Lamb khashlama with potatoes how to cook beef dish, wikipedia

The origin of this dish is often debated. Some culinary experts believe that the classic of the genre is Armenian beef hashlama. Others are sure that Georgia was the birthplace of the food. We will not go into details, because it is absolutely not important! The main thing is that with minimal effort we can prepare a delicious and satisfying dish for the whole family. Moreover, we will use not one, but several varieties of meat, which is quite acceptable. Khashlama recipe with photos on our website will help you go through the cooking process step by step.

How to cook lamb khashlama

In countries where this dish is considered national food, the mutton khashlama recipe does not contain an exact indication of the amount of ingredients. It is important that there should be a lot of everything - meat, vegetables, and greens. It is advisable to choose the most fleshy vegetables, from which more juice will melt. And onions can not be spared at all - it should be a little less meat. But accuracy is important to us, so write down the necessary ingredients.

You will need:

• lamb - 3 kg,
• onion - 2 kg,
• bell pepper - 1 kg
• tomatoes - 1 kg,
• salt, ground black pepper - to taste.

Cooking process

1. Take a cauldron with thick walls or a pot with a wide bottom.
2. Cut the onions into thick half rings, place 1/3 of the resulting volume on the bottom of the dishes.
3. Peel and cut the bell peppers in strips, place 1/3 of the obtained volume on the onion.
4. Cut the tomatoes and put the third part on the pepper again.
5. On a pillow of vegetables, lay half the mutton, cut into portions. Salt and pepper the meat, add your favorite spices.
6. Put a layer of vegetables on the meat in the sequence of onions, peppers, tomatoes.
7. Lay another layer of meat, salt, pepper.
8. Put the vegetables back in the same order and close the lid tightly.
9. Put the cauldron on a slow fire. The ingredients will give juice and languish slowly. The lid must not be opened so as not to let off steam.
10. Leave the dishes on low heat for 3.5-4 hours.

How to cook beef khashlama

Lamb is not the most popular meat variety in our country. Therefore, beef khashlama will become closer to each hostess. So let's get started!

You will need:

• beef - 3 kg
• onions - 2 kg,
• tomatoes - 2 kg,
• carrots - 2 kg
• bell pepper - 1 kg
• eggplant - 1 kg,
• greens - 2 bunches,
• salt and spices - ground black pepper, bay leaf.

Cooking process

1. Rinse, peel and chop the vegetables into small pieces.
2. Rinse, dry and cut into medium sized portions of meat. It is more convenient to do this with plates 0.7-1 cm thick to lay them in layers.
3. Divide vegetables into 3-4 parts.
4. Lay onions, carrots, eggplant, then pepper and tomatoes in layers.
5. Lay the beef on the resulting pillow, salt, pepper, add greens and spices, bay leaf.
6. Re-lay a layer of vegetables and a layer of meat. Continue until the ingredients run out. The top layer should be vegetable.
7. Close the lid and place the cauldron on a slow fire. Simmer for at least 3 hours without opening the lid.

Pork hashlama soup: step by step recipe

The recipe adapted to domestic cuisine has received many interpretations. Since our families are not as large as in the Caucasus, the volumes of ingredients should be less. There is one “but”. With a decrease in the number of vegetables, the Chuvash dish may burn in the cooking process, since the volume of evaporated juice will be less.To prevent this, you can add water to the cauldron.

Pork khashlama is one of those quick, economical options for a dish. Experiments with him led to the addition of alcohol to meat to speed up cooking. This is how khashlama appeared on beer (a light foamy drink should be added instead of water) and even with wine. Of course, there is little in common with the classic recipe. But he also has the right to life, since the taste is excellent for hashlama, see the recipe with a photo below.

You will need:

• pork ribs or pork pulp - 1.5 kg,
• potatoes - 6-7 pieces,
• eggplant - 2 pcs.,
• sweet pepper - 3 pcs.,
• tomatoes - 5-6 pcs.,
• carrots - 1-2 pcs.,
• onion - 2 pcs.,
• garlic - 5-6 cloves,
• water or beer - 500 ml,
• salt, spices.

Cooking process

1. 1. Cut the meat into pieces. Heat a cauldron or pan, pour vegetable oil, warm.
   2. Lay out the meat, sprinkle generously with spices and brown.
   3. Remove the dishes from the heat.
   4. Salt the meat, lay onion on top, cut into large half rings.
   5. Spread vegetables after layer - carrots, garlic, coarsely chopped potatoes (salt), pepper.
   6. Continue spreading vegetables - eggplant, tomatoes, salt again.
   7. Pour in water or beer, cover tightly, put on a slow fire.
   8. After 2 hours, add chopped garlic, mix the dish and remove from heat. Let it brew for 10 minutes and serve with herbs.

Chicken Khashlama

This is one of the simplest and most delicious dishes, like the famous ones. chicken chakhokhbili. How and how much to cook, see below in the recipe.

You will need:

1. 1. • chicken meat (any parts) - 1.5 kg,
      • onion - 3 pcs.,
      • tomato - 6 pcs.,
      • bell pepper - 3 pcs.,
      • garlic - 4 cloves,
      • zucchini - 1 pc.,
      • greens - basil, cilantro, parsley,
      • white wine - 100 ml,
      • water - 100 ml
      • salt pepper.

Cooking process

1. 1. 1. Chop the vegetables finely, cut the meat in portions.
      2. Put the onions in a deep saucepan, meat on top (salt and sprinkle with pepper).
      3. Lay out vegetables: peppers, tomatoes, zucchini, garlic. Lay the chopped greens on top.
      4. Add water and wine, cover, simmer for 1 hour until meat is ready.

Choose your version of excellent hashlama from the proposed recipes. It is prepared very simply. And it will certainly delight your loved ones with the amazingly delicate taste of juicy meat!

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