Lamb Hashlama

Without oil and water, just put everything in a cauldron and carcass! Hashlama from mutton is a well-known recipe of Caucasian cuisine. It is meat stewed with vegetables in its own juice, due to which it turns out to be surprisingly soft and fragrant. There are many varieties of this dish, you can use different meat and chicken, and vegetables are also absolutely any. It can be eggplants, zucchini, and cabbage, potatoes are often added, then no side dish is needed for hashlama. The principle remains the same - a long quenching without fat and liquid.

katushafin

Recipe author

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Composition / ingredients

Servings:

Lamb

700

Onion

Tomatoes

Bell pepper

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 9 g

Fats 28 % 5 g

Carbohydrates 22 % 4 g

94 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 4 h 30 min

Step 1:
Prepare the products. Wash and dry the meat with a paper towel, peel the onions, wash the tomatoes and peppers.
Step 2:
Cut the meat into medium pieces.
Step 3:
Chop the onion coarsely into half rings.
Step 4:
Pepper cut into strips.
Step 5:
Tomatoes cut into large slices.
Step 6:
Put the onion on the bottom of the cauldron.
Step 7:
Put a layer of tomatoes on top of the onion.
Step 8:
Next comes a layer of meat, onion and pepper. Salt and pepper the meat on top.
Step 9:
Cover everything with tomatoes on top. A little salt and pepper. We do not pour water! We put it on the smallest fire for 4 hours.

I took the Armenian hashlama recipe as a basis, it is in it that meat is stewed only with tomatoes and pepper. If you take a larger amount of meat, then the layers will need to be repeated, the main thing is that there are vegetables on the bottom and on top. They give a lot of juice! And the meat is stewed in it, so you don't need to add any liquid. In other recipes, a variety of vegetables are added, they will also need to be cut large enough so that they do not fall apart during long stewing. I stewed hashlama in a cauldron, this is the best dishes for such a cooking process. And served in pots, for beauty. But you can stew immediately in them, also folding meat and vegetables in layers, in the oven. I took spices at a minimum so that the taste of meat was present in the finished dish, fragrant lamb is very good in hashlam! But you can experiment and play with taste. During the period of fresh vegetables, this dish is necessarily present on our table, I put in it young zucchini, potatoes and cabbage, straight leaves, and bunches of herbs. It's very tasty! You can not even put mutton, but then it will no longer be hashlama, but dimlyama, and this is a completely different story.