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Khashlama in a multicooker from beef

0
993
Kitchen Armenian
Calorie content 66.4 kcal
Portions 2 port.
Cooking time 120 minutes
Proteins * 4.5 gr.
Fats * 4.6 gr.
Carbohydrates* 6.4 gr.
* per 100 gr. product
Khashlama in a multicooker from beef
Content

Traditionally, khashlama is cooked in a cauldron over low heat for 2-3 hours. The multicooker allows the hostess to prepare this delicious Caucasian dish quickly and easily. Choose young beef and juicy ripe vegetables to make sure you have enough vegetable juice.

Ingredients

Cooking process

step 1 out of 8
Peel the onions, chop them into half rings and place them in the bottom of the multicooker bowl.
step 2 out of 8
Cut the peeled carrots into rings and place in a bowl on top of the onions.
step 3 out of 8
Rinse the beef, cut into pieces and place on top of the carrots. Salt the meat to your liking.
step 4 out of 8
Cut peeled sweet peppers (can be of different colors) into 4 pieces, and then into strips. Put the pepper on top of the meat.
step 5 out of 8
Then put the eggplants, cut into circles, on a layer of pepper. Sprinkle this layer with salt.
step 6 out of 8
Put the tomatoes cut into wedges on top of the eggplants.
step 7 out of 8
Cut the chives into slices and place them on top of the eggplant. Cover the khashlama with the hop-suneli mixture.
step 8 out of 8
Close the lid of the multicooker. Set the "Extinguishing" program for 1.5 hours. During this time, the dish will be ready. Transfer the beef khashlama to portioned plates, sprinkle generously with fresh herbs and serve.

Bon Appetit!

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