Description
Khashlama-a bright representative of the national Armenian cuisine. There are many variations of cooking this dish. Each family has their own, but it is possible to allocate the General principle of cooking is meat and vegetables stewed in layers in the casserole or cauldron. Today I want to tell you your recipe 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 the summer, you can please the home and guest hallamos cooked in a cauldron over an open fire, but on the stove it turns out no less delicious and fragrant treat.
Ingredients
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Lamb
800 g
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Tomato
1 piece
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Onion
1 piece
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Pepper
1 piece
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Potatoes
8 piece
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Dill
1 coup
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Salt
2 tsp
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Beer
150 ml
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Water
500 ml
Cooking
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 little fat. Potatoes, onions, and bell pepper need to be cleaned. Meat lay on the bottom of the pan or cauldron. Salt the meat layer.
Onions should be cut into half-rings. Lay the onions on a layer of mutton.
Bell peppers should be cut into half rings or as in my case a rather large slices.
Large tomatoes cut into circles with a thickness of 0.5 cm.
Lay the peppers on a layer of the onion. Lay on top of sliced tomato. Salt.
Cut potatoes in half, place a layer of potatoes over the vegetables, lay on top of dill. Dill no need to cut, as it should only reveal your taste. Season with salt, add a half Cup of any light beer and cold water. The amount of water exactly I didn't count, as its number can 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 to medium and bring to a boil. Follow the formation of foam, if necessary, the foam must be removed.
Simmer at a medium boil for about 1 hour. The time depends on the meat, in my case an hour was enough to make meat tender. Poprobuite dish in the middle of cooking on the amount of salt, if necessary, more salt to taste.
After 1 hour of cooking, put the vegetables and meat in a deep serving dish, pour a little broth. Serve. Bon appetit!
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