Belarusian-style Chanakhi

Ingredients

In this Belarusian adaptation of Chanakhi, we incorporate the traditional flavors of Belarusian cuisine. While the original Georgian Chanakhi often includes eggplant and tomatoes, we replace these ingredients with potatoes and bell peppers to align with the flavors of Belarus. Additionally, we use lamb as the meat of choice, which is commonly used in Belarusian cuisine, instead of the traditional beef or lamb used in Georgian Chanakhi. We alse have the original recipe for Chanakhi, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 3 medium potatoes, peeled and diced 3 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 bell peppers (any color), diced 2 bell peppers (any color), diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the tomato paste, paprika, dried thyme, and bay leaf to the pot. Stir well to combine the flavors.
4. 4.
   Return the lamb to the pot and add the diced potatoes, sliced carrots, and diced bell peppers.
5. 5.
   Pour in the beef or vegetable broth, ensuring that the ingredients are fully covered. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
7. 7.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
8. 8.
   Serve the Belarusian-style Chanakhi hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — For a more tender result, choose lamb shoulder or leg cuts. Trim excess fat before cubing.
• Potatoes — Use starchy potatoes like Russet or Yukon Gold for a creamier texture in the stew.
• Bell peppers — Feel free to mix different colors of bell peppers to add visual appeal to the dish.
• Tomato paste — Opt for high-quality tomato paste to enhance the flavor of the stew.
• Fresh parsley — Chop the parsley just before serving to maintain its vibrant color and fresh taste.

Tips & Tricks

• For a richer flavor, marinate the lamb cubes in a mixture of garlic, paprika, and thyme for a few hours before cooking.
• If you prefer a thicker stew, mix a tablespoon of flour with a little water and add it to the pot during the last 15 minutes of cooking.
• Serve the Belarusian-style Chanakhi with crusty bread or mashed potatoes for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to customize the vegetables according to your preference. You can add mushrooms, peas, or green beans for additional variety.

Serving advice

Serve the Belarusian-style Chanakhi in deep bowls, allowing the flavors to meld together. Accompany it with a side of crusty bread or mashed potatoes to soak up the delicious juices.

Presentation advice

Garnish the Belarusian-style Chanakhi with a sprinkle of fresh parsley on top to add a pop of color. Serve it in rustic bowls or clay pots to enhance the traditional feel of the dish.