Title: Chanakhy Iii (Lamb, Assorted Vegetables, & Ga
Categories: Lamb Jewish Sephardic Georgian
Yield: 8 Servings

1	lb	Boneless lamb, cut into 1 in pieces
1	lb	(abt 4) potatoes, cut into 1 in pieces
1	lb	(abt 3) fresh tomatoes, cut into 1-in pieces
2	md	(1 lb) eggplants, cut into 1-in pcs
1	lb	Green beans, cut into 1-in pieces
3	md	(1-1/2 cups) onions, chopped
1/4	c	Fresh coriander, chopped
1/4	c	Fresh dill, chopped
1/4	c	Fresh flat-leaf Italian parsley, chopped
1		Head (6 to 8 cloves) garlic not peeled
2	ts	Dill seeds
1	ts	Coriander seeds
1/4	ts	Cayenne pepper
2	ts	Salt
2	c	Water

Georgians love vegetables above all else & meat is only adjunct to the preparation at hand. The emphasis here is on an assortment of vegetable, herbs, seeds but especially a head of garlic, which will be eaten clove by clove. The easy method of preparation is a plus.

1. Put everything into a large pan or clay pot & shake it briskly back and forth, clockwise, then counter-clockwise. This will mix everything together w/out stirring. Cover pan & bake in a preheated 325 degree F. oven for 2-1/2 hrs. There is sufficient liquid in this provided by water & vegetables, but should it evaporate too quickly, add 1/4 cup of water & continue to bake. Serve hot.

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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