Khashlama from mutton is a popular Caucasian dish consisting of meat and vegetables, layered, flavored with spices and stewed in their own juice for three hours. The result is an incredibly aromatic, appetizing, rich food, which you can feed a huge family, feeding it to the table as a satisfying second.
How to cook hashlama from lamb?
Soup hashlama from lamb cooks easily and simply. To do this, you need thick-walled dishes, in which layeredly lay out meat and vegetables. First lay the onions, then - sweet peppers and tomatoes. From above place pieces of fat lamb and seasoning. Layers are repeated several times, put the dishes on a slow fire and cook under the lid for 3 hours.
- Delicious hashlama from mutton will be obtained only with the use of quality products. Preferably use young lamb or dairy lamb meat. In this case, the cooking process will take no more than 2 hours.
- Vegetables should be cut very large, and with tomatoes to peel.
- To prepare hashlama, do not use water. In an extreme case, for 1 kg of meat take only 250 ml of liquid.
- Strengthen the taste of ingredients with a small portion of wine.
Recipe of hashlama from lamb in Armenian style
Khashlama from mutton in Armenian is a combination of tender meat and juicy vegetables, stewed in aromatic broth, seasoned with spices and tart red wine. Distinctive feature - the dish is stewed without water in wine, and the layers are laid out so that the tomatoes are on top. To preserve the integrity of the vegetables, the dish is not mixed.
Ingredients:
- lamb's shoulder blade - 1.5 kg;
- tomatoes - 6 pcs .;
- onion - 4 pieces;
- sweet pepper - 3 pieces;
- hot pepper - 2 pcs .;
- black peppercorns - 5 pcs .;
- bay leaves - 2 pcs .;
- wine - 250 ml;
- a clove of garlic - 5 pcs .;
- fresh parsley - 40 g.
Preparation
- Slice the lamb and vegetables with large chunks.
- Lay in layers: meat, onion, garlic, sweet pepper, hot peppers and tomatoes. Repeat the layers.
- Pour in the wine and stew for an hour.
- Add spices and simmer for another 30 minutes.
- Khashlam Armenian from mutton is served in deep plates with greens.
Khashlama from mutton in Azerbaijani
Khashlama from mutton is a recipe that has many versions of cooking. In the Azerbaijani version, first cook the meat, then add the vegetables, while they are not laid out in layers, but simply immersed in the cauldron and pressed to softness. This technique allows you to get a strong clear, rich meat broth and not to digest the vegetables.
Ingredients:
- lamb on the bone - 1.2 kg;
- onion - 4 pieces;
- tomatoes - 3 pcs .;
- sweet pepper - 4 pcs .;
- hot pepper - 1 piece;
- boiling water - 750 ml;
- bay leaves - 2 pcs .;
- cloves of garlic - 3 pcs.
Preparation
- Pour the meat with boiling water and cook for an hour.
- Put chopped vegetables, spices.
- Khashlama Azeri from lamb stews under the lid for 40 minutes.
Haslam from mutton ribs
Khashlama from lamb and potatoes is a nutritious food for the whole family. Traditionally, the dish is stewed without water, and as potatoes take a lot of liquid - the dish is cooked on mutton ribs. The latter are characterized by high fat content and, during prolonged fretting, release a lot of juice and gelling agents, making the vegetables softer and more tender.
Ingredients:
- lamb ribs - 1 kg;
- potatoes - 5 pcs .;
- sweet pepper - 3 pieces;
- tomatoes - 4 pcs .;
- garlic head - 2 pcs .;
- bay leaves - 2 pcs.
Preparation
- Put on the bottom of tomato slices, top lay ribs and garlic, then, sweet pepper and potatoes.
- Add the tomatoes and laurel.
- Khashlama from lamb is stewed with a small fire for 3.5 hours.
Hashlama from mutton on beer - recipe
For many people cooking hashlama from lamb is an opportunity to diversify tastes and flavors. In the Caucasus they prefer to put out a dish in beer. In the process of prolonged languor, alcohol completely evaporates, leaving behind an incredibly rich bread aroma, a bitter aftertaste and fiber that breaks into fibers.
Ingredients:
- lamb - 1,5 kg;
- potatoes - 1 kg;
- carrots - 550 g;
- onions - 550 g;
- pepper - 800 g;
- tomatoes - 1 kg;
- salt - 40 g;
- coriander - 60 g;
- beer - 500 ml.
Preparation
- Cut salted meat and set aside for 30 minutes.
- Lay the layers of meat, onions, carrots, potatoes, peppers, tomatoes.
- Add beer and greens.
- Khashlama from lamb with beer is stewed under the lid for 3.5 hours.
Hashlama from mutton on a fire - recipe
Khashlama from mutton on a fire in a cauldron is an option for those who are tired of meat on coals. Unlike the latter, the dish does not require constant presence, and its duration of preparation perfectly compensates for the taste and aroma. The main thing is to control the heat level: the khashalama must be in a state of slow languor for 3 hours.
Ingredients:
- lamb - 3,5 kg;
- onions - 2 kg;
- tomatoes - 1,5 kg;
- sweet pepper - 1 kg
- fresh herbs - 200 g;
- carrots - 1,5 kg;
- beer - 1.5 liters.
Preparation
- Lay the ingredients consistently: meat, pepper, carrots, onions, tomatoes, greens.
- Repeat the layers three times, pour in the beer and set the kazan over the fire.
Hashlama from lamb with eggplants - recipe
Khashlama from mutton with vegetables is a classic of Caucasian cuisine, but each nation brings in its traditional composition favorite ingredients. Often eggplants are added to the dish, and it's not strange: they perfectly match with meat, quickly absorb odors, do not boil and have juicy pulp, perfectly complementing the tenderest meat.
Ingredients:
- lamb on the bone - 850 g;
- lard - 150 g;
- eggplant - 1 piece;
- onion - 2 pieces;
- sweet pepper - 3 pieces;
- tomatoes - 250 g;
- a clove of garlic - 3 pieces;
- water - 500 ml.
Preparation
- Drain the fat from the fat and fry it with lamb and onions.
- Lay the eggplant, pepper and tomatoes.
- Add water, garlic and simmer under the lid for 1.5 hours.
Hashlama from mutton in a multivark
The recipe for cooking hashlama from mutton assumes a long quenching on fire in the cauldron. Now it can be done at home, using the multivark. Moreover, the latter provides the dish with a uniform warming and juiciness without using water. To prepare, you need to lay the components and set the desired mode.
Ingredients:
- lamb - 800 g;
- carrots - 3 pieces;
- tomatoes - 4 pieces;
- onion - 2 pieces;
- a clove of garlic - 4 pieces;
- pepper - 2 pcs.
Preparation
- Lay the ingredients in layers: onions, carrots, meats, peppers, tomatoes, garlic.
- Khashlama from mutton is cooked in the "Quenching" mode for 4 hours.