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Chanakhy Iii (Lamb, Assorted Vegetables, & Garlic) bbq, beef, georgian, jewish, lamb russian 1 lb boneless lamb, cut into 1 in pieces 1 lb (abt 4) potatoes, cut into 1 in pie; ces 1 lb (abt 3) fresh tomatoes, cut into 1-; in pieces 2 medium (1 lb) eggplants, cut into 1-in pcs 1 lb green beans, cut into 1-in pieces 3 medium (1-1/2 cups) onions, chopped 1/4 cup fresh coriander, chopped 1/4 cup fresh dill, chopped 1/4 cup fresh flat-leaf italian parsley, ch; opped 1 head (6 to 8 cloves) garlic not pee; led 2 teaspoon dill seeds 1 teaspoon coriander seeds 1/4 teaspoon cayenne pepper 2 teaspoon salt 2 cup 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 Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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