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.
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.
Onions should be cut into half-rings. Place the onion on a layer of lamb.
Bulgarian pepper should be cut into half rings or as in my case quite large slices.
Large tomatoes cut into 0.5 cm thick circles.
Place the pepper on a layer of onion. Place the chopped tomato on top. Salt.
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).
Put on the stove at medium power and bring to a boil. Watch for the formation of foam, foam should be removed if necessary.
Simmer at a medium boil for about 1 hour. Time depends on the meat, in my case an hour was enough for the meat to become soft. Try the dish in the middle of cooking on the amount of salt, if necessary, even salt to taste.
After 1 hour of cooking, put the vegetables and meat in a deep dish for serving, pour a little broth. Serve the table.