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Lamb khashlama on beer

0
1499
Kitchen Armenian
Calorie content 72.4 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 4.3 gr.
Fats * 4.3 gr.
Carbohydrates* 8.6 gr.
* per 100 gr. product
Lamb khashlama on beer
Content

Without much effort, you can cook this original Caucasian dish at home and delight your guests and loved ones with a delicious lunch. Lamb ribs are best for this hashlama. We cook with beer and add potatoes to the dish for satiety.

Ingredients

Cooking process

step 1 out of 6
Cut the lamb ribs into pieces, if they are long, chop in half.
step 2 out of 6
Peel the onions and peppers, rinse and then chop together with the tomatoes into large half rings. Divide the chopped vegetables into 2 parts, because they must be stacked in two layers. Chop the parsley finely.
step 3 out of 6
Place half of the chopped onion at the bottom of the cauldron. Lay half of the lamb ribs on top of it. Place chopped tomatoes with peppers on top of the meat and sprinkle with salt and seasoning.
step 4 out of 6
Then place the rest of the meat and vegetables in the same order. Pour light beer into the cauldron. Close the cauldron with a lid and put on a small fire. Simmer the khashlama for 1-1.5 hours. During this time, vegetables and meat will give enough of their juice and the alcohol will completely evaporate, leaving its aroma in the dish.
step 5 out of 6
While the dish is stewing, boil the peeled potatoes until tender.
step 6 out of 6
After this time, the lamb khashlama on beer will be ready. Arrange boiled potatoes in portioned plates and cover with khashlama. You can serve cognac with this dish.

Bon Appetit!

 

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