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Lamb chanakhi in a slow cooker. Chanakhi in a slow cooker, a delicious dish of Georgian cuisine

The history of lamb canakhi

Researchers of the unique cuisine of the Caucasus claim that one of the popular dishes of this region - mutton canakhi - appeared in the 16th century, when local merchants first brought potatoes here. This exotic root vegetable at that time won the hearts of the discerning chefs of the local nobility, and they were quick to create a new dish. The first recipe for this meat appetizer was based on lamb, onions, potatoes and numerous herbs. Later, eggplants, tomatoes and certainly red were added to the stew bell pepper.

Over time, the rich and surprisingly nourishing canakhi 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 traditional Caucasian dish with the help of a modern multicooker, thanks to which it will turn out to be even more delicate and fragrant. And in order to figure out how to cook canakhi, first of all, we will collect everything necessary products.

Ingredients for Chanaha

  • lamb - 300 g
  • onion - 1 pc.
  • vegetable oil
  • potatoes - 2 pcs.
  • small eggplant - 1 pc.
  • salt to taste
  • pepper - 1 pc.
  • tomatoes - 2 pcs.
  • hops-suneli
  • black and red pepper
  • water - 150 ml
  • garlic - 4 cloves
  • parsley

Cooking canakhi in a slow cooker

So how to cook canakhi in a slow cooker? Let them try to do this together with HozOboz.

  1. Cut the meat into pieces (it is recommended to choose medium-fat lamb), which it is advisable to marinate 12 hours before the start of the cooking process, using salt, onion and red pepper.
  2. Turn on the multicooker, set the required "Fry" mode, add a little oil and evenly place the meat pieces in the bowl.

    Place the meat in the multicooker and turn on the "Fry" mode

  3. Next, cut the peeled onion and blanched tomatoes into cubes.

  4. Then we send vegetables to the meat, not forgetting to add salt, both types of pepper and traditional Georgian spices - hops-suneli.

  5. While the components of the future canakhi are fried, cut the red pepper into strips, and the washed eggplant into small cubes. Moreover, we leave the skin of the latter, and so that it does not taste bitter, the vegetable can be pre-salted and sprinkled with apple cider vinegar.

    Cut into strips Bell pepper and diced eggplant

  6. Now move the peppers and eggplants to the multicooker bowl.

  7. It remains to peel the potatoes and cut them into medium pieces, as well as grate the garlic and finely chop the parsley.

  8. We send the last products to fry.

  9. Then carefully, but as gently as possible, mix the vats in a multicooker, pour 150 ml of water into the bowl and close the lid.

  10. Switching the mode to "Stew", we leave it to cook for a short 30 minutes. It is recommended to serve a luxurious Georgian dish after it has cooled down partially, garnished with parsley leaves and supplemented with a traditional khachapuri flat cake.

    Turn on the "Put out" mode in your multicooker. After half an hour, the canakhs are ready

Cooking options

Not so long ago, among housewives, the recipe for chanakhi in a pot was considered the most common. Moreover, in addition to the usual components, they also used other products, thereby bringing unusual taste tones to the appetizer. So, some culinary specialists added low-fat sour cream and several bay leaves instead of water. Others preferred to use black peppercorns and finely chopped chili instead of their dry counterparts. In addition, fans of daring experiments replaced lamb with rabbit meat or even frog legs. But at large national celebrations, this dish was always cooked exclusively on a fire and in large cast-iron cauldrons. However, cooking canakhi at home gives the hostess the opportunity to play a little foolishly and change the recipe for canakhi in a slow cooker in her own way. There are three of the most popular options:

  • Chanakhi, a pork recipe that includes pork, potatoes, fresh or smoked tomatoes, eggplant, onions, sour cream, garlic, and oriental spices including bay leaves.
  • Chanakhi, a beef recipe that uses foods such as beef, beans, potatoes, fresh tomatoes, onions, artesian water, garlic and indispensable suneli hops.
  • Chanakhi, a recipe with chicken, where, in addition to white poultry meat, is added Forest mushrooms, garlic, potatoes, onions, tomatoes and your favorite spices.

In addition, you can cook other types of canakhi, recipes with photos of which can be found on the pages of numerous culinary publications.

What is the use of chanaha

Considering that the key to the success of a delicious mutton canakhi in a slow cooker is 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 the necessary hemoglobin. On the other hand, the irreplaceable substances that vegetables are so saturated with help a person to cope with a difficult ecological situation in which he constantly finds himself. 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 is the most useful allicin.

Chanakhi is one of the most famous dishes of Caucasian cuisine, which is especially widespread in Georgia. Here it is prepared (mainly in pots) from vegetables and various types of meat. There is even a vegetarian canakhi, in which the meat is replaced by beans popular in Georgia. However, you can change not only the recipe of the dish, but also the method of its preparation. For example, a canakhi in a multicooker turns out to be the same in taste and aroma as in pots, while its preparation will not cause much trouble, and the size of the portions can be adjusted at your discretion.

Cooking features

Taking on the preparation of Caucasian cuisine, I want to find original recipe and make a dish identical to the traditional one. There is no single recipe for canakhi. It is cooked differently in different families. However, there are a few things to consider when choosing and handling ingredients.

  • When preparing canakhi from meat, you can take any, but most often preference is given to not the fattest varieties of it. So, chanakhi is cooked from pork and duck much less often in Georgia than from lamb, beef or chicken.
  • When choosing meat for canakhi, it is recommended to pay special attention to the brisket or shoulder blade, since this dish turns out to be especially tasty from them. In this case, always give preference to the meat of a young animal, as it turns out to be tender and soft.
  • Potatoes, eggplants, tomatoes and peppers are the essential ingredients of canakhi. The rest of the vegetables are chosen by the housewives to their liking. Often they include carrots in the dish, green beans, hot peppers... The piquancy of the dish is given by herbs and garlic, which are also among the indispensable ingredients.
  • The traditional technology of cooking canakhi does not provide for frying products, but gourmets say that if the meat is slightly browned beforehand, the dish turns out to be more delicious. When preparing canakhi in a slow cooker, the meat can be fried separately in a frying pan or in the device itself, using the "Fry" program or similar. Even if the manufacturer of the unit has not provided for such a program, there is a way out - to use the "Baking" program, which will also help to implement the plan.
  • The cooking time for canakhi in a multicooker is from an hour to two hours, depending on the type of meat and the size of its pieces. Consider this when planning your dinner or lunch time.

Chanakhs are served hot like independent dish, be sure to sprinkle generously with chopped herbs and crushed garlic.

Chanakhi in a slow cooker with lamb

  • lamb - 0.5 kg;
  • carrots - 0.3 kg;
  • eggplant - 0.2 kg;
  • sweet pepper - 0.2 kg;
  • onions - 100 g;
  • potatoes - 0.5 kg; m
  • tomatoes - 0.5 kg;
  • garlic - 4 cloves;
  • fresh herbs (basil, cilantro, parsley) - 100 g;
  • water - 0.5 l;
  • salt, pepper - to taste.

Cooking method:

  • Wash, shake to remove excess moisture and finely chop the herbs with a knife.
  • Chop finely with a knife or pass the garlic through a special press, mix with herbs.
  • Add salt and pepper to this mixture and stir. This mixture will need to be poured over each layer of food when placing them in the multicooker bowl. Leave a small part of the mixture at last to sprinkle on the finished dish.
  • Wash the lamb. Blot it with a napkin and cut into small pieces. Place them on the bottom of the multicooker container.
  • Peel and cut the eggplant into small cubes. Prepare a saline solution by mixing a heaping teaspoon of salt with a liter of water. Submerge the eggplant pieces in this mixture for 20 minutes. This is necessary in order to remove corned beef from the "blue" corned beef, because this substance is not only harmful, but also gives the vegetables bitterness, so that it can spoil the taste of the whole dish. After the specified time, the eggplants should be thoroughly rinsed so that they are not oversalted.
  • Peel the carrots. Cut it into small cubes. Grinding it on a grater is not worth it, since in this case the dish will be less aromatic.
  • Remove the husk from the onion, cut it into medium-sized pieces.
  • Peel the potatoes. Cut the tubers into about one and a half centimeter pieces.
  • Wash the pepper, remove the seeds from it. Cut the peppers into quarters, not too thick.
  • Pour boiling water over the tomatoes and peel. Cut into small pieces of any shape.
  • Arrange the vegetables in a multicooker in layers. Put the onion on the meat first, and the carrots on it. This is followed by eggplants and tomatoes. Put pepper on the next layer. Remember to sprinkle the layers with herbs and garlic.
  • Pour boiled water, preferably warm water, into the multicooker bowl.
  • Lower the lid and start the unit by selecting the “Extinguishing” program. Set the timer for 90-120 minutes, depending on the power of the multicooker and the size of the meat pieces.

Video recipe for the occasion:

After spreading the canakhi on plates, do not forget to sprinkle with herbs. Serve pita bread instead of bread.

Beef chanakh

  • beef - 0.25 kg;
  • white beans - 0.2 kg;
  • potatoes - 0.5 kg;
  • carrots - 0.2 kg;
  • sweet pepper - 0.2 kg;
  • onions - 100 g;
  • garlic - 5 cloves;
  • tomato paste - 50 ml;
  • water - 0.5 l;
  • vegetable oil - 50 ml;
  • salt, spices, herbs - to taste.

Cooking method:

  • Wash the beans and soak them for a few hours. Rinse again, put it in a multicooker, fill with two glasses of water (its amount is not indicated in the recipe) and run the device in the "Soup" mode for 1 hour.
  • Lay out the beans, wash the multicooker bowl and pat dry with a kitchen towel.
  • Wash and peel vegetables, remove seeds from pepper. Sprinkle the eggplant with salt, rinse well after 20 minutes.
  • Cut the onion into thin half rings and the pepper into quarters of the rings.
  • Cut the eggplant lengthwise into 4 parts, cut each part across into slices about half a centimeter thick.
  • Cut the carrots into thin slices.
  • Cut the potatoes into cubes.
  • Chop and grind the garlic finely.
  • Wash and cut the greens.
  • Wash the beef, blot with a napkin, cut into small cubes.
  • Pour oil into the multicooker bowl, put the meat in it. Run the "Fry" program for 15 minutes. After 10 minutes, add the onion and cook until the indicated time has elapsed.
  • Put carrots on the meat, then eggplants, potatoes, peppers. Sprinkle it with garlic and herbs.
  • Dilute with water tomato paste, fill the contents of the multicooker bowl.
  • Run the extinguishing program for an hour and a half.

Despite the fact that the lamb canakhi recipe is considered traditional, it is difficult to say with what the Georgians themselves often cook it, with lamb or still with beef. So choosing beef familiar to our compatriots, you probably won't be mistaken.

Description

Chanakhi in a multicooker it cooks much faster than in the oven, but it turns out to be just as rich and satisfying. And if you want to serve a dish in a classic design, then after cooking the canakhi you can put it in pots.

Chanakhi is a delicious Georgian national dish that looks like roast or goulash. Such dishes are combined with similar ingredients and the principle of preparation, but at the same time, each of the treats has its own unique taste.

The chanakhi recipe appeared in the 16-17 centuries after potatoes came to Georgian cuisine. In addition to potatoes, the classic set of products for roast also includes lamb, tomatoes, onions, eggplants and, of course, spices, without which no preparation of Georgian dishes can do.

Chanakhi in Georgian is traditionally considered the second course, but during cooking, the products emit such a large amount of liquid that this dish can easily pass for a hearty one. rich soup... In the home kitchens of Georgia, the recipe for this dish is used regularly, since this dish is considered common. But for Russian and Ukrainian cuisine, such a treat can be prepared with your own hands for a festive feast.

In order to quickly cook the maximum similar in size at home taste Georgian dish, it is necessary to generously season the dish with a variety of spices in the form of ground black and red peppers, fresh garlic, suneli hops, basil and cilantro.

Also, a simple classic Caucasian recipe involves lamb, which some cooks replace with pork, chicken or beef. In any case, it is better to use meat of medium fat content, which must be marinated in onions, salt and a mixture of peppers for at least 10-12 hours. In order to marinate lamb, it is necessary to grate a washed and dried piece of meat with spices, salt and cover with chopped onions... Meat should be infused in a cool place for the time indicated above.

To properly cook delicious canakhi in a slow cooker, our step-by-step photo recipe will help you simply and quickly, which describes in detail all the nuances of cooking a Caucasian spicy dish.

Ingredients


  • (300 g)

  • (1 PC.)

  • (2 pcs.)

  • (1 PC.)

  • (2 pcs.)

  • (1 PC.)

  • (2 pcs.)

  • (1 PC.)

  • (4 cloves)

  • (150 ml)

  • (taste)

  • (taste)

  • (taste)

Cooking steps

    Before direct cooking, all food must be laid out on the work surface. Dry the marinated meat well with paper napkins or towels and cut into medium pieces.

    Peel and rinse the onion together with the tomatoes. Chop the onion with medium squares, and chop the tomatoes into larger slices.

    Chopped vegetables should be added to the mutton, and also add salt, two varieties of pepper and spices widely used in the Transcaucasus - hops-suneli.

    In the meantime, while the meat and some of the vegetables are fried, you should prepare the rest of the washed and peeled vegetables. Cut the red bell pepper into strips, chop the eggplant in medium squares. If you are worried about the blue peel, which may taste a little bitter in a treat, then before frying the vegetable can be salted and sprinkled with apple cider vinegar.

    After all the preparations, place the eggplant and pepper in the multicooker bowl, in which the previously added ingredients continue to cook.

    Next, peel and wash the potatoes, which can be immediately cut into medium to large slices. Grate the peeled cloves of garlic on the fine-meshed side of the grater or pass through a press. Rinse the parsley, dry and chop finely.

    Place the herbs, potatoes and garlic in a slow cooker and combine with the rest of the ingredients. Mix foods very carefully to maintain their integrity.

    Add 150 ml of ordinary water to the container with products for the canakhi, and then immediately cover with a lid. Switch the multicooker mode to "Stew" and cook for 30 minutes.

    Homemade Georgian dish chanakhi is ready. Serve a little chilled, a delicious traditional treat. And before serving, you can decorate the meal with cilantro, parsley or basil leaves.

    Bon Appetit!

In modern conditions, when there are many dexterous and quick helpers in our kitchens, cooking has become much easier and faster. With the help of a multicooker, for example, you can cook a lot of delicious dishes, significantly saving time on cooking. Today we would like to please you with surprisingly fast and simple recipe from national Georgian cuisine... We will cook canakhi in a slow cooker. What is this Georgian "beast" and with what is it eaten?

Chanakhi

Georgian cuisine has always been famous for its aromas and amazing taste fireworks. The dish called "chanakhi" is one of the most popular. It is a mixture of meat and vegetable ingredients. As a rule, lamb is used in traditional recipes, but any other meat, for example, pork or chicken, can be used.

As for vegetables, the canakhi in a slow cooker is prepared with the addition of eggplants, beans, tomatoes, potatoes, and onions. You can add rice instead of potatoes, then the total mass of vegetables will decrease. There are many options. The same as in any Georgian dishes, a decent amount of greens is used in the canakhi. It can be parsley, cilantro, basil. According to some recipes, wild mushrooms are also added to the dish. But here everything will depend on your love for the mushroom taste or aroma. IN traditional recipe there are none, but many housewives prefer to add mushrooms to the meat.

If we translate the word "chanakhi" into Russian, then we get "roast". IN national cuisine canakhi are often referred to as second courses. But during the cooking process, vegetables release a sufficient amount of juice, and sometimes canakhi can easily be mistaken for a rich and very thick soup. In Georgian cuisine, this dish is considered common, it is eaten on family meals and friendly dinners. But for a Russian festive table, it is perfect. A hot, rich, thick and fatty dish is an excellent addition to spirits.

Ingredients

In order to cook Georgian chanakhi in a multicooker, we need the following products:

  • Lamb - half a kilogram (can be replaced with pork or chicken).
  • Potatoes - half a kilogram.
  • Carrots - 150 grams.
  • Two large eggplants.
  • Two large onions.
  • 100 grams of fine green beans.
  • Several cloves of garlic.
  • Vegetable oil - 150 grams.
  • Sweet bell peppers - one joke.
  • Tomatoes - two large.
  • Spices: suneli hops, salt, ground black and red pepper, bay leaf.
  • Herbs: parsley, cilantro, basil.
  • For spicy lovers, you can add a few slices of red hot pepper without seeds to the dish.

Meat preparation

As a rule, it is traditionally cooked in the oven in pots and takes a long time. But thanks to the presence of “helpers” in modern kitchens, the canakhi with beans in a multicooker will cook an order of magnitude faster and it will turn out to be much more satisfying and thicker.

So, let's start preparing the meat. Whatever meat you take, in our case it is mutton, it must be rinsed well under running water and get rid of films, skin and other unnecessary components. Then the meat is cut into fairly large pieces. Chanakhi in a multicooker is a dish where meat is the main ingredient and should be noticeable on the plate right away.

Preparing vegetables

Vegetables in this dish should also be cut fairly coarsely. Peel the potatoes and cut into large pieces. We also remove the peel and cut the carrots into large rings. If you don't like the taste boiled carrots, then you can cut each circle in half or even smaller. But grating is not recommended. The onion is cut into half rings.

The eggplants will also appear in large and large circles. It is recommended to cut sweet bell peppers into long slices. Cut the tomatoes, like the peppers, into slices. The tomato slices in this dish resemble orange slices - long and large. As for the greens, they should be cut quite finely. It will be added to the dish after cooking, but it is better to cut it in advance, since the canakhi is served hot. The hotter, as they say, the tastier.

Cooking process

Chanakhi in a slow cooker, the recipe for which we offer you, is a dish laid in layers. Vegetable oil is poured onto the very bottom of the dish. Then pieces of lamb mixed with onions are laid out. Potato wedges are placed on top of them. Add some salt and pepper. We lay a layer of eggplant. Next will be pieces of bell peppers, beans and tomatoes. It is also recommended to add a little salt and pepper to them. The final step will be the addition of aromatic spices (in our case, these are hops-suneli, but can be any other spice for meat) and herbs.

After all the ingredients are laid and have taken their place in the dishes, you can turn on the multicooker to the "stewing" mode. The cooking time will depend on your kitchen assistant. For example, canakhi in a Redmond slow cooker is cooked for forty minutes.

Important. Five to seven minutes before the end of the cooking process, open the lid of the multicooker and add chopped garlic and bay leaf to the dish. Close the lid again and wait for the signal to finish extinguishing.

Chanakhi with mushrooms

The dish turns out to be very tasty if you add mushrooms. For cooking: a pound of lamb, a pound of potatoes, one large carrot, onions, 250 grams of wild mushrooms (can be replaced with champignons), one eggplant, salt, pepper and other spices to taste.

Pour oil on the bottom of the pan, lay out the layers: meat, potatoes, onions, mushrooms, eggplants, carrots. Add spices, close the lid, simmer for forty minutes.

Serving the dish

After the dish is completely cooked, you can serve it. Traditionally, the dish is served in the same pots in which it was prepared. How to arrange the filing if the canakhi was prepared in a multicooker? Deep portioned plates are used for serving. Try to lay the dish in such a way as not to disturb the layers. Sprinkle enough greens on top of the canakhi.

As with any other hot meat dish, red wine is perfect for chanakhi. This dish will become a true masterpiece on your festive table, and is perfect for an ordinary hearty family dinner.

Chanakhi is perhaps the most famous dish Georgian cuisine, which does not require the constant presence of the hostess, so to speak, from the category of "set and forget." Traditionally, it is lamb stewed in a clay pot with vegetables arranged in layers (potatoes, eggplants, tomatoes, onions). You can cook both in the oven and in a slow cooker.

Chanakhi in a multicooker

This recipe was used to make canakhi in a Redmond multicooker, but I think it can be used for other models as well.

Ingredients:

  • lamb or beef - 500 g;
  • tomato - 3 pcs.;
  • onion - 1 pc .;
  • potatoes - 3 - 4 pcs.;
  • eggplant - 1 pc.;
  • bell pepper - 1 pc.;
  • garlic - 4 cloves;
  • salt, pepper - to taste;
  • parsley, dill, basil, cilantro to taste.

Preparation

Cut the meat into cubes, put it on the bottom of the pan. Pour the tomatoes over with boiling water and remove the skin from them, cut one tomato and add it to the meat, and put the rest aside for now. Salt and pepper the meat with tomato, add spices to your liking, close, turn on the "Stew" mode for one hour.

Wash the potatoes, peel them and cut them coarsely, cut the eggplant into large slices, cut the onions and peppers coarsely. After the timer signal, add the sliced ​​vegetables to the meat in layers in this order: potatoes, onions, peppers, eggplant. Salt and pepper. Turn on the "Extinguishing" mode again, set the timer for one hour. 10 minutes before cooking, lay in the remaining chopped and peeled tomatoes and chopped garlic. When the chanakhs are ready, pour finely chopped greens into a saucepan (adjust the amount and composition to your liking) and mix well. If you want a spicier dish, try replacing some of the tomatoes with adjika. Chanakhs are spicy and aromatic.

True connoisseurs of Georgian cuisine will also like it, which can be prepared quickly according to simple recipes.