👨‍🍳 Instruktioner

1. 1

   If using clay pots, prepare them by soaking them in water for at least 30 minutes. If not using clay pots, a Dutch oven or heavy-bottomed pot will suffice.

   💡 Proffstips: Soaking clay pots helps prevent them from cracking during cooking.
2. 2

   Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the meat in batches until golden brown on all sides. Remove the meat and set aside.

3. 3

   In the same skillet, add the chopped onions and sauté until softened and lightly golden. Add the minced garlic and chopped hot peppers (if using) and cook for another minute until fragrant.

4. 4

   Add the cubed eggplant and potatoes to the skillet. Cook for about 5-7 minutes, stirring occasionally, until they begin to soften slightly.

5. 5

   Return the browned meat to the skillet. Add the chopped tomatoes, bell peppers, fresh cilantro, parsley, and basil. Season generously with salt and black pepper.

   💡 Proffstips: Using a mix of fresh herbs is key to the authentic flavor of Chanakhi.
6. 6

   If using individual clay pots, divide the mixture evenly among them. If using a Dutch oven, ensure all ingredients are well combined.

   💡 Proffstips: Do not fill the clay pots to the very brim, as the stew will expand during cooking.
7. 7

   Add about 1/2 cup of water to each clay pot or to the Dutch oven. Cover tightly with lids or foil.

8. 8

   Bake in a preheated oven at 180°C (350°F) for about 1.5 to 2 hours, or until the meat is very tender and the vegetables are cooked through.

   💡 Proffstips: If using a Dutch oven on the stovetop, simmer on low heat for the same duration, checking liquid levels occasionally.
9. 9

   Once cooked, let the Chanakhi rest for about 10 minutes before serving. Serve hot, directly from the clay pots if possible.