Hungarian goulash, Russian roast with vegetables and, of course, Georgian chanakhi - all these dishes combine quite similar ingredients. However, each of them has its own unique taste. As for the culinary specialists of a small Caucasian country, known throughout the world for their gastronomic masterpieces, they endowed their meat stew under the melodious name "chanakhi" with special notes of mountain herbs and the spicy sharpness of two types of pepper, symbolizing their emotional character.
Researchers of the unique cuisine of the Caucasus claim that one of the popular dishes of this region, lamb chanakhi, appeared in the 16th century, when local merchants first brought potatoes here. This exotic root crop won the hearts of the demanding chefs of the local nobility, and they were not slow to create a new dish. The basis of the first recipe for this meat snack was lamb, onions, potatoes and numerous herbs. Later, eggplant, tomatoes and, of course, red bell pepper were added to the stew.
Over time, the rich and surprisingly satisfying chanakhi became so popular that it took its rightful place in the daily menu of the most senior representatives of Georgia, among whom was Stalin himself. Today we propose to cook a traditional Caucasian dish using a modern multicooker, which will make it even more tender and fragrant. And in order to figure out how to cook chanakhi, first of all, we will collect all the necessary products. So, how to cook chanakhi in a slow cooker? Let's try to do it together with hozOboz.
Not so long ago, among housewives, the recipe for a chanakhi in a pot was considered the most common. Moreover, in addition to the usual ingredients, they used other products, thereby bringing unusual flavors to the snack. So, some cooks added low-fat sour cream and a few bay leaves instead of water. Others preferred to use black peppercorns and finely chopped chili instead of their dry counterparts. In addition, lovers of bold experiments replaced lamb with rabbit meat or even frog legs. But at major folk celebrations, this dish has always been cooked exclusively on a fire and in large cast-iron cauldrons. However, cooking chanakhi at home provides the hostess with the opportunity to “play a trick” and change the recipe for chanakhi in a slow cooker in her own way. There are three most popular options:
In addition, you can cook other types of chanakhi, recipes with photos of which can be found on the pages of numerous culinary publications.
Considering that the key to the success of a delicious lamb chanakhi in a slow cooker lies in the equality of the weight of meat to the weight of all vegetables used, the benefits of this dish are distributed among their useful elements. On the one hand, thanks to lamb, this meat snack is high in animal protein, as well as iron, magnesium and vitamin B12, which, in turn, prevents disorders of the stressed nervous system, helps regulate sugar levels and enriches the blood with essential hemoglobin. On the other hand, the irreplaceable substances with which vegetables are so saturated help a person to cope with the difficult environmental situation in which he is constantly located. So, eggplants contain fiber and vitamin PP, potatoes - starch and vegetable protein, tomatoes - potassium and vitamin C, onions - essential oils and vitamins A and C, and garlic - the most useful allicin.