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Print Recipe
Khashlama Recipe
Simple and nutritious dish, which is common throughout the Caucasus. Very nice option of cooking meat, I like it!
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Cut the meat (lamb, pork, veal, chicken) into medium pieces.
    Cut the meat (lamb, pork, veal, chicken) into medium pieces.
  2. Onion, pepper, carrot (usually in this dish the carrots are added) half rings or rings.
    Onion, pepper, carrot (usually in this dish the carrots are added) half rings or rings.
  3. The peppers I have frozen.
    The peppers I have frozen.
  4. Tomatoes are cut into rings just before laying in a cauldron (or a pot with thick walls and bottom).
    Tomatoes are cut into rings just before laying in a cauldron (or a pot with thick walls and bottom).
  5. Put layers of onions and meat. Salt, season with coriander. I coriander was not there, so I took advantage of the Adygei salt (this mixture of salt and dried herbs).
    Put layers of onions and meat. Salt, season with coriander. I coriander was not there, so I took advantage of the Adygei salt (this mixture of salt and dried herbs).
  6. Then a layer of peppers, layer of carrots.
    Then a layer of peppers, layer of carrots.
  7. A layer of tomato sliced into rings. Salt again.
    A layer of tomato sliced into rings. Salt again.
  8. Then repeat the layers. The last one should be a tomato. I got three layers. Sprinkle with herbs. Mix wine (better red dry or semi-dry, some take light beer) and broth (or water). And pour into the cauldron in a circle. Liquids should be 200-250 g per 1 kg of meat.
    Then repeat the layers. The last one should be a tomato. I got three layers. Sprinkle with herbs. Mix wine (better red dry or semi-dry, some take light beer) and broth (or water). And pour into the cauldron in a circle. Liquids should be 200-250 g per 1 kg of meat.
  9. Put on medium heat for 15 minutes. Simmer without a lid. When the meat with vegetables settles a little, reduce the heat to a minimum, cover it with a lid and simmer for 1-2 hours on low heat from the moment of boiling. Readiness of the dish to check on meat. Serve with boiled potatoes.
    Put on medium heat for 15 minutes. Simmer without a lid. When the meat with vegetables settles a little, reduce the heat to a minimum, cover it with a lid and simmer for 1-2 hours on low heat from the moment of boiling.
Readiness of the dish to check on meat. Serve with boiled potatoes.

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