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Lamb khashlama in a cauldron

0
1538
Kitchen Armenian
Calorie content 94.8 kcal
Portions 4 port.
Cooking time 210 minutes
Proteins * 5.9 gr.
Fats * 6.8 g
Carbohydrates* 8.7 g
* per 100 gr. product
Lamb khashlama in a cauldron
Content

Lamb khashlama in a cauldron is a real homemade meal. It is not difficult to prepare it. Lamb can be taken with bones, that is, the one from which it is no longer possible to cook pilaf or shish kebab. Meat and vegetables are stacked in a cauldron in layers, and the more layers, the tastier. Khashlama is prepared in a cauldron without adding liquid and oil at all.

Ingredients

Cooking process

step 1 out of 11
First, prepare all the ingredients for making khashlama. Peel and rinse the vegetables. Wash the meat and cut into pieces.
step 2 out of 11
Chop the onion into thick half rings and put one third of them on the bottom of the cauldron.
step 3 out of 11
Chop the bell pepper into thick strips and place a third of it on top of the onion.
step 4 out of 11
Place a third of the tomatoes cut into thin slices on the pepper. This will be a vegetable cushion for the meat.
step 5 out of 11
Place half of the meat pieces on this pillow and sprinkle them with salt and spices.
step 6 out of 11
Then place the second third of the chopped onions and peppers on the meat in the same sequence.
step 7 out of 11
Lay tomato slices on them.
step 8 out of 11
Place the rest of the meat on top of the tomatoes and sprinkle with salt and spices.
step 9 out of 11
Place the remaining vegetables on top of the meat in a third layer.
step 10 out of 11
Close the cauldron with a lid (it will not allow the vegetable juice to evaporate) and put on a minimum heat. Simmer the khashlama for 3 hours.
step 11 out of 11
Then you can put the cooked lamb khashlama in a cauldron into plates and serve.

Bon Appetit!

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