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Armenian-style lamb khashlama with potatoes

0
1496
Kitchen Armenian
Calorie content 53 kcal
Portions 6 port.
Cooking time 210 minutes
Proteins * 2.9 gr.
Fats * 2.5 gr.
Carbohydrates* 6.7 g
* per 100 gr. product
Armenian-style lamb khashlama with potatoes
Content

Many people perceive khashlama as a kind of soup. However, this is not quite true. The dish consists of stews and vegetables with a little broth. This is a juicy hearty meal that will replace both the first and the second. We serve khashlama with boiled potatoes and always with a lot of greens.

Ingredients

Cooking process

step 1 out of 9
To prepare khashlama, we use a saucepan or cauldron with a thick bottom. We wash the tomatoes, dry them and cut them into transverse circles of medium thickness. Place the chopped tomatoes on the bottom of the pan in the first layer. There is no need to add oil. Salt the tomatoes lightly.
step 2 out of 9
Dry the lamb and cut it across the fibers into small pieces. The ribs of a young lamb are very well suited for khashlama - we chop them into pieces of five to seven centimeters. Peel the carrots, rinse and cut into slices two millimeters thick. Peel the onions and cut them into thin rings. Spread the prepared lamb on the tomatoes in an even layer, lightly sprinkle with salt and black pepper. Distribute onion rings and carrot circles on top.
step 3 out of 9
Peel the bell peppers from the stalk and seeds, rinse and cut into large pieces. We wash the eggplant, dry it and cut it into circles seven to eight millimeters thick. Peel the garlic (2 cloves) and cut into thin slices. We put a layer of eggplant in a saucepan, then garlic, then chunks of peppers.
step 4 out of 9
Sprinkle salt to taste, paprika and red hot pepper on top of the peppers.
step 5 out of 9
Pour beer into the pan. Of course, you can use just water instead. Beer gives a beautiful color and interesting taste to the broth, and alcohol completely evaporates during cooking.
step 6 out of 9
We close the pan with a lid and put it on the stove. After the contents come to a boil, reduce the heat to a minimum and cook khashlama for three to four hours. Mixing the ingredients is not recommended. The meat should simmer in the resulting broth until it breaks down easily into fibers.
step 7 out of 9
Peel the potatoes, rinse and boil them separately in salted water until cooked. Drain the broth, and pour the remaining garlic cut into pieces on top of the potatoes. Cover the potatoes with a lid and wrap them until they are served so that they do not cool completely.
step 8 out of 9
Rinse the parsley, cilantro, basil, dill and green onions and dry them on a towel. Chop greens with a knife. Five to ten minutes before the khashlama is ready, pour the chopped greens on the surface of the dish in a thick layer and close the lid.
step 9 out of 9
We lay out the finished khashlama in portioned bowls. Pour the amount of broth as desired. Add boiled potatoes to a bowl. Serve hot.

Bon Appetit!

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