Armenian khashlama from pork
0
1323
Kitchen
Armenian
Calorie content
104 kcal
Portions
4 port.
Cooking time
90 minutes
Proteins *
4.1 gr.
Fats *
12 gr.
Carbohydrates*
6.1 gr.
Khashlama in Armenian is prepared with the addition of beer, and sometimes there are options with red wine. It is the latter that we will cook according to this recipe. The technology for making khashlama is about the same: we cut the meat with vegetables and put them in a deep frying pan or saucepan, seasoning with salt and spices. The final step before stewing is adding wine. This will give the dish a reddish hue and an interesting aftertaste. Definitely worth a try!
Ingredients
Cooking process
For such khashlama, brisket with a moderate fat content is ideal - the meat as a result turns out to be very tender, and the broth is rich. Dry the pork with paper towels and cut into small pieces. If there is excess fat, then it is worth cutting it off. Heat a small amount of vegetable oil in a deep frying pan. If pork contains pronounced layers of fat, you can do without oil altogether. Fry the meat until blush at medium-high stove temperature. Sprinkle the pork with salt, coriander and black pepper.
Now it's the turn of the vegetables. Free the bell peppers from seeds and stalks, after which we cut the pulp into squares. We wash the tomatoes, dry them, cut out the trace from the stalk. Cut the tomatoes into circles. Peel the garlic and chop it with a knife. We send vegetables to the meat in the pan.
Peel the onions and cut them into thin half rings with a knife. We clean, wash and cut the carrots into cubes. Rinse the zucchini and cut into small pieces. Cut the chili into thin rings. We control the amount of chili according to our own preferences. Put the prepared vegetables in a pan, mix slightly. Add salt to taste. Pour in the wine and close the lid. When the contents of the pan boil, reduce the temperature of the stove to a minimum and cook hashlama at a slow boil for an hour and a half.
Bon Appetit!