Description
The recipe for khashlama and method of delivery differs from region to region. For example, the Kazakhs prepare boiled in braised meat mixture with vegetables, shifting all layers, and cook without water, in its own juice. In Armenia, given that each "own" khashlama, add potatoes, lots of greenery. Often prepared boiled in soup. The simplest khashlama, 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 the supplements, except wine, is not needed.
Ingredients
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Veal
1 kg
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Onion
3 piece
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Bay leaf
2 piece
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Black pepper
10 piece
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Salt
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Adjika
0.3 tsp
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Peppers red hot chilli
1 piece
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Vinegar
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Cilantro
1 coup
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Garlic
4 tooth
Cooking
Meat put in a pan large pieces ( whole). Pour water enough to just cover the meat. Turn on the fire and bring the meat to 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 has boiled, remove the foam. Fire turn on low. To the meat add the Bay leaves, peppercorns and one onion with the peel ( not cleaned). 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 finely shinkuem the floor 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, green pepper freed from seeds and cut into cubes. Grind the garlic with a knife.
Brewed hot meat out with a slotted spoon, and cut with a knife into serving pieces. The meat turns out tender and juicy, so soft that resembles a stew. Sprinkle top of meat with salt and seasoning.
Add the garlic, cilantro, and green pepper. A good bow press and also sent to the meat.
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