Composition / ingredients
Cooking method
So, now that the lamb is selected, let's move on to cooking.
Wash the young lamb meat thoroughly and dry it on a napkin. Cut it into thin strips and set aside for now. Take the onion, peel it and cut it into thin rings. Cut two large tomatoes into rings, and Bulgarian pepper and green apple into small pieces of the same size.
Take a medium-sized saucepan with a reinforced bottom and put the meat on the bottom. Place the onion on top, then the tomatoes, apple and pepper. Season the contents of the pan with salt and pepper to taste and add the pre-chopped garlic.
Pour enough water into the pan so that it covers all the ingredients. After that, simmer hashlama on medium heat for 2-3 hours. Be sure to monitor the water level in the pan and as it evaporates, top it up to the desired level.
When the dish is ready, put it in a deep dish and garnish with sprigs of cilantro and basil. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - back - 459 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
