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Pork khashlama with potatoes

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1647
Kitchen Armenian
Calorie content 76.6 kcal
Portions 4 port.
Cooking time 120 minutes
Proteins * 3 gr.
Fats * 5.7 g
Carbohydrates* 6.6 gr.
* per 100 gr. product
Pork khashlama with potatoes
Content

Khashlama, as a rule, Caucasians cook with mutton. However, this is not a strict rule. Pork, beef and poultry are also used. The meat is stewed in its own juice along with vegetables, due to which it acquires an unusually pleasant taste and pronounced richness. Cooking khashlama is very simple - you need to put all the ingredients in layers in a cauldron or saucepan. Perhaps the only drawback of this dish is the cooking time. It is stewed for at least two hours, since it is necessary for the meat to become very soft.

Ingredients

Cooking process

step 1 out of 9
We wash the pork, dry it and cut it into small pieces. Do not cut too small. Put the meat on the bottom of a thick-walled saucepan, sprinkle it with salt and black pepper. Please note that you do not need to add oil.
step 2 out of 9
Peel the onions and cut them into thin feathers or semicircles.
step 3 out of 9
We spread the chopped onion on the meat. We clean the carrots from the upper skin, rinse and cut into thin circles or semicircles. We distribute them over the onions. Sprinkle lightly with salt.
step 4 out of 9
Peel the potatoes, rinse and cut into small pieces.
step 5 out of 9
We spread the potatoes next to the carrots. We try to distribute it in an even layer. Peel the garlic and cut into thin slices. Sprinkle them over the potatoes. Salt lightly.
step 6 out of 9
Peel the bell pepper from the stalk and seeds, rinse and cut into thin strips.
step 7 out of 9
Spread the pepper on the potato layer. Cut the eggplant into thin circles, which are then cut into halves. We put them on top of the pepper. Lightly salt again.
step 8 out of 9
We wash the tomatoes, dry them and cut them into thin slices. Cover the surface of the dish with a tomato layer.
step 9 out of 9
We close the pan with a lid and put it on the stove. After the dish boils, reduce the temperature of the stove to a minimum and cook khashlama for one and a half to two hours at a slow boil. You do not need to stir the ingredients. We focus on the readiness of the meat: if it has become easy to disintegrate into fibers, then the dish can already be removed from the stove. We lay out the finished khashlama in deep bowls along with the broth. Sprinkle the surface with chopped herbs. Serve hot.

Bon Appetit!

 

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