Chanakhi

Ingredients

• 1¾ lblamblarge chunks, preferably bone-in with some fat
• 1⅓ lbeggplantthick slices or halved lengthwise
• 1⅓ lbPotatoespeeled, cut into large cubes
• 1⅓ lbtomatoesquartered, halved or whole with skin
• 10½ ozonionthick rings, diced, or small and whole
• 5 clovesgarlichalved or crushed
• 2bell pepperseeded, halved or quartered
• 1chili pepperto taste for heat (optional)
• 1⅓ ozcilantroroughly torn
• 1 ozbasilgreen or purple basil
• 1 ozparsley
• 1 cupwaterhot and salted, filled close to the rim
• ¾ cupwhite winereplaces part of the liquid (optional)
• 2⅛ ozbutterknobs placed with the meat; lamb fat as alternative (optional)
• 7 ozgreen beansas an extra vegetable layer (optional)
• 1 tspCorianderfor seasoning the meat (optional)
• black pepperseason every layer
• saltseason every layer

Method

1. Put the clay pots into a cold oven and bring pots and oven up to 180–390 °F together, slowly — clay that goes into an already hot oven will crack from the sudden change in temperature.
2. Cut the lamb into large chunks, bone-in and with some fat if you can, and season it with salt, pepper and, if you like, ground coriander.
3. Cut the vegetables coarsely: peel and cube the potatoes, slice the eggplant thickly or halve it lengthwise, cut the onion into thick rings or pieces, halve or quarter the tomatoes, seed and halve the bell peppers, and halve the garlic. If you've halved the eggplant, score it and stuff it with cilantro, basil and parsley leaves.
4. Lay the seasoned meat on the bottom of the pots with knobs of butter or a little lamb fat.
5. Build the vegetables up in layers: onion and garlic first, then eggplant, potato and bell pepper, tomatoes last. Salt and pepper every layer and scatter cilantro, basil and parsley between the layers and over the top; tuck in the hot pepper too if you want some heat.
6. Pour hot salted water or stock — and white wine if you're using it — down the side of the pot, filling it to just below the rim.
7. Cover the pots and braise at 180–390 °F for 1.5 to 3 hours without stirring, until the meat falls apart and the liquid has reduced.
8. Let the chanakhi rest briefly with the lid on, scatter over fresh herbs and bring it to the table in the clay pot with bread.

Tips and variations

Beef works just as well as lamb. Green beans make a good extra vegetable layer, seasoned with chili and dry ajika. For the liquid you can use water, half a teacup of white wine per pot, or warmed red wine — or go completely plain with no added liquid at all, just meat, potato, eggplant, onion, tomato and herbs, skipping the garlic and peppers. Serving one clay pot per person is the nicest way to do it, with plenty of hearty bread on the table to soak up the juices.