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Khashlama in a slow cooker of lamb

0
914
Kitchen Armenian
Calorie content 87.2 kcal
Portions 4 port.
Cooking time 120 minutes
Proteins * 3.3 gr.
Fats * 6.6 gr.
Carbohydrates* 8.3 gr.
* per 100 gr. product
Khashlama in a slow cooker of lamb
Content

A slow cooker is an ideal option for making khashlama at home. You need to coarsely chop the meat and vegetables, put them in layers in the bowl of the appliance, set the desired program and in an hour and a half feed your family with this appetizing bright dish.

Ingredients

Cooking process

step 1 out of 10
First, prepare all the ingredients in the recipe for making khashlama.
step 2 out of 10
Cut the lamb ribs into portions.
step 3 out of 10
Transfer them to the multicooker bowl and set the Bake program for 40 minutes. At the end of the program, sprinkle the ribs according to your taste with salt, pepper and any spices.
step 4 out of 10
While the meat is baking, peel the vegetables and cut them into large pieces. Transfer the chopped carrots and onions to the meat bowl.
step 5 out of 10
Then place the chopped potatoes and bell peppers and vegetables with a little salt.
step 6 out of 10
Then place the eggplant sliced ​​in half circles on top of these vegetables.
step 7 out of 10
Top the eggplants with tomato circles and sprinkle with salt and black pepper. Pour one glass of clean water into the bowl. Set the "Extinguishing" program for 1 hour.
step 8 out of 10
At the end of this program, add finely chopped herbs and garlic to the khashlama.
step 9 out of 10
After the signal about the end of the program, leave the khashlama in the bowl under the closed lid for a few more minutes.
step 10 out of 10
Then you can put the dish into portioned plates and serve.

Bon Appetit!

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