There is hardly another dish but Khashlama that causes so much debate among cooking connoisseurs. Some people are untiring in arguing about the origin of the dish, others claims Khashlama has a history of more than one thousand and five hundred years, third discuss the recipe and the ways of cooking while the dish becomes more and more popular. It is the meat that is main ingredient of Khashlama. Fresh tomatoes and sweet peppers cut in large pieces, arranged in layers and flavoured with garlic, cilantro, parsley and dill are being stewed for three hours over low heat. The effect will be beyond all expectations. Khashlama is the dish you will absolutely cook again. Enjoy!
Click “Like”, share your experience, ask questions and comment. Full recipe at vsegdavkusno.ru/recipes/hashlama
Ingredients:
• lamb - 1 kg
• sweet pepper - 500 g
• tomatoes - 800 g
• bulb onion - 500 g
• parsley - 20 g
• cilantro - 30 g
• dill - 20 g
• peppercorn - 10
• salt - 1½ tbsp
• ground black pepper - ½ tsp
• ground sweet paprika - 1 tbsp
• garlic - 5 cloves
• chili peppers - 1
• bay leaf - 4
Preparation:
1. Pour boiling water over tomatoes and leave for 10 minutes. Then peel them and cut in large slices.
2. Cut the onion into half rings, sweet pepper in large pieces. Chop up the parsley, cilantro, dill and garlic.
3. Lay tomatoes into a large heavy-bottomed pot and salt a bit. Then follow with the layers of onion, meat and sweet peppers. Add peppercorns, a bit of salt, ground pepper, paprika and garlic. Repeat the layers of tomatoes, onion, meat, pepper, sprinkle with fresh greens and the rest of spices. Finish laying out with pieces of pepper and onion.
4. Cover the lid and stew for 3 hours over low heat. When serving garnish the dish with fresh greens. Enjoy!
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15 июл 2018
