Meat dishes are a fundamental part of any festive (and not only) table. Hearty and tasty food has always been popular. But what kind of cuisine can boast a real abundance of meat dishes? Of course, Georgian. Her meat dishes are not only traditional, but also incredibly tasty, rich and aromatic. One of those is lamb khashlama. For everyone who wants to master the skill of cooking this dish, a recipe will be presented below with a detailed description of the actions and all components. But be prepared for the fact that the whole process will take a lot of time. In this case, the meat is cooked for at least 4 hours, or even all 8. Therefore, be sure to stock up on patience and enough free time. After all, cooking does not endure haste.
Khashlama. Recipe
Let's start with the selection of products that we need for this dish. Their list is quite short, and the ingredients themselves can be purchased at any appropriate store throughout the year. That is why khashlama is a dish available for cooking for almost every housewife.
- one and a half kilograms of lamb;
- a similar amount of potatoes;
- sweet bell pepper;
- ripe tomatoes;
- salt to taste.
It is worth noting some of the most interesting features of the preparation before starting the description of the dish itself. Khashlama, the recipe of which will be given below, does not contain absolutely no spices and spices with which, as a rule, Georgian cuisine is saturated . But the end result will not be bland because of this, you can be sure. The dish should be very tender and juicy.
Khashlama (the recipe focuses on this kind of meat) is necessarily prepared from lamb. Some cooks prefer to use something else instead of her, fearing that the product will be hopelessly spoiled by a specific smell. However, in this case, you can not worry about this. In the dish, lamb will have a delicate meat aroma, which will not overshadow the process of eating.
We start cooking. The meat should be divided into large pieces and put in a pre-prepared capacious pan. The fat side should lie on the bottom of the dishes. Recall that this is a traditional Georgian hashlama. The recipe contains all the necessary ingredients. Departures can spoil the taste of the whole dish, so you can’t add any more vegetables (for example, onions, carrots, etc.), replace mutton with beef or pork, and you can not change the stages of the cooking process in any order.
The next step is to put vegetables in a pan. Peel the potatoes and in no case do not cut. Otherwise, it will boil down to a puree state, and we do not need to achieve this. Only whole medium-sized potatoes will provide a unique taste to a dish such as hashlama. The recipe also includes larger tubers, if any. Tomatoes and peppers are placed on top of the potatoes, which already previously will need to be cut into thin slices. All this is poured with cold water so that the potato is covered with it to half.
The dish should boil over low heat. After this, meat with vegetables must be left to simmer for a long time without a lid. If you noticed that in the process of cooking all the liquid has evaporated, you first need to let the meat lightly fry in a saucepan on its own juice. Only after a while should water be added. After the expiration of this period, the ready-made mutton with vegetables can already be served.
Khashlama is ideal as the main dish for the holiday, where men will be present. This extremely tasty and fragrant meat delicacy, in addition to simplicity, will certainly appeal to its fullness.