Title: Chanakhy I (Lamb & Assorted Vegetables in a C
Categories: Jewish Sephardic Georgian Lamb
Yield: 8 Servings

4	md	(abt 2 lbs) eggplants
1/4	c	Fresh coriander, chopped
1/4	c	Fresh dill, chopped
1/4	c	Fresh flat-leaf Italian parsley, chopped
1	ts	Salt
1/2	ts	Pepper
1	ts	Lamb fat, minced (opt) corn or olive oil
1	lb	Boneless lamb, cut into 1 in pieces
1	lb	(abt 4) potatoes, peeled & quartered
5	md	(2 cups) onions, sliced
1	lb	(abt 4) fresh tomatoes, halved
1	c	Tomato juice
2	ts	Fresh hot red or green chili minced

CHANAKHY I (Lamb And Assorted Vegetables In A Clay Pot)

A chanakhy always has lamb & eggplant w/other vegetables, and especially 3 herbs. It is prepared & served in a covered clay pot & is baked slowly in oven. (Any casserole will do.) All recipes of chanakhy are variations on same theme, but each is different enough to warrant inclusion.

1. Cut an incision 3-inches long & 1-inch deep lengthwise into each eggplant. Scoop out several tbs of seed pulp.

2. Mix together half of coriander, dill, parsley, salt & pepper, and all of lamb fat, in used. Stuff each eggplant w/an equal amount of mixture.

3. Lightly oil a clay pot or heatproof glass dish that has a cover. First put lamb on bottom, potatoes over that, cover w/the eggplants, & scatter onions between layers. Put tomatoes cut side down over onions, pour in tomato juice, & sprinkle over all the remaining half of herbs, salt & pepper, & hot chili.

Cover clay pot or dish & bake in a preheated 325 degree F. oven for 2 hrs. Should liquid evaporate too quickly, add 1/2 cup of water and continue to bake. Serve warm in baking pot or dish.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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