Chanakhi – Georgian Lamb and Vegetable Stew in Clay Pots

Ingredients:

Preparation mode:

👉 Chanakhi is a rustic Georgian stew of lamb, eggplant, potatoes, tomatoes and lots of fresh herbs, slowly baked in individual clay pots called ketsi. The meat and vegetables cook in their own juices, so the result is tender, rich and full of summer flavour without any frying. It is the kind of dish Georgian families put in the oven before guests arrive – simple to prepare, and impressive when every guest gets their own steaming pot.

How to Make Chanakhi

1. Salt the eggplant. Sprinkle the eggplant rounds with salt and leave for 15 minutes, then rinse and squeeze dry. This removes bitterness.
2. Season the lamb. Season the lamb with salt, pepper and half of the khmeli suneli.
3. Mix the herbs. Mix the chopped herbs with the garlic and the rest of the khmeli suneli.
4. Layer the pots. Divide the lamb between 4 clay pots (or one large dish). Layer onions, potatoes, eggplant, bell pepper and chili on top, sprinkling herbs and a little salt between the layers.
5. Top with tomatoes. Finish each pot with a thick layer of sliced tomatoes and a knob of butter or lamb fat.
6. Add water. Pour about 60 ml of hot water into each pot. Cover with lids or foil.
7. Bake slowly. Put the pots in a cold oven, then set it to 180°C (350°F). Bake for 2 hours, until the lamb is very tender.
8. Rest and serve. Let rest for 10 minutes, sprinkle with fresh herbs and serve in the pots with bread for the juices.

Tips for the Best Chanakhi

• Always put clay pots into a cold oven – sudden heat can crack them.
• Use fatty cuts like shoulder or neck; lean leg meat becomes dry.
• In summer add a few green beans or okra between the layers.

FAQ

What is chanakhi?
Chanakhi is a traditional Georgian stew of lamb, eggplant, potatoes, tomatoes and herbs, baked slowly in clay pots.

Can I make chanakhi with beef?
Yes – beef chuck works well. Add 30 minutes to the baking time.

What is the difference between chanakhi and ajapsandali?
Ajapsandali is a vegetarian vegetable stew, while chanakhi adds lamb or beef and is baked in clay pots.

👉 More Georgian stews: chakapuli, chashushuli, chakhokhbili and the vegetarian ajapsandali. Read about the spice blend khmeli suneli and our guide to Georgian food.

Footnotes:

No clay pots? Layer everything in a Dutch oven or a deep baking dish with a lid and bake the same way.
Chanakhi tastes even better the next day. It keeps 3 days in the fridge.