Lamb khashlama in a saucepan

For khashlama cooking, it is convenient to use a high saucepan with a thick bottom - this will ensure even stewing and prevent burning. Peel the onions and cut them into thin rings. We put them on the bottom of the pan with the first layer. There is no need to add oil.

Peel the bell pepper from the stalk and seeds, rinse and cut into thin strips. Distribute some of the chopped peppers on the onion layer.

Wash the tomatoes, dry them and cut them into thin circles. Put them on top of the peppers.

For khashlama, you can use those portions of lamb that are not suitable for cooking, for example, barbecue or pilaf. That is, parts with bones, trimming. Of course, ribs are perfect. We dry the lamb and cut it across into small pieces. Spread a part of the prepared lamb on the tomatoes in an even layer, sprinkle with salt, red and black pepper, chopped chives to taste.

Cover the meat with a layer of onion and bell pepper. If necessary, repeat the sequence, again laying a layer of tomatoes, lamb and onions with pepper, not forgetting to salt and season with ground pepper. After all the components are laid in layers in the pan, close it tightly with a lid and put it on the stove. You do not need to pour in any liquid, since meat and vegetable juices will be released during stewing. After the contents of the pan boil, reduce the heat to a minimum and cook hashlama for three to four hours with the lid closed. You do not need to stir the ingredients. The meat should simmer in the resulting broth until soft, when it easily breaks down into fibers.

We lay out the finished khashlama on portioned deep plates, pouring the amount of broth as desired. Add fresh chopped herbs to the bowl. Serve hot.