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Lamb Khashlama in Armenian

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1204
Kitchen Armenian
Calorie content 88.5 kcal
Portions 8 port.
Cooking time 210 minutes
Proteins * 5.2 gr.
Fats * 5.3 gr.
Carbohydrates* 10.5 g
* per 100 gr. product
Lamb Khashlama in Armenian
Content

So that the Armenian-style lamb khashlama does not become a simple stew during cooking and does not lose its oriental aroma and flavor, you need to know some cooking secrets. Prepare the dish only from young lamb and use meat on the bone for a rich taste. Place the ingredients in a cauldron or stewpan with a thick bottom (the dish will burn in another dish) in a certain sequence. Khashlama is stewed in its own juice with the addition of a small amount of beer, which makes the meat softer and juicier.

Ingredients

Cooking process

step 1 out of 7
Prepare all the ingredients for making khashlama. Peel the vegetables, rinse and dry with a napkin.
step 2 out of 7
Chop the onion into thick half rings and transfer it to the bottom of the cauldron.
step 3 out of 7
Cut the lamb into large pieces and place in a cauldron on top of the onion.
step 4 out of 7
Sprinkle the meat generously with salt and the spices indicated in the recipe.
step 5 out of 7
Chop the bell peppers into thick strips. Cut the tomatoes into wedges. Place these vegetables in a cauldron on top of the lamb pieces.
step 6 out of 7
Cut the peeled potatoes into medium pieces and transfer to a cauldron. Sprinkle a layer of vegetables with finely chopped dill. Pour quality light beer into the cauldron.
step 7 out of 7
Put the cauldron with vegetables and meat on a small fire and simmer under a closed lid for 3 hours. Serve the prepared Armenian-style lamb khashlama to the table with hot and fluffy cakes.

Bon Appetit!

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