Caucasian cuisine delights us with delicious meat recipes.
Often, properly cooked meat with vegetables becomes a cult dish with the hostess, that its preparation brings, in addition to hearty, hot, pleasure from the process itself.
So mutton khashlama is a delicious dish that is prepared really simply and quickly, and at the same time you get both meat and a vegetable side dish.
Lamb khashlama - general principles of preparation
There is no "right" or "wrong" cooked khashlama, each housewife has this special dish in her own way, she has her own subtleties and cooking secrets. Two main ingredients act as a basis: meat and vegetables. Various sources say that one or another type of meat should be taken as the basis, in fact, there are no clear rules. Beef, pork, and chicken are good, but tastier, richer and more flavorful of khashlam can still be obtained with lamb.
The principle of preparation is as follows: in a thick-walled pan lay layers of lamb and vegetables: usually they take sweet pepper, tomatoes, onions, less often potatoes, eggplant, zucchini, garlic. There is no exact proportions and the presence of any ingredient - this is what the khashlama recipe is good for: prepared what is in the refrigerator, put it in a container and wait for the preparation of tender, juicy meat soaked in juice of fresh vegetables, spices, herbs and herbs.
In addition to vegetables and meat, mustaches-suneli, peas of sweet pepper, parsley, basil, cilantro, tarragon, black pepper, cloves, celery and other spices to taste are always put in hashlama.
Often, the dish is complemented with good pink or red wine. Hot lamb khashlama served with garlic and fresh herbs.
1. Lamb khashlama
Ingredients:
• a little more than a kilogram of lamb ribs;
• 0.5 kg of potatoes;
• 4 tomatoes;
• 3 sweet peppers;
• garlic - 2 heads;
• a bunch of parsley and dill;
• burning and black ground peppers - 20 g;
• salt - half a teaspoon.
Cooking method:
1. Prepare the vegetables. We take seeds from peppers and tomatoes.
2. Tomatoes cut in medium circles and put in a cast-iron pan.
3. Wash the mutton ribs, put in a cast iron on tomatoes, sprinkle with pepper and salt.
4. Peeled garlic, cut into thin plastics and put on the ribs.
5. On the garlic we put the bell pepper, cut into thin strips.
6. Put the potatoes, chopped into large cubes, on the pepper.
7. On the potatoes we put another bell pepper in a thin layer and tomatoes.
8. Salt everything, sprinkle with chopped parsley and dill, pour a little water and simmer over moderate heat for up to 4 hours.
9. During extinguishing, open the lid two times and remove the scale.
10. When serving, spread on portioned plates, sprinkle with chopped parsley leaves.
2. Armenian lamb khashlama
Ingredients:
• 1.5 kg of mutton fillet with bone;
• 6 medium tomatoes;
• 2 bell peppers;
• any greens (parsley, celery, dill);
• various spices at will
• liter bottle of beer;
• black pepper - 15 g;
• salt - to taste.
Cooking method:
1. We wash the lamb pulp, release it from the bone, cut out all the veins.
2. Cut the meat into small pieces of about 3 centimeters thick each.
3. Cut the bone with an ax into 3 parts and put in a cast iron.
4. On the bone we lay the chopped pulp, add salt, sprinkle with pepper and spices.
5. My greens, dried in paper towels and put on chopped meat.
6. Prepared bell pepper cut into a medium cube, put on the greens.
7. My tomatoes, keep them in boiling water for 3 minutes, remove the skin from them, cut into circles and spread on bell pepper.
8. The contents of the iron is poured with beer to half the volume.
9. Stew for 2 hours over low heat.
10. Ready lamb khashlama stewed in beer, put on a flat plate, sprinkle with herbs.
3. Georgian lamb khashlama
Ingredients:
• lamb brisket with cartilage weighing 0.5 kg;
• 5 cloves of garlic;
• 1 bunch of fresh parsley and dill;
• 1 carrot;
• onion head;
• 1 root of parsley and celery;
• 2 bay leaves;
• salt - 5 g;
• spices as desired.
Cooking method:
1. We wash the breast, cut the veins.
2. Cut the meat with an ax into small pieces, so that each piece has a bone.
3. Put the chopped brisket into a cast iron, add 1.5 cups of water, cook over low heat, not forgetting to remove the foam after boiling.
4. Peel the root of celery and parsley, wash, cut into medium cubes.
5. We clean the carrot, wash it, cut it into thin circles.
6. Onion - cut into small crumbs.
7. The leaves of parsley and dill are washed and dried with a paper towel.
8. On lightly cooked meat, put a bunch of parsley and dill.
9. From the top we lay out all the other products in order.
10. Pour a little salt, pepper, seasonings, add bay leaf and simmer with the lid closed for 4 hours over moderate heat.
11. At the end of this time, pour the existing broth into another deep cup.
12. We take celery root, parsley, dill bundles with parsley, bay leaf from a cast iron.
13. Put the stew on a portioned flat plate.
14. In the broth, squeeze the garlic through the garlic press and pour the meat with it.
15. Next to the meat we put stewed vegetables with herbs.
4. Lamb khashlama in a slow cooker with mushrooms
Ingredients:
• mutton meat with bones - a little less than a kilogram;
• 3 carrots;
• 5 medium eggplants;
• onion - 3 heads;
• 3 bell peppers;
• 3 tomatoes;
• 5 cloves of garlic;
• 1 bunch of fresh parsley, cilantro, dill;
• 8 fresh champignons;
• any seasonings;
• salt - on the tip of a teaspoon;
• 4 leaves of parsley.
Cooking method:
1. We prepare all the vegetables: wash, peel, take out the seeds.
2. Onion cut into thin strips, put in the capacity of the multicooker.
3. Carrots - in thin circles, put on the onion.
4. Cut the meat cleaned from all veins into medium pieces (it is better to take the meat with the bones, since it is from the bones that the dish will turn out even more aromatic and appetizing).
5. Put the meat on vegetables, salt, sprinkle with pepper and spices.
6. On top of the meat, spread the sweet pepper sliced in strips.
7. On pepper we put thin circles of eggplant.
8. Mushrooms cut into medium plastics and spread on the eggplant.
9. Tomatoes are kept in boiling water for about 5 minutes, peeled, cut into circles and put on mushrooms.
10. Put the plates of garlic in the last layer, sprinkle with spices again.
11. The slow cooker is set to "quenching" and simmer for 3 hours.
12. During extinction, open the multicooker lid several times and mix all the products well.
13. After the complete softening of all the products, mix everything again and put it on a large serving plate, sprinkle with chopped parsley and dill leaves.
5. Spicy lamb khashlama with potatoes in beer
Ingredients:
• 0.5 kg of lamb meat;
• 7 medium potatoes;
• 6 tomatoes;
• 3 eggplants;
• 4 bell peppers;
• 5 onion heads;
• 6 cloves of garlic;
• 300 ml of not strong beer;
• a bunch of fresh basil;
• 7 stalks of cilantro;
• salt - 10 g;
• any seasoning.
Cooking method:
1. Prepared tomatoes are cut into 4 parts and put in a cast iron.
2. Two bell peppers, we take out the seeds, cut into thin strips, put on tomatoes.
3. Cut a few onion heads with crumbs, spread on pepper.
4. The meat is cut into medium pieces.
5. One part of the meat is put in a cast iron on vegetables, sprinkled with spices, salt.
6. We chop the washed greens with a knife and pour it to the second half of the meat.
7. On the first part of the meat we spread the peeled potatoes in their entirety, the second part of the meat with herbs, again sprinkle with salt and spices.
8. Pour all the contents with beer, simmer for 4 hours over moderate heat.
9. Before serving, stir everything and put it on a flat dish.
6. Lamb khashlama with green beans, cabbage and quince
Ingredients:
• mutton ribs - 1.5 kg;
• 3 onion heads;
• 3 medium potatoes;
• 300 g eggplant;
• 3 tomatoes;
• 3 sweet peppers;
• 2 quinces;
• 2 medium leaves of cabbage;
• 4 pods of green beans;
• 1 head of garlic;
• a bunch of parsley;
• seasoning zira - half a pack;
• salt - 10 g;
• hot pepper mixed with black - 20 g.
Cooking method:
1. Separate the mutton ribs from each other and put in the cast iron with the fat side down, add salt, sprinkle with ground peppers and zira.
2. On the ribs spread the onion, chopped into small crumbs.
3. Onion - tomatoes, cut into 4 parts.
4. On top of the tomatoes we spread the eggplants cut into a small cube without the skin and the potatoes in a cube (the potatoes must be placed on top of the tomatoes, because if you put it under the tomatoes, it can boil badly due to the excreted tomato juice).
5. Put the bell pepper on the potatoes - thin straws.
6. On the peppers, spread the bean pods and quince diced.
7. In the middle of all the ingredients we stick a head of garlic in the peel, spread slices of cabbage leaf and coarsely chopped parsley over the entire surface.
8. Cover with a large cabbage leaf, put on a strong fire until bubbling bubbles appear.
9. After boiling, reduce the heat and simmer another 1 hour.
10. Put the stewed khashlama on a flat plate in hot form, next to it we put the tortilla baked in the pan.
Lamb Khinkali - Useful Tips
• Unusually delicious is the khashlama seasoned with feta cheese.
• Do not repent a large amount of laurel, cloves and allspice in khashlama. The fact is that these spices do not immediately reveal their aroma, and after lying down for some time in a dish, they can give a hot bitter taste and a strongly expressed specific aroma.
