The recipe for hashlama and the way it is served is very different from region to region. For example, Kazakh nomads cook hashlama in the form of a stewed mixture of meat and vegetables, shift all layers, and cook without water, in their own juice. In Armenia, given that each "own" boiled, add the potatoes, lots of greenery. Often prepared boiled in soup. The simplest hashlama, and probably the most delicious-in Kakheti. The people there know a lot about simple cooking of the meat. A minimum of components, high soul. Properly cooked meat in addition, except wine, does not need.
Meat put in a pan large pieces ( whole).
We pour enough water to cover the meat.
Turn on the fire and bring the meat to a boil.
The original is taken veal breast with bone and fat, but since my children don't eat fatty meat, and boiled like what I got is not greasy veal on the bone.
When the meat boils, remove the foam.
The fire turn on on least.
Add Bay leaf, pepper, peas and one onion with husk to the meat ( do not clean).
Cook the meat for 3-4 hours on very low heat.
It is a prerequisite tasty and correctly cooked meat in the boiled.
The remaining two onions shinkuem thin half-rings and pickle in water mixed with vinegar for about 10 minutes.
How much vinegar you will need to focus yourself on how much you like marinated and sour onions.
Cilantro finely shinkuem, capsicum free from seeds and cut into cubes.
Garlic chop with a knife.
Boiled hot meat get a slotted spoon, and cut with a knife into portions pieces.
The meat turns out tender and juicy, so soft that resembles a stew.
Sprinkle top of meat with salt and seasoning.
Add garlic, cilantro and capsicum.
Onions are well pressed and also sent to the meat.