Lamb khashlama - 6 delicious recipes

Lamb khashlama - Caucasian food, the main ingredient of which is meat. If cooked correctly, you get a dish with a pleasant taste and delicate, soft slices of lamb. There are many cooking options that differ in the preparation and set of spices, but a prerequisite for the hashlama is the addition of a large amount of lamb.

Armenian traditional lamb khashlama

It is easiest to cook hashlama according to a traditional recipe. Armenians use a cauldron for cooking, which retains heat well and stews food from all sides.

The key to success is the right meat. Lamb should be young, not particularly oily. For the dish, the smell and juice that is released during cooking are important.

Ingredients:

• lamb - 1 kg;
• onion - 6 pcs.;
• spice;
• tomatoes - 7 pcs.;
• sweet pepper - 5 pcs.;
• greenery;
• salt.

Cooking:

1. Rinse the meat, dry using a paper towel. Cut into medium sized pieces.
2. Remove the husks from the bulbs, cut into large rings.
3. Rinse the tomatoes, cut each into four slices.
4. Peppers - chop into strips.
5. Prepare a cauldron.
6. At the bottom, place ½ part of the onion.
7. Cover part of the tomato.
8. Put half the lamb. Sprinkle with salt and spices.
9. Sprinkle a layer of onions.
10. Arrange the rest of the tomato, lamb.
11. Sprinkle with salt and spices.
12. Place the tomatoes.
13. Cover with a lid.
14. Put on a minimum fire.
15. Cook for four hours.
16. Chop greens. Pour into the cauldron.

Georgian Recipe

For cooking, a minimal amount of products is used, and the result is a delicious, juicy dish.

Ingredients:

• lamb - 750 g of brisket;
• dill - 20 g;
• parsley - 2 roots;
• celery - 2 roots;
• carrots - 2 pcs.;
• onion - 2 pcs.;
• garlic - 7 cloves;
• parsley - 20 g of greens;
• laurel - 4 leaves;
• spice;
• salt.

Cooking:

1. Rinse the meat, cut the film, chop into pieces.
2. Put in a cauldron.
3. To fill with water.
4. Boil, removing foam flakes.
5. Boil an hour.
6. Rinse parsley and celery, peel, cut into circles.
7. Cut the peeled carrots into circles.
8. Onion - chop in small cubes.
9. Rinse greens, dry.
10. Add all prepared foods. Salt, sprinkle with spices.
11. Place bay leaf.
12. Put out four hours under the lid.
13. Drain the broth.
14. Place the meat without vegetables on the dish.
15. Grind the garlic by passing through a press.
16. Pour the broth into the glass, filling it halfway. Add the garlic. Mix.
17. Water the lamb.
18. Add cooked vegetables.

With green beans, cabbage and quince

To make the dish fragrant, add spicy herbs, both dry and fresh, as well as spices. Greens spread immediately in a bunch. At the time of preparation, the dish is not stirred. This is a prerequisite for a harmonious taste.

Ingredients:

• lamb ribs - 1500 g;
• zira;
• onions - 400 g;
• salt;
• potatoes - 500 g;
• sweet pepper - 500 g;
• ground pepper;
• tomato - 500 g;
• green beans - 200 g;
• eggplant - 300 g;
• quince - 300 g;
• cabbage - 100 g;
• garlic - 7 cloves.

Cooking:

1. Rinse the meat component, pat it with a paper towel, chop coarsely.
2. Put the lamb at the bottom of the cauldron.
3. Sprinkle with hot pepper. Pour zira. To salt.
4. Peel and rinse the onion, cut into small cubes.
5. Pour on lamb.
6. Boil water, pour over tomatoes to facilitate peeling.
7. Cut into eight pieces.
8. Arrange over the onion.
9. Cut eggplant into cubes.
10. Pour a liter of water in a jar, pour a teaspoon of salt. Place the eggplant.
11. After half an hour, remove and arrange on tomatoes.
12. Peel potatoes and cut into cubes. Put on eggplant.
13. Cut pepper, remove seeds and internal partitions. Cut into strips. Put in a cauldron.
14. Cut green beans into strips four centimeters in size. To place to mutton.
15. Quince chop. Lay out on food.
16. Chop greens.
17. Sprinkle with vegetables.
18. Cover with cabbage leaves.
19. Pour in water, completely covering the ingredients.
20. Simmer for two hours by closing the lid.

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With potatoes, eggplant and beer

This dish is well suited for the holiday and for every day. For cooking, always use three times more meat than vegetables.

Ingredients:

• lamb - 2500 g;
• potatoes - 1500 g;
• spice;
• tomatoes - 1000 g;
• salt;
• eggplant - 4 pcs.;
• cilantro - 7 branches;
• Bulgarian pepper - 6 pcs.;
• basil - 30 g;
• onions - 500 g;
• light beer - 250 ml;
• garlic - 6 cloves.

Cooking:

1. Rinse the tomatoes, cut into four parts.
2. Place at the bottom of the cauldron.
3. Cut the pepper, remove the seeds. Place the third part on the tomatoes.
4. Peel the onions and chop them into cubes. Third place in a cauldron.
5. Rinse lamb, chop, half combine with vegetables.
6. Salt, sprinkle with spices.
7. Rinse greens, chop, sprinkle part on lamb.
8. Place the remaining prepared ingredients in the same order.
9. Peel potatoes tubers, chop, cover vegetables. Salt, add spices.
10. Pour in beer.
11. Close the lid.
12. Stew for four hours.

How to cook in Turkish?

A delicious, fragrant dish that can decorate any festive table, cause delight and surprise with a perfect taste.

Ingredients:

• lamb on the bone - 1 kg;
• carrots - 2 pcs.;
• chickpeas - a glass;
• onion - 1 pc.;
• potatoes - 4-5 tubers;
• salt.

Cooking:

1. Rinse the lamb, place in a large pot, pour water. Cook for 3-4 hours.
2. Pour the chickpeas with hot water and leave for a while while the meat is cooked.
3. After time, add chickpeas to the meat pan.
4. Peel the carrots, cut into large washers.
5. Cut the onion in half or leave a whole head.
6. Peel potato tubers, chop coarsely.
7. When the lamb is boiled, place the vegetables in the pan. Cook until cooked.
8. Sprinkle with spices, salt.
9. Close the lid, simmer for about an hour.

In a slow cooker

It is very convenient to cook in a slow cooker, with a minimum of participation. Put food, set the desired mode and you can forget about cooking. The oven itself will report the end of the process.

Ingredients:

• lamb - 870 g;
• laurel - 5 sheets;
• carrots - 3 pcs.;
• eggplant - 500 g;
• seasonings;
• onion - 3 pcs.;
• sweet pepper - 3 pcs.;
• dill - 30 g;
• tomato - 3 pcs.;
• cilantro - 30 g;
• garlic - 7 cloves;
• parsley - 30 g;
• champignons - 8 pcs.;
• salt.

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Cooking:

1. Peel the onion, cut into four parts.
2. Chop the carrots in circles.
3. Place vegetables in the bowl of the multi-pan.
4. Wash the lamb, cut the film.
5. Cut into small slices.
6. Cover the vegetables.
7. To salt.
8. Strip the pepper into strips.
9. Add to bowl.
10. Cut the eggplant into rings.
11. Arrange pepper on top.
12. Grind mushrooms with plates.
13. Put tomatoes in boiling water. After two minutes, remove, peel, chop.
14. Place on top of mushrooms.
15. Peel the garlic cloves, chop.
16. Sprinkle the dish.
17. Sprinkle with spices. To salt.
18. Set the "Extinguishing" mode.
19. Choose a time of three hours.
20. When the signal sounds, stop.
21. Sprinkle with chopped herbs.