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Lamb khashlama with eggplant

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1668
Kitchen Armenian
Calorie content 65.9 kcal
Portions 8 port.
Cooking time 130 minutes
Proteins * 4 gr.
Fats * 4.2 gr.
Carbohydrates* 7.1 gr.
* per 100 gr. product
Lamb khashlama with eggplant
Content

Lamb khashlama with eggplant belongs to the classics of Caucasian cuisine. This vegetable goes well with meat, quickly absorbs the aromas of seasonings and spices and does not boil over long-term stewing. We prepare khashlama with the addition of beer, which will be the Armenian version of the dish. If you stew khashlama in a special Afghan cauldron (in which the dish is cooked under pressure), the cooking time is halved. You can also stew in a regular cauldron.

Ingredients

Cooking process

step 1 out of 15
Peel the onion and chop it into thin half rings.
step 2 out of 15
Put the tomatoes in a separate bowl and cover with boiling water for 2 minutes.
step 3 out of 15
Then chill them with cold water and gently peel them off.
step 4 out of 15
Cut the peeled tomatoes into large wedges.
step 5 out of 15
Remove stalks, seeds, and septa from bell peppers. Then rinse the pepper and cut it into half rings as well.
step 6 out of 15
Rinse the lamb and cut into portions.
step 7 out of 15
Peel potatoes and carrots. Cut eggplants, carrots and potatoes into large pieces. Coarse cutting of vegetables is a must for making khashlama.
step 8 out of 15
Peel and chop the garlic.
step 9 out of 15
At the bottom of the cauldron (in the recipe for the Afghan cauldron), place a part of the chopped onion.
step 10 out of 15
Put slices of tomatoes and half rings of sweet pepper on the onion.
step 11 out of 15
Place the pieces of lamb on them and sprinkle them with salt and black pepper.
step 12 out of 15
Fill the cauldron to the top with layers of meat, alternating it with vegetables (onions, tomatoes and bell peppers) and sprinkle each layer with black pepper and salt. Top with carrots and potatoes.
step 13 out of 15
Cover everything with finely chopped herbs, add garlic and pour beer over khashlama.
step 14 out of 15
Close the cauldron with a lid and put on a small fire. Simmer the dish in a regular cauldron for 2.5 hours. In the Afghan cauldron, it will be ready in 1-1.5 hours.
step 15 out of 15
After this time you can open the cauldron. Lamb khashlama with eggplant is ready.

Bon Appetit!

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