Lamb khashlama

Name: Lamb khashlama
Total time: 4 h 30 min
Yield: 4
Ingredients: 700 g Mutton; 4 Onion; 4 Tomatoes; 1 Bell pepper; to taste Salt; to taste Ground black pepper

No oil or water, just put everything in a cauldron and stew! Lamb khashlama is a famous recipe in Caucasian cuisine. It is meat stewed with vegetables in its own juice, making it surprisingly soft and aromatic. There are many varieties of this dish, you can use different meats and chicken, and absolutely any vegetables can be added. It can be eggplants, zucchini, cabbage, potatoes are often added, then no side dish is needed for khashlama. The principle remains the same - long stewing without fat and liquid.

73

12218

Violet Mitchell

Recipe author

Calories

357kcal

Protein

34g

Fat

19g

Carbs

15g

*Nutrition per serving

Ingredients

Servings: 4

700g

4

4

1

to taste

to taste

Step-by-step preparation

Cooking time: 4 hr 30 mins

STEP 1
Prepare food. Wash the meat and dry with a paper towel, peel the onion, wash the tomatoes and peppers.
STEP 2
Cut the meat into medium pieces.
STEP 3
Cut the onion into large half rings.
STEP 4
Cut the pepper into strips.
STEP 5
Cut the tomatoes into large slices.
STEP 6
Place onions on the bottom of the cauldron.
STEP 7
Place a layer of tomatoes on top of the onions.
STEP 8
Next comes a layer of meat, onions and peppers. Salt and pepper the meat on top.
STEP 9
Top everything with tomatoes. Add a little salt and pepper. We don't pour water! Simmer on the lowest heat for 4 hours.