Khashlama is a bright representative of the national dishes of Armenian cuisine. There are many options for preparing this dish. Each hostess has her own, but you can distinguish the General principle of cooking-it's meat and vegetables, stewed in layers in a saucepan or cauldron. Today I want to tell you my recipe, which is a classic version of this dish of Armenian cuisine. Khashlama resembles a very thick soup, but to treat all the same to the second dish. In summer, you can please home and guests with hashlama cooked in a cauldron on an open fire, but also on the stove turns out to be no less tasty and fragrant treat.
Cook Time | 90 minutes |
Servings |
Ingredients
- 800 gram Mutton
- 1 piece Tomato
- 1 piece Onion
- 1 piece Bulgarian pepper
- 8 pieces Potato
- Dill
- 2 teaspoons Salt
- 150 ml Light beer / Beer
- 500 ml Water
Ingredients
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Instructions
- The lamb must be washed in cold running water and cut into pieces approximately 5*5 cm If using rack of lamb, leave whole pieces of ribs. For those who do not like lamb is allowed to replace the veal. The main thing when choosing meat, pay attention to the fact that the meat had a small fat layer. Potatoes, onions and bell peppers must be cleaned. Place the meat on the bottom of a pot or cauldron. Salt the meat.
- Cut the potatoes in half, lay a layer of potatoes on vegetables, put the dill on top. There is no need to cut dill, as it should only reveal its taste. Add salt and half a glass of any light beer and cold water. The amount of water exactly I did not expect, as its amount may vary from the shape of the pan or cauldron. I have-about 2.5 cups. The main thing that the water is slightly covered potatoes (but not completely).
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