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Lamb khashlama in azerbaijani

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2131
Kitchen Azerbaijan
Calorie content 142.7 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 5.4 gr.
Fats * 14.8 g
Carbohydrates* 12.6 gr.
* per 100 gr. product
Lamb khashlama in azerbaijani
Content

Khashlma is a hot, hearty dish of Caucasian cuisine, and all the peoples of the Caucasus cook it in different ways. The invariable ingredient is always meat, in this case lamb. It is stewed in its own juice mixed with a rich vegetable broth, and it turns out to be incredibly soft, tender and aromatic. According to this recipe, we cook khashlama in Azerbaijani style.

Ingredients

Cooking process

step 1 out of 7
First, prepare the lamb: sprinkle the ribs with a little salt and ground black pepper, rub the spices into the meat. In a deep frying pan, heat the vegetable oil to a hot state and fry the ribs in it on both sides until golden brown. Fry over medium-high heat.
step 2 out of 7
After frying, leave the ribs in a pan, reduce the heat to a minimum.
step 3 out of 7
Peel the onions, rinse and cut into thin rings with a knife. We spread the rings on the fried ribs.
step 4 out of 7
We wash the tomatoes, remove the trace from the stalk and cut them into longitudinal halves. Free the bell peppers from the stalk and seeds, rinse and cut into segments. Put the peppers on the onion, and on them - the tomatoes, cut down.
step 5 out of 7
Peel the potatoes, wash them and cut them into large pieces. We spread the potatoes over the tomatoes. Sprinkle the surface with salt and black pepper.
step 6 out of 7
Pour vegetable broth into the pan. You can also just add water. Finely chop the cilantro greens with a knife and pour over the potatoes. We close the pan with a lid and simmer the khashlama over medium heat until the potatoes are ready - it will take approximately thirty to forty minutes.
step 7 out of 7
We transfer the finished khashlama in Azerbaijani style to a large serving dish and serve hot.

Bon Appetit!

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