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Pork khashlama with potatoes in a cauldron

0
1454
Kitchen Armenian
Calorie content 95.4 kcal
Portions 4 port.
Cooking time 120 minutes
Proteins * 3.7 gr.
Fats * 9.5 g
Carbohydrates* 8.1 gr.
* per 100 gr. product
Pork khashlama with potatoes in a cauldron
Content

Khashlama is a very tasty Caucasian dish. The most delicate soft meat, juicy vegetables and rich broth simply cannot but please. The traditional addition is spicy garlic and fresh herbs. Khashlama takes a long time to prepare, at least two hours, but does not require any attention. You do not need to mix the ingredients, you do not need to add additional components. Khashlama will only remind you of itself with its delicious aroma, which will soon fill the entire kitchen and quickly gather hungry household members.

Ingredients

Cooking process

step 1 out of 9
Dry the pork and cut it across the fibers into small pieces. Heat vegetable oil in a cauldron. Put pieces of meat in it, immediately sprinkle them with suneli hops and salt. Fry at high temperature for five to ten minutes until blush.
step 2 out of 9
When the pork is browned, reduce the temperature of the stove to a minimum and begin to lay the vegetables. Cut the onions into thin half rings and distribute them evenly over the meat.
step 3 out of 9
Peel the carrots and cut into transverse circles. We put them on the bow.
step 4 out of 9
Free the garlic from the husk, cut two cloves into thin slices. Sprinkle them on top of the carrots.
step 5 out of 9
Peel the potatoes, rinse and cut into circles of medium thickness. We spread them in a cauldron in an even layer, salt and pepper.
step 6 out of 9
We prepare bell peppers - peel them of seeds and stalks, cut into pieces of any shape. Distribute on the potato layer.
step 7 out of 9
Cut the eggplants into circles and place them on top of the peppers. Sprinkle lightly with salt.
step 8 out of 9
Cut the tomatoes into transverse circles. Cover the surface of the khashlama with a tomato layer. Salt lightly. We pour in water.
step 9 out of 9
We close the cauldron with a lid and bring the contents to a boil. Then we reduce the temperature of the stove to the minimum and cook hashlama for two hours without stirring. We maintain a slow boil all the time. At the very end of cooking, add the remaining garlic by passing it through a press or finely chopping it with a knife. Serve ready-made khashlama in portioned bowls, sprinkle with chopped herbs.

Bon Appetit!

 

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