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Lamb khashlama with potatoes and vegetables

0
1361
Kitchen Caucasian
Calorie content 94.8 kcal
Portions 6 port.
Cooking time 90 minutes
Proteins * 5.9 gr.
Fats * 6.8 g
Carbohydrates* 8.7 g
* per 100 gr. product
Lamb khashlama with potatoes and vegetables
Content

Khashlama is an ideal dish for those housewives who do not like to bother in the kitchen for a long time, but at the same time must satisfyingly feed the whole family. All you need is to put chopped vegetables in a stewing dish, layering them with meat and spices. We'll do the rest on the stove, because you don't even need to stir the food during cooking.

Ingredients

Cooking process

step 1 out of 8
To prepare khashlama, we take a large pot or cauldron with a thick bottom. We wash the lamb, dry it and cut it into small pieces. Areas with bones are also great.
step 2 out of 8
We wash the tomatoes, dry them and cut them into even circles of medium thickness. Place half of the chopped tomatoes on the bottom of the pan without adding oil. Sprinkle with a little salt.
step 3 out of 8
Peel the bell pepper from the stalk and seeds, wash the pulp and cut into large pieces. We put some of the peppers on the tomatoes.
step 4 out of 8
On top of the peppers, spread the lamb in an even layer. Sprinkle it with salt and black pepper to taste.
step 5 out of 8
Cover the meat with a layer of tomatoes, then with slices of the remaining peppers. On the surface we put the washed whole hot pepper and the peeled onion.
step 6 out of 8
Pour 120 milliliters of water into a saucepan. Close with a lid and place on the stove. After the contents boil, cook it at a moderate boil. The cooking time depends on the quality of the lamb. If the meat is young, that one and a half hours of cooking will be enough for the pieces to soften and begin to break down into fibers. If the lamb is old, then cooking can take three to four hours. At the same time, it is not recommended to mix the ingredients.
step 7 out of 8
Peel the potatoes, rinse and add to the saucepan to the khashlama twenty-five to thirty minutes until tender. We immerse the potatoes in a dish so that they boil well. Turn over if necessary.
step 8 out of 8
We lay out the finished khashlama on portioned deep plates. Sprinkle the surface with chopped cilantro or any other fresh herbs. Serve hot.

Bon Appetit!

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