Many peoples of the Caucasus consider khashlama to be their dish, but they still argue about which particular cuisine of the world this food belongs to. Most of all mutton khashlama references have to the Armenian cuisine. After all, the word "hashel" is translated from Armenian as meat cooked in a piece. There is always more meat in this dish than vegetables, at least three times. Let's figure out how lamb khashlama is prepared.
It is necessary
- parsley and dill;
- salt;
- ground pepper - to taste;
- bulgarian pepper - 5 pcs;
- onions - 7 pcs;
- tomatoes - 7 pcs;
- lamb - 1 kg.
Instructions
Step 1
Lamb khashlama is prepared as follows. Wash the lamb and pat dry with napkins. Cut into pieces so that the meat remains on the bones. Cut the onion into large half rings and rings. Peel the bell peppers and cut into strips. Cut the tomatoes into wedges.
Step 2
On the bottom of a thick-walled cauldron, put the onion in the first layer, pepper strips in the second, tomato slices in the third. Pepper and salt the lamb pieces. Spread the meat evenly on the vegetable pillow.
Step 3
Repeat the layer of vegetables: onion, pepper, tomato. Pepper and salt the meat, lay out in a second layer. If the cauldron is large, you can make 4 layers, otherwise - how many will fit.
Step 4
Lamb khashlama is prepared without adding oil or liquid. All this is already in the meat and vegetables that are used in this recipe.
Step 5
Close the cauldron with a lid and put on low heat. A tightly closed lid will prevent the liquid from evaporating from the vegetables. Cook over low heat for 4 hours or so. And after that, the lamb khashlama is ready. It remains only to decorate it with chopped herbs before serving.
