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Lamb khashlama on the fire

0
1647
Kitchen Armenian
Calorie content 77.6 kcal
Portions 6 port.
Cooking time 150 minutes
Proteins * 5 gr.
Fats * 5.2 gr.
Carbohydrates* 7.6 gr.
* per 100 gr. product
Lamb khashlama on the fire
Content

For those who want to treat them with something new instead of the traditional barbecue when going out with friends to nature, an interesting recipe for lamb khashlama on the fire is offered. The dish is tasty, aromatic and will be an excellent snack for any drink.

Ingredients

Cooking process

step 1 out of 6
For khashlama, rinse the lamb well and cut into portions. Peel, rinse and chop the vegetables into rings or half rings. Lay these products in layers in a cauldron, tamping each layer a little. The sequence of the layer is as follows: tomatoes, bell peppers, eggplants, onions and lamb. Sprinkle the meat with spices of your choice. Place the vegetables on the meat in reverse order so that the tomatoes are the top layer.
step 2 out of 6
Finely chop fresh herbs (basil, dill and parsley) and add it to all the products in the cauldron.
step 3 out of 6
Then fill the khashlama with light beer, filling the cauldron to the top. Beer will well reveal the taste of this dish. Close the cauldron tightly with a lid, put on a lighted fire and bring to a boil over high heat.
step 4 out of 6
Then reduce the heat so that the dish only boils a little. After 40 minutes of stewing, salt the khashlama and stir a little with a spoon.
step 5 out of 6
Then put hot peppers in the cauldron, which will give the dish a special flavor and simmer for another 40-50 minutes. Then you can remove the cauldron from the fire.
step 6 out of 6
Pour the ready-made lamb khashlama over the fire with a ladle into portioned plates and you can treat your friends.

Bon Appetit!

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