Georgian steampunk recipes — classic dishes reimagined with storytelling and flavor.
Intro/Story
In the copper‑lined belly of a steam‑powered fortress, gears grind and pistons hiss as lamb simmers with vegetables in clay pots. Chanakhi, the Georgian lamb and vegetable stew, becomes a mechanical symphony — rustic flavors forged in fire and steel, nourishing travelers with warmth and tradition.
Chanakhi is a traditional Georgian stew made with lamb, potatoes, eggplant, tomatoes, and herbs, often cooked slowly in clay pots. It is hearty, aromatic, and deeply rooted in Georgian countryside cuisine. The combination of tender lamb and seasonal vegetables reflects Georgia’s agricultural heritage and communal dining culture.
Recipe Categories
Ingredients
- 1 kg lamb (shoulder or shank, cut into chunks)
- 2 medium potatoes, diced
- 2 eggplants, cubed
- 3 medium tomatoes, chopped
- 2 medium onions, sliced
- 3 cloves garlic, minced
- 2 tbsp vegetable oil or butter
- 1 tsp paprika
- 1 tsp ground coriander
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Preparation
- Heat oil in a large pot, add lamb chunks, and brown lightly.
- Add onions and garlic, cook until softened.
- Stir in potatoes, eggplant, tomatoes, and spices.
- Cover with water or broth, bring to a boil, then reduce heat.
- Simmer for 1.5–2 hours until lamb is tender and vegetables meld into a rich stew.
- Garnish with fresh herbs before serving.
Nutritional Facts (per serving, approx.)
- Calories: 380
- Protein: 26 g
- Fat: 18 g
- Carbohydrates: 28 g
- Fiber: 5 g
Tips & Variations
- Use beef instead of lamb for a milder flavor.
- Add bell peppers for sweetness.
- Cook in individual clay pots for authenticity.
- Serve with fresh bread to soak up the broth.
Next Steps
Do you like our recipe? You can find more recipes in the Soups & Stews category here.