Lamb stew

Lamb stew

Chanahi

By
From
Cooking from memory
Serves
6-8
Photographer
Mark Roper

Luba particularly enjoys preparing chanahi – a hearty lamb and vegetable stew.

Ingredients

Quantity Ingredient
1.5kg lamb forequarter chops
3 eggplants, cut into long, fine strips
salt
10 potatoes, peeled and quartered
4 tomatoes, chopped
2 large onions, roughly chopped
1 green capsicum, cut into long, fine strips
1 red capsicum, cut into long, fine strips
4 garlic cloves, roughly chopped
1/2 bunch coriander, roughly chopped
1/2 bunch dill, roughly chopped
3 tablespoons tomato paste
3 cups water
1/4 fresh chilli, finely chopped
1 teaspoon salt
1/2 teaspoon ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Place the lamb chops on a tray and roast for 20–25 minutes, until brown. Then transfer them to a casserole dish.
  3. Salt the eggplant and allow it to sweat for half an hour, then rinse it and pat dry with paper towels. Cover the lamb with layers of potato, tomato, onion, capsicum and eggplant, then sprinkle garlic, coriander and dill over the top. Mix the tomato paste with the water, chilli, salt and pepper and pour over the casserole. Cover and bake at 200°C for 50 minutes. Serve hot.
Tags:
Jewish
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