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Chainaki By Chef Harpal Singh Sokhi

Chainaki

Harpal Singh Sokhi
Chainaki is a traditional stew from Afghanistan. Chef Harpal Singh Sokhi shares the detailed recipe.
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Serves

4

Cooking Time

60-65 Min

Meal Type

curry

Preparation Time

5-10 Min

Difficulty

EASY

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INGREDIENTS

    • 1 onion

    • 1 tomato

    • 250 gms mutton

    • 2 garlic cloves

    • 2 tbsp soaked chana dal

    • salt to taste

    • 3 dried plums

    • 1 tsp black pepper

    • water as required

    • dry naan for serving

PREPARATION

  1. 1

    Chop the onions and tomatoes

  2. 2

    In a clay kettle, add mutton, chopped onions, tomatoes, garlic cloves, soaked chana dal.

  3. 3

    Add salt, dried plums, black pepper, water and place the lid over the kettle.

  4. 4

    Cover the spout with a muslin cloth and place the kettle on a baking tray. Add water to the tray.

  5. 5

    Cook it in a preheated oven at 180 C for 1 hour.

  6. 6

    Place the pieces of dry naan on a serving plate. Put the mutton pieces on top and pour the Chainaki over it.

STEP BY STEP

Chop the onions and tomatoes

Chop the onions and tomatoes

In a clay kettle, add mutton, chopped onions, tomatoes, garlic cloves, soaked chana dal.

In a clay kettle, add mutton, chopped onions, tomatoes, garlic cloves, soaked chana dal.

Add salt, dried plums, black pepper, water and place the lid over the kettle.

Add salt, dried plums, black pepper, water and place the lid over the kettle.

Cover the spout with a muslin cloth and place the kettle on a baking tray. Add water to the tray.

Cover the spout with a muslin cloth and place the kettle on a baking tray. Add water to the tray.

Cook it in a preheated oven at 180 C for 1 hour.

Cook it in a preheated oven at 180 C for 1 hour.

Place the pieces of dry naan on a serving plate. Put the mutton pieces on top and pour the Chainaki over it.

Place the pieces of dry naan on a serving plate. Put the mutton pieces on top and pour the Chainaki over it.

Chainaki is Afghani comfort food that is cooked and served in a teapot. It is also called Shorwa in Pakistan and India. 

 This traditional recipe is made in a chainak (Afghan for ‘teapot’) using meat, chopped onions, garlic, ginger, turmeric, coriander, celery, tomatoes and cilantro. It is cooked over a charcoal fire for at least an hour.

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