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Lamb khashlama with potatoes in a cauldron

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Kitchen Armenian
Calorie content 68.1 kcal
Portions 4 port.
Cooking time 120 minutes
Proteins * 3.4 gr.
Fats * 3.1 gr.
Carbohydrates* 8.9 gr.
* per 100 gr. product
Lamb khashlama with potatoes in a cauldron
Content

Lamb khashlama with the addition of potatoes will be a healthy, hearty and nutritious lunch for you. It is being prepared in a cauldron. Lamb and vegetables are laid out in sequence and stewed in their own juice. The foods listed in the recipe before the quince are a must for khashlama. Add the rest to your liking. If you want to make a soup-like khashlama, you can add beer or water.

Ingredients

Cooking process

step 1 out of 7
First, prepare all the ingredients for making khashlama.
step 2 out of 7
Rinse the lamb, cut into large pieces and place in a cauldron so that the fat is down. Then sprinkle the lamb with salt, black pepper and add cumin (rub it a little in your hands for more flavor).
step 3 out of 7
Peel and rinse all vegetables. Then chop them into medium pieces of any shape. Place chopped vegetables on the meat in the following order: onions, tomatoes, eggplants and potatoes. It is important that the potatoes are above the tomato layer, otherwise they may become hard.
step 4 out of 7
Then put slices of sweet pepper and quince slices on the potatoes. Quince gives khashlama an amazing aroma and some sweetness.
step 5 out of 7
Tear two cabbage leaves into pieces and place on top of the pepper. Place an unpeeled head of garlic in the middle of the dish. Sprinkle everything with chopped parsley.
step 6 out of 7
Place a whole leaf of cabbage on top of the dish. Cover the cauldron and place over medium heat. When the khashlama begins to boil, reduce the fire to low and simmer the dish for 1-1.5 hours. The braising time depends on the amount of food.
step 7 out of 7
Serve hot lamb khashlama cooked in a cauldron with potatoes.

Bon Appetit!

 

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