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Chanakhy I (Lamb & Assorted Vegetables In A Clay Pot)

beef, georgian, jewish, lamb, russian

4 medium (abt 2 lbs) eggplants
1/4 cup fresh coriander, chopped
1/4 cup fresh dill, chopped
1/4 cup fresh flat-leaf italian parsley, ch; opped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon lamb fat, minced (opt) corn or oliv; e oil
1 lb boneless lamb, cut into 1 in pieces
1 lb (abt 4) potatoes, peeled & quartere; d
5 medium (2 cups) onions, sliced
1 lb (abt 4) fresh tomatoes, halved
1 cup tomato juice
2 teaspoon 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

Yield: 8 servings

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