Armenian beef khashlama is an unusually tasty dish that is prepared extremely quickly and easily. It is worth noting that such a dinner can be done not only on the basis of calf meat, but also using lamb and even chicken.
Beef Khashlama Recipe - Essential Ingredients:
- fresh beef (preferably ribs with fatty layers) - one kilogram;
- Bulgarian pepper (preferred color is green) - three large pieces;
- ripe tomatoes - four large pieces;
- fresh greens (basil, parsley, dill, kondari, cilantro) - one large bunch;
- potatoes - six medium tubers;
- iodized salt - one small spoon;
- hot red pepper - ¼ part of the pod;
- garlic - three small cloves;
- onions - a pair of large heads.
Beef Khashlama: Meat Processing
It is recommended to take fatty beef (with pulp and bone) for such a dish. Thus, the meat must be washed, remove unnecessary veins and cut into medium pieces. Next, you need to start preparing other ingredients.
Beef Khashlama: Vegetable Processing
For such an Armenian dish, it is advisable to purchase medium-sized vegetables, since in the process of forming khashlama it is recommended that they be laid out in whole or coarsely chopped dishes.
Green bell pepper, several potato tubers, onions and ripe tomatoes must be thoroughly rinsed in warm water and then peeled and stalked. After that, tomatoes need to be cut into thick circles, sweet pepper into four longitudinal parts, and onions in large rings. Next, wash the fresh herbs and chop it coarsely.
Beef khashlama: heat treatment of a dish
Prepared calf meat must be put in a deep metal pan (at least three liters in volume), pour with drinking water so that the pieces of the product are completely immersed in liquid, add the required amount of iodized salt and put the dishes on the stove. Cooking beef is recommended for at least sixty minutes. After the meat becomes soft, it is necessary to drain the broth from the pan, leaving only a little liquid at the bottom.
Beef Khashlama: Forming a Dish
On top of boiled beef, peeled potato tubers (whole),
onions, ripe tomatoes and bell peppers are required. Each layer of vegetables must be seasoned with salt and chopped herbs. On top of the dish you also need to salt and lay out the broken pod of red pepper to it.
Next, close the pan with a lid and cook the khashlama for forty minutes over low heat. During the heat treatment, all the vegetables will give their juice, and the dish will turn out to be aromatic and tasty.
Proper serving
After forty minutes, the dishes must be removed from the stove and kept under the towel for another quarter of an hour. Then the khashlama should be laid out on plates, sprinkled with plenty of fresh herbs, add grated garlic and serve for dinner along with beef broth in a bowl.