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Pork khashlama on a fire in a cauldron

0
3446
Kitchen Armenian
Calorie content 89.5 kcal
Portions 6 port.
Cooking time 210 minutes
Proteins * 3.7 gr.
Fats * 6.3 gr.
Carbohydrates* 7.6 gr.
* per 100 gr. product
Pork khashlama on a fire in a cauldron
Content

If you want to cook something tasty and satisfying in nature for a large company, and you are already tired of kebabs, why not opt ​​for khashlam? A delicious Caucasian dish with an interesting name can be cooked in a cauldron over a fire. The process itself will become an interesting action, and the result will not leave anyone indifferent. You can feed the whole company with this juicy meat dish, and such a delicious lunch will definitely be remembered!

Ingredients

Cooking process

step 1 out of 11
We clean the bell pepper from the stalk and seeds, rinse and cut the prepared pulp into longitudinal segments.
step 2 out of 11
Peel the onions and cut them into thin rings or semicircles.
step 3 out of 11
We wash the tomatoes, dry them and cut them into large slices.
step 4 out of 11
Dry the pork and cut it into portions across the fibers.
step 5 out of 11
Now we put the prepared ingredients in the cauldron. You can divide all vegetables and meat into two or three pieces and lay them out in repeating layers. And you can lay the components and one layer at a time. Pour half of the onion at the bottom of the cauldron, distribute the pork on it. Sprinkle the meat with salt and black pepper and add the remaining onion. We spread the basil branches.
step 6 out of 11
Peel the carrots, rinse and cut into thin slices. We spread the carrots over the basil. Put a whole chilli pod with the carrots.
step 7 out of 11
The next layer is bell pepper. Wash the eggplants and cut them into cubes. Spread out over the peppers. Sprinkle with salt and black pepper.
step 8 out of 11
Put tomato slices on the eggplant. Peel the potatoes. If the tubers are large, then cut into several parts. If the potatoes are small, then leave them as they are. We distribute the potatoes over the surface of the vegetables. Add the remaining chili and salt.
step 9 out of 11
The final stage of the "assembly" of khashlama is pouring in beer. We close the cauldron with a lid and set it over the fire.
step 10 out of 11
Bring the khashlama to a boil and cook for three to three and a half hours, until the meat is completely tender. In order for the boil to be slow and even, you can set the cauldron on coals.
step 11 out of 11
We lay out the finished khashlama on deep plates along with broth and potatoes. Serve hot with fresh herbs.

Bon Appetit!

 

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