Lamb Chakhokhbili with Sweet Peppers

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

A very hearty and extremely easy-to-make dish featuring lamb and vegetables. Perfect for a group of diners with a good appetite. Be sure to include a generous amount of red wine and forget about watching the clock.

Ingredients

Cilantro - 2.8 oz
Lamb - 2 lbs
Fat Tail Fat - 3.5 oz
Butter - 2.1 oz
Eggplants - 14.1 oz
Tomatoes - 14.1 oz
New Potatoes - 7.1 oz
Spanish onions - 12.3 oz
Orange Bell Peppers - 7.1 oz
Garlic - 1.4 oz
Parsley - 2.8 oz
Fresh basil leaves - 2.8 oz
Savory - 1.2 oz
Mild Chili Spice - 0.5 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the lamb fat into small cubes and the meat into larger pieces, approximately two by two centimeters.

Step 2

Cut the vegetables — eggplant, bell pepper, potatoes, tomatoes, and onion — into uniform large cubes. Chop the herbs and garlic.

Step 3

In a heavy-bottomed pot, layer the prepared ingredients in the following order: lamb fat, meat, vegetables, herbs, garlic, salt, and pepper.

Step 4

Cover with a lid and bring to a boil over high heat, then reduce the temperature so that the chanakhi simmers. Generally, if the meat is fresh and tender, one hour is sufficient. If you are unsure about the tenderness of the meat, you can extend the cooking time to 1.5 to 2 hours.