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Chanahi in georgian
1 serving
put the potatoes cut into large cubes, mixed with chopped onions, on top of the lamb, cut into 2 pieces per serving, aubergines stuffed with Kurdish lard, pepper and herbs, pour over the mash tomato, diluted with garlic, add spices and put in the roasting cupboard. before the end of the simmer, add tomatoes and bring to readiness.
put the potatoes cut into large cubes, mixed with chopped onions, on top of the lamb, cut into 2 pieces per serving, aubergines stuffed with Kurdish lard, pepper and herbs, pour over the mash tomato, diluted with garlic, add spices and put in the roasting cupboard. before the end of the simmer, add tomatoes and bring to readiness.
potatoes - 600 g, lamb - 600 g, tomatoes - 100 g, eggplant - 250 g, fat fat - 80 g, onions - 60 g, cilantro - 40 g, parsley greens - 40 g, garlic - 20 g, bay leaf to taste, pepper to taste, salt to taste
