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Armenian lamb khashlama with beer

0
1102
Kitchen Armenian
Calorie content 75.7 kcal
Portions 6 port.
Cooking time 180 minutes
Proteins * 4.9 gr.
Fats * 6.8 g
Carbohydrates* 7.2 gr.
* per 100 gr. product
Armenian lamb khashlama with beer
Content

Fans of Caucasian dishes will appreciate this aromatic and hearty lamb and beer dish, which is essentially a hot stew of vegetables and meat. This khashlama is often prepared in nature.

Ingredients

Cooking process

step 1 out of 6
Rinse the lamb flesh well, divide with a knife into the muscles and cut across the fibers into medium pieces.
step 2 out of 6
Peel the vegetables, wash and chop the onion into half rings. Cut the garlic into rings. Cut tomatoes and peppers (can be of different colors) into pieces of any shape. Divide the chopped vegetables in two.
step 3 out of 6
Rinse greens and chop finely.
step 4 out of 6
Now put all the prepared products in layers in a cauldron. The sequence of layers is as follows: half an onion, tomato and pepper. On them is a layer of meat. Season the lamb with salt and spices to your liking. Then again the rest of the chopped vegetables in reverse order: peppers, tomatoes and onions. Pour the contents of the cauldron with light beer.
step 5 out of 6
Light a bonfire or fire in the hearth. Place the khashlama cauldron on the fire and close the lid tightly.
step 6 out of 6
Simmer the khashlama over low heat (just to simmer gently) for 2.5 hours. 10-15 minutes before the end of the cooking process, add chopped garlic and herbs to the khashlama and mix everything gently. Serve the cooked lamb khashlama on beer hot.

Bon Appetit!

 

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