VegetarianIsraeli Breakfast
23 min · 644 kcal · Middle Eastern
Chanakhi
A Georgian lamb and vegetable stew baked slowly in a covered clay pot, layering aubergine, potato and tomato over the meat so everything cooks in its own juices with butter, garlic and a fistful of fresh herbs.
Instructions
- Cut 140 g of lamb shoulder into 3-4 cm chunks, leaving a little fat on each piece, and season generously with salt and black pepper. Set aside while you prepare the vegetables.
- Halve 1 aubergine lengthways and cut each half into thick wedges. Scatter with salt, leave in a colander for 20 minutes to draw out the bitter juices, then rinse and pat thoroughly dry.
- Heat the oven to 180C. Peel 1 potato and cut into quarters, slice 1 onion into thin half-moons, and cut 2 tomatoes into thick wedges. Finely chop 2 cloves cloves of garlic and roughly chop 5 g of coriander, 5 g of parsley and 3 g of purple basil, keeping the garlic and herbs together in a bowl for later.
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550kcal
40gprotein
62gcarbs
19gfat
19gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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