Description
Our family also always prepared by my husband, and, unlike traditional chanakhi, he always uses lamb instead of pork, and therefore named so. Fried potatoes and also - this is his signature dish, preparing them only to himself. But on February 23 I decided to surprise him and she tried to cook chanakhi in his recipe, but on its own, so to speak, in their own interpretation. It was very tasty!
Ingredients
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Meat
600 g
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Beans
150 g
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Carrots
60 g
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Onion
150 g
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Garlic
6 tooth
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Potatoes
700 g
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Black pepper
-
Bay leaf
6 piece
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Dry white wine
150 ml
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Tomato paste
3 Tbsp
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Spices
-
Greens
Cooking
To prepare 6 pots. Cut the meat into slices, sprinkle with spices, salt, pepper and set aside.
Onions cut into quarter-rings. On the bottom of the pots to put the meat on top of onions.
The next layer of pre-boiled beans. To make the beans cook faster, I soaked it in the evening, and then when cooking a few times drained the water, filling cold.
The bean spread cut into rings or half rings, the carrots, add to each pot with 1 Bay leaf.
Potatoes cut into large chunks, sprinkle with salt and spices, mix in a bowl and then spread them in pots.
In the water stir the tomato paste, you can use a ready-made tomato juice. Pour into each pot tomato liquid, then add 25 ml. of dry white wine. Add 2 peas of black and fragrant pepper into each pot, if the liquid is not enough, to add. Put in a well preheated oven for 15 minutes at high heat, and then reduce fire to low and simmer for 1 hour.
Cook garlic mixture: grind garlic, parsley, add the red pepper (I had dried hot pepper - 1 pod, I was ground, and remove the seeds), salt.
10 minutes before readiness to get the pots and put in every garlic mixture, cover the pot and put another 10 minutes until tender. And you can not put it in the oven and just cover with lids and let stand. The food in the pot continues to prepare even if them remove from the oven.
Serve directly in the pot or onto plates, it's as you like. Bon appetit!
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