cut into small cubes.

5. Pour vegetable oil, preferably refined, into the bottom of the multicooker bowl. Place the chopped meat, potatoes and onions there. Salt and add spices.

6. Peel the eggplant and cut into small cubes, place in a slow cooker.

7. Now it’s the tomatoes’ turn – wash them and cut them into cubes. It is desirable that the vegetables are ripe and juicy. You can also use crushed tomatoes.

Chanakhi is perhaps the most famous dish of Georgian cuisine, which does not require the constant presence of the hostess, so to speak, from the “set it and forget it” category. Traditionally it is lamb stewed in a clay pot with vegetables laid in layers (potatoes, eggplants, tomatoes, onions). You can cook it either in the oven or in a slow cooker.

Chanakhi in a slow cooker

This recipe was used to prepare chanakha in a Redmond multicooker, but I think it is quite applicable to other models.

Ingredients:

lamb or beef – 500 g;
tomato – 3 pcs.;
onion – 1 pc.;
potatoes – 3 – 4 pcs.;
eggplant – 1 pc.;
bell pepper – 1 pc.;
garlic – 4 cloves;
salt, pepper - to taste;
parsley, dill, basil, cilantro - to taste.

Preparation

Cut the meat into cubes and place on the bottom of the pan. Pour boiling water over the tomatoes and remove the skin from them, cut one tomato and add to the meat, set aside the rest for now. Salt and pepper the meat and tomatoes, add spices to your taste, close, and turn on the “Stew” mode for one hour.

Wash the potatoes, peel them and chop them coarsely, cut the eggplant into large slices, and chop the onions and peppers coarsely as well. After the timer signal, add chopped vegetables to the meat in layers in this order: potatoes, onions, peppers, eggplant. Salt and pepper. Turn on the “Quenching” mode again and set the timer for one hour. 10 minutes before readiness, add the remaining chopped and peeled tomatoes and chopped garlic. When the canakhis are ready, add finely chopped greens to the pan (adjust the quantity and composition to your taste) and mix well. If you want a spicier dish, try replacing some of the tomatoes with adjika. Chanakhi turns out to be more spicy and aromatic.

True connoisseurs of Georgian cuisine will also enjoy it, which can be prepared quickly using simple recipes.