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CHANAKHI—STALIN’S GEORGIAN STEW In a heavy Dutch oven (or tagine) brown cubes of lamb that have been rubbed with salt, pepper, oil, paprika, and red pepper flakes. Add sliced onions and garlic and sauté until soft, then add chopped basil, parsley, and dill, followed by stewed tomatoes, their liquid, and red wine vinegar. Nestle cubed eggplant and cubed potatoes into the stew, and add water to cover. Put the lid on and simmer on low heat until the lamb is tender, the vegetables are soft, and the juices are thickened. Garnish with chopped parsley.
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