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Chanakhy (lamb, Eggplant, and Rice)

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
1/4 ts Black pepper
1/4 ts Cayenne pepper
Corn oil
1 lb Boneless lamb, cut into 1 in pieces
3 md (1 cup) onions, sliced into rings
1 1/2 c Water
1 lb (abt 4) potatoes, peeled & quartered
1 1/4 lb (abt 4) fresh tomatoes, halved
3/4 c Raw rice, well-rinsed

This version of chanakhy includes rice, which is baked along w/the vegetables & herbs.

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, & black and cayenne pepper. Stuff each eggplant w/an equal amount of the mixture.

3. Lightly oil a clay pot or heatproof glass dish that has a cover. First put lamb on bottom, scatter one third of onion rings over the lamb, & add water. Cover pot or dish & bake in a preheated 325F. oven for 30 mins.

4. Add potatoes, eggplant, more onion rings, & tomato halves, cut side down. Push ingreds slightly to sides making a space in center. Pour in rice, balance of onion rings, & the remaining herbs & seasonings. Cover clay pot or dish & bake 1 hr more. Should liquid evaporate too quickly, add 1/2 c water and continue to bake. Serve warm in baking pot or dish.

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