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Beef khashlama with potatoes in a cauldron

0
1598
Kitchen Armenian
Calorie content 132.3 kcal
Portions 2 port.
Cooking time 210 minutes
Proteins * 3.4 gr.
Fats * 16.5 g
Carbohydrates* 9.3 gr.
* per 100 gr. product
Beef khashlama with potatoes in a cauldron
Content

Khashlama, as a rich and aromatic dish, is not always cooked with potatoes, but it is he who makes the dish quite satisfying. This dish, combining both the first and second, is ideal for dining with a large family. Although the tradition suggests to cook khashlama from lamb, the dish with beef is also delicious. We add beer to the dish, which speeds up the cooking process, and cook in a cauldron.

Ingredients

Cooking process

step 1 out of 11
First, prepare the necessary khashlama products so that all the ingredients are at hand and you do not need to open the refrigerator 20 times.
step 2 out of 11
Separate the beef from the bones (although you can leave the bones) and cut into pieces the size of a matchbox. Sprinkle the pieces of meat to your liking with spices, salt and stir.
step 3 out of 11
Wash the tomatoes and cut into wedges or circles. Place one part of the tomatoes in the first layer in a cauldron.
step 4 out of 11
Peel and chop the onions in half rings. Peel the seeds from the pepper, remove the stalks and partitions and chop it into medium pieces. Put half of the onion and pepper in the cauldron in a second layer.
step 5 out of 11
Rinse the greens, chop and lay on top of the vegetables.
step 6 out of 11
Then put the beef seasoned with salt and spices in a cauldron. Peel the chives, cut into slices and place on top of the meat.
step 7 out of 11
On the meat, place the second part of the chopped vegetables, first the pepper, then the onion and on top of it the tomatoes.
step 8 out of 11
Pour light beer into the cauldron for meat and vegetables. Place the cauldron with khashlama on a small fire and simmer under a closed lid for 1.5 hours from the beginning of the boil. There is no need to stir the khashlama while cooking. There is also no need to add water, because the dish is prepared in its own juice.
step 9 out of 11
Peel and rinse potatoes. Then cut it into a medium dice. After an hour and a half of stewing the khashlama, transfer the chopped potatoes to the cauldron, salt it a little and simmer the dish for another half hour so that the potatoes become soft.
step 10 out of 11
Your delicious and fragrant beef khashlama in a cauldron is ready.
step 11 out of 11
You can lay it out on plates and serve immediately. It retains its taste even when cold.

Bon Appetit!

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