Hello. Tasted this weekend very interesting dish called khashlama. I want to share the recipe.
Perhaps that is the east - is the first of what you might think, hearing the word. And indeed: khashlama - a dish of Armenia and the Caucasus. Its name comes from the word "hashel", which in Armenian means meat cooked piece. khashlama - a cold and at the same time, a vegetable dish. His recipe includes mutton, which traditionally used the nations east.
Tasty lamb khashlama contains such secrets:
Lamb to be young, lean, "bone", for example, ribs. The old meat do not recommend to buy, because it is very hard and does not have the special taste. Tomatoes, as the juicy vegetables, be sure to put on the top. They did not give rest to dry foods in the cooking process. Bulgarian pepper can be different, even green. He will bring a special touch of the dish. Meat to be three times greater than the vegetables and herbs. Cooking Khashlama need in their own juice for about two or three hours. All products are laying layers several times.
RECIPES Khashlama LAMB
1 kg. lamb;
7 tomato;
5 of bell peppers;
6 onion head;
pepper, salt to taste;
parsley.
Meat my little be dried with a clean cloth. Cut into pieces. They should be medium in size, preferably on the bone. Bulbs, cut into large rings, pepper - strips lengthwise, tomatoes - quartered. The cauldron products put layers: onions, peppers, tomatoes, lamb with salt and pepper. Then again, vegetables, and meat again. Such layers can be as much as would your capacity, but at the end of meal "harbor" tomatoes. Kazan cover with a tight lid, put on a weak fire. The process lasts about 3 or 4 hours. As a result, khashlama mutton becomes juicy and very tender. We decorate the top chopped herbs. This rich dish will feed the whole family!
Khashlama Serve in deep plates, sprinkle with herbs. The remaining liquid can be poured out of the cauldron as a stand for the bowl, and pour into a bowl with Khashlama. Breaking or pita bread and sit down at the table.
Bon Appetit!
