Khashlama is a Caucasian dish, which is meat, often lamb or veal, stewed with vegetables in its own juice. Due to slow cooking, lamb turns tender and literally splits into fibers.
The plus of hashlama is not only simplicity in cooking, as meat is stewed with vegetables, but we get a dish - 2 in 1, meat and garnish, cooked in one dish.
About how to make hashlama from mutton, we will tell further.
Recipe of hashlama from lamb in Armenian style
Ingredients:
- lamb - 500 g;
- tomatoes - 4-5 pieces;
- Bulgarian pepper - 2-3 pcs .;
- onions - 2 pcs .;
- parsley, dill, red basil - 1 bunch;
- salt, pepper - to taste.
Preparation
The meat of a young lamb is chopped into large pieces. To make the pieces very tender, choose meat with a small layer of fat, and for the rich broth take the pieces on the bone. We put mutton in the brazier, add water to cover, salt, pepper to taste and set to cook on medium heat.
As soon as the meat comes to the ready, and the water turns into a fragrant broth - vegetables can be added to the brazier: chopped peppers, tomatoes and onions. Meat and vegetables put on minimal fire and simmer until the vegetables are soft. Before serving, hashlama from lamb should be sprinkled with chopped herbs.
How to cook hashlama from lamb in a multivariate?
Since hashlama is a dish that requires long cooking, it is best prepared with a multivark. Gentle modes of the devices will give the meat a long pouring into its own juice, and at the output you will get a real fragrant Caucasian dish.
Ingredients:
- lamb on the bone - 700 g;
- tomatoes - 3-4 pieces;
- onions - 2 pcs .;
- greens (coriander, parsley, basil) - 1 bunch;
- hot pepper - to taste;
- salt, pepper - to taste.
Preparation
My meat, dried and cut into large pieces. Onions and tomatoes are cut with thick rings, we chop the thin peppers into finer slices.
In the cup of the multivarka, the first layer is laid half the meat, on it - tomato rings, half onions, the remaining meat and again onion. Between the meat and vegetable layers, lay out circles of hot pepper, and sprinkle with salt and ground black pepper. From the top we cover the dish with a whole bunch of greenery, bandaged with string. Turn the device into the "Quenching" mode and after 2 hours you can safely enjoy the ready-made food.
Khashlama from lamb with beer and potatoes
Adding alcohol to dishes is a complex process, which requires a lot of culinary experience, which allows you not to overdo with the cherished ingredient. We present to your attention an absolutely safe recipe for hashlama with beer.
Ingredients:
- lamb - 500 g;
- potatoes - 3-4 pieces;
- Bulgarian pepper - 2 pieces;
- carrots - 1 piece;
- tomatoes - 2 pieces;
- onions - 2 pcs .;
- garlic - 3-4 cloves;
- beer - 150 ml;
- vegetable oil;
- greens, hot peppers for serving;
- salt, pepper - to taste.
Preparation
Lamb cut into large pieces and fry on high heat to a crusty crust, in a pot of vegetable oil. As soon as the meat becomes golden, cover it with a layer of chopped
We return the bowler, with all its contents, to the fire and pour the beer. Put the meat under the lid for 3-4 hours on low heat. A ready-made dish is served in bowls, in fact it will all be reminiscent of soup of hashlam from mutton, but it is not necessary to pour broth into plates, it is usually served in separate bowls. It only remains to sprinkle greens and pepper on hashlam and you can serve it to the table.