If you love meat dishes, this treat will definitely please you.
Khashlama is made from beef, lamb, or veal. This hearty meat dish is popular in Armenia and Georgia, especially in the Kakheti region.
Khashlama contains a lot of meat and vegetables, and the cooking process is incredibly simple. Spices give the dish a spicy flavor. You can choose aromatic herbs to your liking from the set we provided, as some spices may not suit you. The recipe was provided by a culinary blogger known by the nickname lanas_diet.
Khashlama
Ingredients:
beef — 1 kg;
potatoes — 6-7 pcs;
bell peppers — 4 pcs;
tomatoes — 6 pcs (600 g);
garlic — 7–8 cloves;
onion — 475 g;
coriander;
cumin;
paprika;
cilantro;
parsley;
hot pepper;
black peppercorns;
a couple of allspice berries, salt.
Preparation:
Cut the meat into pieces and coat it in ground spices. Peel the potatoes and cut them into wedges; the tomatoes can be peeled, but this is not necessary; cut them into four parts as well. Cut the peppers into squares, and peel and slice the onion into half-rings.
In a pot, layer: a layer of onion, then meat, again onion, chopped garlic, pepper, potatoes, tomatoes, and repeat starting with the meat.
It is best to use a pot or cauldron that can be covered with a lid and placed in the oven, as khashlama is cooked in it.
Cover with a lid and bake in a preheated oven at 160 degrees for 2.5 hours.
No water needs to be added, and the lid should not be opened during the entire time. Khashlama is considered ready when the meat becomes tender.
If you do not have the option to use an oven, cook khashlama on low heat on the stove for 120–150 minutes. Do not open the lid to preserve all the aromas inside.
Source: 1001sovet
