Chanakhi with Lamb and Vegetables in a Pot

Name: Chanakhi with Lamb and Vegetables in a Pot
Total time: 100 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Lamb — 180 g; Potatoes — 170 g; Eggplant — 120 g; Tomatoes — 120 g; Onions — 70 g; Bell peppers — 80 g; Garlic — 6 g; Cilantro — 8 g; Fresh basil — 6 g; Sunflower oil — 10 ml; Salt — 2 g; Ground black pepper — 1 g

A Georgian stewed dish of lamb, potatoes, eggplant, and tomatoes. Cooked in a pot, so the meat becomes tender and the vegetables soak up the juices.

Time: 1 h 40 min
Serving: 714 kcal
Ingredients: ≈ $6.10
Protein: 38 g

High protein Hearty

Chanakhi with Lamb and Vegetables in a Pot

Ingredients

1 Lambpack 600 g ≈ $11.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 180 g
2 Potatoes≈ $2.19 per kg 170 g
3 Eggplant≈ $4.33 per kg 120 g
4 Tomatoes≈ $4.67 per kg 120 g
5 Onions≈ $1.60 per kg 70 g
6 Bell peppers≈ $6.00 per kg 80 g
7 Garlic≈ $10.00 per kg 6 g
8 Cilantropack 50 g ≈ $1.20 8 g
9 Fresh basilpack 30 g ≈ $2.50 6 g
10 Sunflower oil 10 ml
11 Salt 2 g
12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Cut the lamb¹ into 3–4 cm chunks, season with salt and black pepper.
Chop the potatoes², eggplant³, tomatoes⁴, onion⁵, and bell⁶ pepper into large pieces, and mince the garlic⁷.
Layer the lamb¹, onion⁵, potatoes², eggplant³, bell⁶ pepper, and tomatoes⁴ in the pot, sprinkle with garlic⁷, add oil and 80 ml of water.
Cover and bake at 180 °C (350 °F) for 90 minutes.
Check for doneness: the meat should pull apart easily with a fork, and the potatoes² should be tender.
Stir in fresh⁹ dill and basil, mix the top layer, and let it sit for 5 minutes.

Tips

Why it works: Cut the meat into 3–4 cm pieces so it soaks up the juices and turns tender instead of staying dry. Put the onion and garlic between the layers so the aroma spreads evenly.
Substitutions: Instead of eggplant, use zucchini (120 g), it's softer and doesn't burn. Instead of fresh basil, use dried (1 tsp), but add it 3 minutes before the end of cooking.
Common mistakes: If the potatoes are still hard inside, there wasn't enough time or water. Test with a fork tine after 75 minutes.
Storing and reheating: Keep for 3 days in the fridge and reheat in the pot over medium heat for 10 minutes with the lid on. Don't freeze it, the meat turns tough.
Serve with: Serve with lavash and plain sour milk to balance the richness of the fatty meat. Good for a family weekend lunch.

Comments 0

No comments yet.

Nutrition

Per serving and share of 2000 kcal

Calories	714 kcal	36%
Protein	38 g	50%
Fat	40 g	57%
Carbs	50 g	19%
Per 100 g	92 kcal

Cost

≈ $6.10per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is lamb.

You will need

Oven

Plan a week

The planner adds the other meals to fit your budget and goal and builds the shopping list.

What to cook

What to cook with potatoes What to cook with eggplant What to cook with tomatoes What to cook with bell peppers

In collections

Georgian cooking at home59 recipes

Similar

All lunches

Lamb Bozbası with Chickpeas Lunch1 h 30 min618 kcal≈ $4.48

Lamb Shurpa Lunch1 h 35 min528 kcal≈ $4.29

Lamb Pilaf (Plov) Lunch1 h 40 min839 kcal≈ $3.24

Layered Lamb Salad with Apple, Radish, and Cucumber Lunch1 h 30 min697 kcal≈ $4.12