Hashlama with potatoes

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products for cooking hashlama. The most delicious hashlama is obtained from beef, lamb or veal. The recipe used the pulp of young beef.

2. Step 2:

   

   Peel potatoes, garlic and onions. Thoroughly wash the potato tubers in clean water. Cut the peppers in half, remove the stalk and seeds. Rinse all vegetables and herbs in running water.

3. Step 3:

   

   Wash the meat, dry it with paper napkins and cut into pieces. What is the best size to make pieces of meat? Since the dish will languish for a long time, I recommend cutting beef with the size of a child's fist, no less, then in the finished dish the meat will remain as juicy, soft and incredibly delicious as possible!

4. Step 4:

   

   Cut the potatoes coarsely, if you have small tubers, then they can be left whole. Divide each half of the pepper into two or three parts, and cut the garlic cloves in half or into quarters.

5. Step 5:

   

   Tomatoes can be cut into small slices or circles, and onions into rings or half rings (as you are more familiar with).

6. Step 6:

   

   Hashlama is better to cook in a saucepan with a thick bottom and edges, or in a cauldron, so the dish will turn out tastier and richer (I usually cook in a cauldron). Visually divide all the components into two parts, we will repeat all the layers twice. Put the pieces of meat on the bottom of the cauldron with the first layer.

7. Step 7:

   

   Lightly season with salt and pepper, put chopped herbs on the meat (parsley, cilantro and basil will do well).

9. Step 8:

   

   Put garlic, onion and bell pepper on top.

10. Step 9:

    

    Next comes the turn of potatoes, again lightly season with salt and pepper. Put half of the chopped tomatoes on the potatoes (several cherry tomatoes were also used in the recipe).

11. Step 10:

    

    Repeat all the layers, starting with the meat. Don't forget to add salt and pepper.

12. Step 11:

    

    Next, make the herbs, garlic, onion, pepper again. Finish the layers with potatoes and tomatoes.

13. Step 12:

    

    Add a little salt, add some favorite spices and sprinkle with herbs. Pour 2 cups of cold water. Cover the cauldron with a lid and send the hashlama to a high fire. When a characteristic bubbling appears in the cauldron, i.e. the water boils, then reduce the fire to a minimum and cook the dish for three hours.

14. Step 13:

    

    The most fragrant, delicious dish of Caucasian cuisine is ready! Serve hot!