Khashlama is an incredibly tasty Armenian dish, which is served to the table as the main first course. It is prepared mainly from lamb (less often – from veal) with vegetables. Armenian cuisine is one of the oldest in Asia and the oldest in Transcaucasia.
It is very tasty, fragrant and satisfying dish. It is prepared with minimal effort: it is necessary to lay all the ingredients in a saucepan and cook over low heat for a long time. No control and mixing! The meat turns out wonderful – gentle, soft, with a slight smell of malt, the vegetables remain intact, just melt in the mouth. During the preparation of beer alcohol will evaporate and leave behind only a pleasant trace – an amazing taste.
- beef (lamb) – 500 g;
- tomatoes – 2 pcs;
- onions – 3 pcs;
- carrots – 1 pc;
- sweet pepper – 2 pcs;
- potatoes – 3 pcs;
- beer – 0.5 l;
- green – 1 beam;
- salt – to taste.
How to cook khashlama
For cooking khashlama on beer, lamb, beef or pork will suit. Meat should be cleaned of films, tendons and cut into medium pieces.
Salt and put in a thick-walled pan.
Peel onions and carrots. Cut into rings. Lay the vegetables over the meat.
Peel potatoes and cut into large blocks or half rings.
Put the potatoes in a saucepan. To taste, add salt.
Pepper should be cleaned of seeds and cut into 4-6 parts. Cut the tomatoes into half rings.
Lay the vegetables with the top layer, adding a little salt. Sprinkle with chopped herbs and pour the beer.
Close tightly with a lid and put on a weak fire. Khashlama should not boil, but on the contrary – quietly languish on low heat. The cooking time is from 2 to 3 hours, all depending on the age of the lamb.
Stir gently before serving. Put in deep plates.