Thick and rich lamb soup with vegetables and spices - this is chinakh. The recipes are numerous. It can be cooked both on a fire and on a gas burner. It is cooked in a large cauldron and then poured on plates or each individual portion is made in a pot - there can be many options. But in all cases it will be very tasty, fragrant and satisfying.
Chinakhi recipe in a pan
For a kilogram of
lamb ribs you will need 3 large onions, a bunch of cilantro, 3 tablespoons of tomato paste, 2 kg of potatoes, salt and spices to taste (hops-suneli, ground pepper,
bay leaf), vegetable oil.
First, boil the broth. For this, the mutton is washed thoroughly, poured with 2 liters of water and simmered over low heat with bay leaf for 2 hours. Then the meat is removed, and the broth is salted and pepper. Peel vegetables. Potatoes are cut large, one onion into small cubes, and the other into half rings. In the broth, bring the potatoes to a boil and reduce the heat. The meat is removed from the bone, cut and sent to the pan. Finely chopped onion is fried with tomato, and the one cut in half rings without it. As soon as the potatoes are ready, in the ranks pour suneli hops and spread the roast with tomato. After 5 minutes, the remaining onion is sent there, and after another 7 minutes - finely chopped cilantro. Then the fire is turned off and set on the table. It turns out a very thick and quite satisfying dish of chinakh. The recipe for its preparation is not complicated, but it takes a lot of time. It is best to eat it very hot with pita bread or tortilla.
Chinakh in pots, recipe with beans
If you intend to use the dish as the main one during the celebration or if the hostess just wants to impress the guests, you can slightly change the way it is served and prepared. The number of pots should correspond to the number of guests. Experienced cooks recommend in advance (at least half an hour before the start of cooking) to place them in a container of water. In this case, the dish will turn out more juicy.
Having collected all the necessary ingredients, you can begin to prepare the chinakh. The recipe assumes that each serving will take 100 g of mutton and beans, 2 large potatoes and carrots, onion, 50 g of sour cream, 30 g of vegetable and butter, salt, pepper, bay leaf, cloves and cilantro.
Beans should be pre-soaked in water for several hours, so that it is cooked faster. Cut the meat to the bottom of each pot, salt, pepper, add cloves. Beans are poured on top, coarsely chopped potatoes are placed on it. Peel the carrots and onions, chop finely and fry them in vegetable oil, and then put them in pots. A piece of butter is placed on top and poured with broth or water. Then the pots are sent to the oven for 1.5 hours at a temperature of 180 degrees.
After the allotted time they are removed, add sour cream, bay leaf and pour chopped cilantro. Next, the pots are again placed in the oven. After 15 minutes, the finished Chinakhi dish is obtained. The recipe is more troublesome, but in the pots any dish seems tastier, but looks spectacular.
In general, every housewife can cook in her own way. Someone adds tomatoes, others - eggplant and bell pepper. Therefore, do not be afraid to fantasize, any reasonable deviations from the basic recipe are welcome.