Chanahi

Ingredients

• 300 g lamb
• 300 g potatoes
• 50 g tomatoes
• 150 g eggplants
• 50 g fat
• 30 g onion
• 20 g parsley
• 2 garlic cloves
• pepper
• salt

Procedures

1. Put cubed potatoes, finely chopped onion, lamb slices, top with eggplants, fat, pepper and greens.
2. Pour over tomato paste, dissolved in broth with garlic.
3. Add salt and spices to taste.
4. Stew in a preheated oven.
5. Shortly before finishing add tomatoes.