Chuvash-style khashlama from lamb
0
1484
Kitchen
Caucasian
Calorie content
98.9 kcal
Portions
6 port.
Cooking time
180 minutes
Proteins *
5.2 gr.
Fats *
9.1 gr.
Carbohydrates*
12 gr.
Khashlama is a meat stew with vegetables. The dish may be somewhat reminiscent of soup, since it contains broth. There are many ways to prepare khashlama, in this recipe we suggest preparing its Chuvash version. We use lamb as a meat base; beef is also perfect. And we will not cook on the stove, but in the oven. The dish turns out to be juicy, tender and very rich.
Ingredients
Cooking process
We wash a piece of lamb, dry it and cut it across the fibers into small pieces. Ribs are ideal for khashlama - chop them in small pieces. We lubricate the cauldron from the inside with vegetable oil and spread half of the total volume of prepared lamb on the bottom. Salt and pepper. Peel the onions, rinse and cut into cubes with a knife. Pour it over the meat.
My tomatoes and cut into circles or semicircles. Peel the carrots, rinse and cut into thin slices. Put the remaining lamb on the potatoes. We place carrots on it first, and then tomatoes. Salt and pepper. Pour in a glass of water. We close the cauldron with a lid and send it to an oven preheated to 180 degrees for two hours.
Bon Appetit!