Pork khashlama in a cauldron
0
859
Kitchen
Armenian
Calorie content
99 kcal
Portions
6 port.
Cooking time
120 minutes
Proteins *
3.9 gr.
Fats *
8.4 gr.
Carbohydrates*
8.6 gr.
Khashlama can be cooked with absolutely any meat. When combined with vegetables, it becomes much juicier and more flavorful, be it lamb, beef, pork or chicken. The cooking time of the dish only depends on the type of meat, because it is necessary that it softens well and easily disintegrates into fibers. According to this recipe, we prepare khashlama with pork.
Ingredients
Cooking process
Now we "collect" khashlama for subsequent extinguishing. It is convenient to use a large cauldron or a thick-walled pan. Place half of the chopped tomatoes on the bottom of the pan in the first layer. There is no need to add oil. Salt lightly. We spread half of the onion and bell pepper. Next, distribute half of all the chopped greens. Now we spread the prepared pork on the layers of vegetables. Sprinkle peeled chives on it. On top of the meat, again lay the remaining vegetables in layers: tomatoes, onions, bell peppers and greens. Do not forget to lightly salt the layers. Pour in beer last.
We close the cauldron 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 one and a half to two hours. You do not need to stir the ingredients. The meat should simmer in a rich broth until it breaks down easily into fibers. Forty minutes before readiness, add peeled potatoes cut into large pieces and pitted quince cut into quarters into the khashlama.
Bon Appetit!