Let beef marinate in soy sauce and lemon. Season with dark pepper, smoked paprika, and spices.
Slice and salt eggplant. From that point forward, wash and crush it.
Place bits of meat, ringer peppers, onions on the barbecue. Hold up until all the fixings are heated. Take in a bowl. Vegetables should just be prepared, not cooked.
Pour oil to the cauldron. You can utilize sunflower or olive oil. Fry the potatoes over high warmth until fresh.
Combine vegetables, eggplants, and meat to potatoes. Hold up 15 minutes until all the fixings are invested in the cauldron.
Prepare the sauce: tomato glue, adjika, hot red pepper, garlic. Season: dark pepper, salt, smoked paprika, spices.
Combine the hot sauce to the cauldron to cover the dish. Spread with a cover, stew the Chanakhi on low warmth for 1-1,5 hours.
Add green onions, garlic, and a ton of cilantro to the prepared dish.
Place on a plate, serve. Have a pleasant Georgian supper.