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Chanakhi is a traditional Georgian baked lamb dish prepared in individual clay pots with eggplants, potatoes, tomatoes, garlic, and fresh herbs. Slow roasting inside clay bowls creates rich flavors and tender meat, making this one of the most comforting and iconic dishes of Georgian cuisine.

Chanakhi has deep roots in Georgian culinary tradition and is especially popular in eastern regions of Georgia. Traditionally cooked in clay pots, the dish was designed for slow oven roasting, allowing the vegetables and lamb fat to blend into a rich and aromatic stew. Serving chanakhi directly in individual clay bowls remains an important part of the authentic dining experience.

Step 1

Thinly slice the fatty lamb and divide it between individual clay pots.

Step 2

Add two medium whole tomatoes with skin and peeled potatoes cut lengthwise into halves to each clay pot.

Step 3

Season everything with salt and black pepper.

Step 4

Prepare the eggplants by cutting off the tops and making a slit along the side.

Step 5

Stuff the eggplants with salted lamb tail fat pieces, finely chopped garlic, basil, parsley, and onions.

Step 6

Place the stuffed eggplants into the clay pots with the lamb and vegetables.

Step 7

Bake the clay pots in the oven until the meat becomes browned and tender.

Step 8

Serve hot directly in the clay pots, one portion per person.

• Use lamb with some fat for the richest traditional flavor.
• Clay pots help retain moisture and create a deeper taste.
• Do not overcook the eggplants — they should remain soft but hold shape.
• Fresh basil gives the dish a more authentic aroma.

• Calories: ~520 kcal per serving
• High in protein and healthy fats
• Rich in potassium and vitamins