Chanakhi
Slow cooked lamb with aubergine, tomato and herbs, baked in a pot until the sauce is thick and glossy.
- Time2 hr 15
- LevelEasy
- Costabout £4.09 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Heat the oil in a casserole and brown the lamb for 10 minutes.
10 min - 2
Add the onions and cook for 5 minutes. Stir in the garlic.
- 3
Layer in the aubergine, potatoes, pepper and tomatoes. Add the salt and half the herbs. Pour in 150 ml water.
- 4
Cover with a lid and bake for 1 hour 45 minutes, until the lamb is soft and the vegetables are tender.
105 min - 5
Stir through the rest of the herbs and serve hot with bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.