Lamb khashlama

Khashlama is a meat stew with vegetables. The dish may somewhat resemble 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.

Khashlama is an ideal dish for those housewives who do not like to bother in the kitchen for a long time, but at the same time must satisfyingly feed the whole family. All you need is to put chopped vegetables in a stewing dish, layering them with meat and spices. We'll do the rest on the stove, because you don't even need to stir the food during cooking.

Khashlama is a very satisfying dish. For its preparation, a large amount of vegetables and meat are used. In this case, lamb. Surprisingly, such a delicious and multicomponent meal does not require much trouble. The most important thing is to wash, peel and chop the vegetables. Then we put all the components in layers in a saucepan, put them on the stove and “forget” about khashlama for several hours. You don't even need to interfere with it.

Many people perceive khashlama as a kind of soup. However, this is not quite true. The dish consists of stews and vegetables with a little broth. This is a juicy hearty meal that will replace both the first and the second. We serve khashlama with boiled potatoes and always with a lot of greens.

Fans of Caucasian dishes will appreciate this aromatic and hearty lamb and beer dish, which is essentially a hot stew of vegetables and meat. This khashlama is often prepared in nature.

Lamb khashlama with eggplant belongs to the classics of Caucasian cuisine. This vegetable goes well with meat, quickly absorbs the aromas of seasonings and spices and does not boil over long-term stewing. We prepare khashlama with the addition of beer, which will be the Armenian version of the dish. If you stew khashlama in a special Afghan cauldron (in which the dish is cooked under pressure), the cooking time is halved. You can also stew in a regular cauldron.

At home, you can make khashlama in pots. In this way, you can cook on a fire, and on a stove, and in an oven, and in an oven. Correctly performing the technology, you will get soft lamb with a rich aroma and taste of herbs and vegetables. Choose a good lamb with bone. From greens, parsley, dill, basil and cilantro are good.

Without much effort, you can cook this original Caucasian dish at home and delight your guests and loved ones with a delicious lunch. Lamb ribs are best for this hashlama. We cook with beer and add potatoes to the dish for satiety.

Lamb khashlama with the addition of potatoes will be a healthy, hearty and nutritious lunch for you. It is being prepared in a cauldron. Lamb and vegetables are laid out in sequence and stewed in their own juice. The foods listed in the recipe before the quince are a must for khashlama. Add the rest to your liking. If you want to make a soup-like khashlama, you can add beer or water.

For those who want to treat them with something new instead of the traditional barbecue when going out with friends to nature, an interesting recipe for lamb khashlama on the fire is offered. The dish is tasty, aromatic and will be an excellent snack for any drink.

So that the Armenian-style lamb khashlama does not become a simple stew during cooking and does not lose its oriental aroma and flavor, you need to know some cooking secrets. Prepare the dish only from young lamb and use meat on the bone for a rich taste. Place the ingredients in a cauldron or stewpan with a thick bottom (the dish will burn in another dish) in a certain sequence. Khashlama is stewed in its own juice with the addition of a small amount of beer, which makes the meat softer and juicier.

Lamb khashlama in a cauldron is a real homemade meal. It is not difficult to prepare it. Lamb can be taken with bones, that is, the one from which it is no longer possible to cook pilaf or shish kebab. Meat and vegetables are stacked in a cauldron in layers, and the more layers, the tastier. Khashlama is prepared in a cauldron without adding liquid and oil at all.

Lamb khashlama with potatoes will be a hearty and tasty set lunch for you, as it includes both the first and the second course. Potatoes can be stewed with meat and vegetables, or they can be cooked separately. Be sure to add greens to the dish; green onions, cilantro and basil are the best for khashlama. We also add a little aroma in the form of fresh mushrooms. For spices, use the special hashlama seasoning.

Khashlama in Armenian from beef and potatoes will be a very satisfying and tasty dish for you, as well as the first and second at the same time. We will cook with preliminary frying of the meat in a cauldron or an ordinary rooster, which speeds up the cooking process. Cooking khashlama from young beef or lamb, whichever you prefer.