Khashlama

Meat 506 Last Update: Aug 05, 2021 Created: Aug 05, 2021 0 0 0

Serves: 5 People
Prepare Time: 30 min
Cooking Time: 2 hours
Calories: -
Difficulty: Easy

Since this is a traditional dish, there are many options for how to cook khashlama. The classic recipe involves the use of lamb, but some housewives also take beef, and sometimes even chicken. To make the dish more satisfying, potatoes are sometimes added. If you like this Armenian zest, you can experiment and search for your ideal khashlama.

Ingredients

Lamb - 400 Gram Tomatoes - 3-4 Pieces Bulgarian pepper - 3-4 Pieces Onion - 1 Piece Greens - 1 Bunch (dill, parsley, basil) Salt - To taste Pepper - To taste

Directions

Wash and dry the lamb. Season with salt and pepper on all sides. Place in a heavy-bottomed saucepan (or saucepan), cover with water and put on fire. The meat should be cooked until half cooked over medium heat. By this time, wash, dry and cut the tomatoes into medium slices. Pepper, peel of seeds and tails, wash and cut into strips. It is best to use multi-colored peppers, then the dish will be brighter and more appetizing. Peel and cut the onion into thin half rings. Combine all vegetables in a salad bowl, add a pinch of salt and pepper. Mix gently with your hands so as not to "crush" too much. Put the vegetables to the meat, leave to stew for another 45 minutes. The correct Khashlama at home should be cooked without interfering with the process, that is, try not to stir the dish. Readiness is determined by the meat: if it is soft, then it can be served. Be sure to add enough chopped greens.

Khashlama

Serves: 5 People
Prepare Time: 30 min
Cooking Time: 2 hours
Calories: -
Difficulty: Easy

Ingredients

Lamb - 400 Gram Tomatoes - 3-4 Pieces Bulgarian pepper - 3-4 Pieces Onion - 1 Piece Greens - 1 Bunch (dill, parsley, basil) Salt - To taste Pepper - To taste

Directions

Wash and dry the lamb. Season with salt and pepper on all sides. Place in a heavy-bottomed saucepan (or saucepan), cover with water and put on fire. The meat should be cooked until half cooked over medium heat. By this time, wash, dry and cut the tomatoes into medium slices. Pepper, peel of seeds and tails, wash and cut into strips. It is best to use multi-colored peppers, then the dish will be brighter and more appetizing. Peel and cut the onion into thin half rings. Combine all vegetables in a salad bowl, add a pinch of salt and pepper. Mix gently with your hands so as not to "crush" too much. Put the vegetables to the meat, leave to stew for another 45 minutes. The correct Khashlama at home should be cooked without interfering with the process, that is, try not to stir the dish. Readiness is determined by the meat: if it is soft, then it can be served. Be sure to add enough chopped greens.

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Khashlama

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Khashlama

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