Khashlama with potatoes

Step-by-step preparation

Cooking time: 3 hr 10 mins

1. STEP 1

   

   How to make khashlama from beef with potatoes in a cauldron? Prepare all the necessary products. The most delicious khashlama is made from beef, lamb or veal. The recipe used the pulp of young beef.

2. STEP 2

   

   Peel the potatoes, garlic and onions. Wash the potato tubers thoroughly in clean water. Cut the peppers in half, remove the stem and seeds. Rinse all vegetables and herbs in running water.

3. STEP 3

   

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

4. STEP 4

   

   Chop the potatoes coarsely; if your tubers are small, you can leave them whole. Divide each pepper half 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 accustomed to).

6. STEP 6

   

   It is better to cook khashlama in a saucepan with a thick bottom and sides, or in a cauldron, so the dish will turn out tastier and richer (I usually cook in a cauldron). The article on saucepans, the link at the end of the recipe, will help you choose the ideal soup pot. Visually divide all the components into two parts, we will repeat all the layers twice. Place pieces of meat in the first layer on the bottom of a cauldron or pan.

7. STEP 7

   

   Lightly salt and pepper, place chopped herbs on the meat. Parsley, cilantro and basil work well.

8. STEP 8

   

   Place garlic, onion and bell pepper on top.

9. STEP 9

   

   Next comes the turn of the potatoes, lightly salt and pepper again. Place half of the chopped tomatoes on top of the potatoes. I also used a few cherry tomatoes.

10. STEP 10

    

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

11. STEP 11

    

    Next, again make a layer of herbs, garlic, onions, and peppers. Finish the layers with potatoes and tomatoes.

12. STEP 12

    

    Lightly salt, add some of your favorite spices and sprinkle with herbs. Pour 2 glasses of cold water. Cover the cauldron with a lid and place the khashlama over high heat. When a characteristic gurgling sound appears in the cauldron, i.e. the water boils, then reduce the heat to low and cook the dish for about three hours.

13. STEP 13

    

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

Comments on the recipe

ninaola

29.07.2023

4.6

The website has a video for the recipe for khashlama with beef. It will make it easier to prepare this dish.