Lamb Čenakai.

p1040534Ingredients:

For 6 servings.

  • 600 gms lamb – this came from Erhard, Bruny Island Free Range Meat.
  • 600 grams peeled potatoes (Dutch Creams, from Murrayfield).
  • 3 onions, peeled and sliced
  • 400 mls good quality, home made stock
  • 200 grams baby tomatoes (from Dave’s place at Roberts Point.) – quartered
  • 3-4 cloves garlic peeled and minced
  • 2 tablespoons tomato puree
  • 4-6 small eggplants, sliced
  • 2-3 organic carrots (these, along with the beetroot, came from Mhrylyn’s garden), sliced
  • 1 small hot pepper (with or without seeds, depending on taste)
  • Chopped parsley or coriander
  • Black pepper and rock salt
  • 2 bay leaves, crushed
  • Khmeli suneli
  • Adjika – a ‘kick arse’ (Jacqui’s words!) hot and spicy salsa that is served on the side.

Method:

 

  • Sprinkle sliced eggplants with salt in bowl and leave them for about 30 minutes, then rinse in water.
  • Cut the lamb into chunks and fry till lightly browned on both sides, fry eggplant.
  • Layer the čenakinės with the lamb, potatoes, onion and sliced carrots
  • Scatter the tomatoes, the khmeli suneli and bay leaf throughout.
  • Mix the tomato puree with the broth, add finely chopped hot pepper and minced garlic and pour the stock into the pots. Season with black pepper.
  • Finish with a layer of spuds (to create crunchy crust) and a sprinkling of rock salt.
  • Place the pots in a hot oven for about 40 minutes until the lamb is fully cooked.
  • Pull the čenakinės from the oven and sprinkle with extra marigold petals and coriander and serve up with the Adjika pesto.

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