Main course

Chanakhi

Lamb slowly baked in clay pots with eggplant, potatoes, tomatoes, sweet pepper, garlic, and fresh herbs.

What you’ll need

• Boneless lamb shoulder: 700 g
• Eggplant: 500 g
• Potatoes: 500 g
• Tomatoes: 500 g
• Bell pepper: 250 g
• Yellow onion: 250 g
• Garlic: 20 g
• Cilantro: 25 g
• Basil: 15 g
• Water: 200 ml
• Salt: 10 g
• Black pepper: 3 g

How to make it

1. Cut the eggplant into 3 cm cubes, toss with 4 g salt, drain for 20 minutes, and blot thoroughly. Cut the lamb and potatoes into 4 cm pieces, the onion into large wedges, and the pepper into squares.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.