Chanakhi

600 g lamb

8 potatoes

4 bulbs

4 small eggplant

3 tablespoons of tomato - puree

2 glass broth

4 tomatoes

100 g of sheep fat

4 cloves of garlic

parsley, cilantro

salt, ground black pepper, bay leaf

The flesh of lamb cut into pieces 2 per serving. Prepare the vegetables: Peel the potatoes and cut into large cubes or slices; Chop onions; Wash eggplant, cut off the ends, cut lengthwise, to fill in for 3 - 4 minutes with boiling water, put under oppression and stand 30 minutes, then stuff with fat-tail fat, mixed with pepper and chopped herbs, and put the two halves together eggplant. In ceramic pots portioned put potatoes and onions on top - 2 pieces of meat and eggplant. Tomato - puree diluted broth, add the grated garlic, pepper, salt, bay leaf and pour this mixture of the contents of pots. Put the pots in a hot oven and cook until cooked meat. 20 minutes before the end of quenching add to the meat of red tomatoes, sliced. Post chanakhi in portion pots.