Chanakhi (Georgian Lamb Stew)

• 1 1/4 pounds cubed lamb meat
• 1 onion, chopped
• 2 1/4 potatoes, cubed
• 3 eggplants, cubed
• 2 cloves garlic, finely chopped
• 1 tablespoon tomato paste
• 2 tomatoes, sliced
• 1 red bell pepper, chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill
• salt and ground black pepper to taste

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a heavy casserole dish, layer the following order: lamb, onion, potatoes, eggplants, garlic, tomato paste, tomatoes, red bell pepper, parsley, and dill, seasoning each layer with salt and pepper. Pour a few spoonfuls of water on top. Cover with a lid.
3. Bake in the preheated oven until lamb is tender, about 2 hours.

lamb meat, onion, potatoes, eggplants, garlic, tomato paste, tomatoes, red bell pepper, parsley, dill, salt

Taken from www.allrecipes.com/recipe/262627/chanakhi-georgian-lamb-stew/ (may not work)