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Lamb khashlama with potatoes

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Kitchen Armenian
Calorie content 58.4 kcal
Portions 6 port.
Cooking time 180 minutes
Proteins * 3.7 gr.
Fats * 3.5 gr.
Carbohydrates* 6.8 g
* per 100 gr. product
Lamb khashlama with potatoes
Content

Lamb khashlama with potatoes will be a hearty and tasty set lunch for you, as it includes both the first and the second course. Potatoes can be stewed with meat and vegetables, or they can be cooked separately. Be sure to add greens to the dish; green onions, cilantro and basil are the best for khashlama. We also add a little aroma in the form of fresh mushrooms. For spices, use the special hashlama seasoning.

Ingredients

Cooking process

step 1 out of 7
Rinse the lamb well, remove excess moisture with a napkin and cut the meat together with the bone into medium pieces. Place half of the meat in a cauldron.
step 2 out of 7
Wash the tomatoes and cut them into mugs. Lay half the chopped tomatoes on top of the meat.
step 3 out of 7
Then chop the peeled onion into half rings and spread half of it over the tomatoes.
step 4 out of 7
Lay the peeled and cut bell pepper into half rings in the next layer.
step 5 out of 7
Rinse the champignons, cut into thin slices and lay half of them on top of the pepper.
step 6 out of 7
Then, in the same sequence, re-lay the layers of chopped vegetables and mushrooms. Fill the khashlama with beer so that the liquid is 2 cm below the top edge. If it is not enough, top up with clean water. Cover the cauldron with a lid and simmer the dish over high heat for 30 minutes. Then reduce heat to medium and simmer for another 1 hour.
step 7 out of 7
During this time, boil the peeled potatoes in a separate saucepan. Pour salt and a mixture of special spices into the khashlama (after an hour of stewing over medium heat) to your liking. Simmer for another 30 minutes and add garlic at the end. Turn off the fire and leave the khashlama for 15 minutes under a covered lid. Then you can put the cooked khashlama in portioned plates along with boiled potatoes, decorate with fresh herbs and serve.

Bon Appetit!

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