Lamb khashlama

Lamb khashlama is a divine oriental dish made from a large amount of meat. The dish also includes various vegetables and aromatic green vegetables. Armenian khashlama is traditionally prepared from mutton or lamb, but Georgian khashlama is made from beef or veal. A dish of breathtaking deliciousness, nourishing, bright - well, who would refuse this? The rich broth perfectly complements meat and vegetables! In today's selection we will look at lamb khashlama. Watch and remember.

Classic Armenian lamb khashlama

Classic Armenian lamb khashlama is the simplest dish possible. If you don't like spending time in the kitchen, this recipe is for you. I love to cook, but spending all my free time in the kitchen is not for me. Everything that is simpler is mine! If you are a lazy housewife like me, quickly run to the kitchen and prepare this masterpiece!

1. 
   Classic lamb khashlama is easy to prepare at home. So, take the lamb and cut it into pieces.
2. 
   Rinse the meat thoroughly in cold water.
3. 
   Take a container with thick walls and a heavy bottom. Rinse the fleshy tomatoes, dry them and cut them into fairly thick slices. Line the bottom of the container with them.
4. 
   Rinse and dry bell peppers. Cut in half and remove the stem and innards and place on top of the tomatoes.
5. 
   Next, make a layer of lamb.
6. 
   Add tomatoes and peppers again. Remove the peel from the onion and place the whole head in the pan. Rinse the hot pepper and place it in a saucepan. Salt each layer.
7. 
   Fill with water. You don't need a lot of water; vegetables and meat will give their juice.
8. 
   Place the pan on the fire, setting the heat to medium. Wait for the contents to boil and cover with a lid. Minimize heat and simmer for about an hour.
9. 
   Wash the potatoes and remove the skins using a vegetable peeler. After an hour, place the potatoes in the pan. And cook for another 20-25 minutes depending on the size of the root vegetables.
10. 
    Divide the appetizing dish into portions. Decorate with greens.
11. 
    Khashlama is served with or without broth.
12. 
    The food turns out mega juicy and tender. Bon appetit!

Lamb khashlama with beer

Lamb khashlama made with beer has an unsurpassed taste. A bright and beautiful treat with tender meat and an abundance of vegetables creates a festive atmosphere. The dish is prepared very simply. The main thing is to prepare fresh and juicy products of good quality. And then it will go on as usual.

Cooking time – 2 hours 30 minutes

Cooking time - 20 minutes.

Portions – 8

Ingredients:

• Lamb – 500 gr.
• Tomatoes – 2 pcs.
• Onions – 3 pcs.
• Carrots – 1 pc.
• Bell pepper – 2 pcs.
• Potatoes – 3 pcs.
• Beer – 500 ml.
• Greens - a bunch.
• Salt - to taste.

Cooking process:

Step 1.Take lamb, wash thoroughly in cold water, dry and cut into pieces.

Step 2. Take a container with thick walls and a heavy bottom, ideally a cauldron. Fold in the meat and add salt.

Step 3. Remove the husks from the onions and plan them into rings. Wash the carrots and use a vegetable peeler to remove the peel and cut into slices.

Step 4. Cover the meat with the prepared vegetables.

Step 5. Wash the potatoes, remove the skins using a vegetable peeler, and chop as desired.

Step 6. Cover the vegetables with potatoes. Add some salt.

Step 7. Rinse the fleshy tomatoes, dry them and cut them into fairly thick semicircles. Rinse and dry the bell pepper. Cut in half and remove the stem with the insides, cut as desired.

Step 8. Line the potatoes with them. Rinse and chop the greens, sprinkle on top of the vegetables, add salt and pour in the beer.

Step 9. Cover the cauldron with a lid and place on the fire, setting the heat to medium. Wait for the contents to boil. Minimize heat and simmer for at least 2 hours, periodically checking the meat for doneness.

Step 10. Taste for salt. Balance the flavor if necessary.

Step 11. Divide the elegant dish into portions.

Step 12. The food turns out appetizing, and the meat falls apart into fibers.

Step 13. Treat your loved ones. Enjoy with pleasure! Bon appetit!

Lamb khashlama over a fire in a cauldron

Lamb khashlama over a fire in a cauldron turns out divine - that's an understatement. Dishes cooked over a fire have a specific taste that increases appetite. The atmosphere of cooking itself brings unforgettable emotions. The passionate process of bringing an idea to life simply cannot be explained in words. You need to take it and do it to experience it for yourself!

Cooking time – 3 hours 00 minutes

Cooking time - 30 min.

Portions – 6

Ingredients:

• Lamb – 2 kg.
• Tomatoes – 500 gr.
• Onions – 1 kg.
• Bell pepper – 500 gr.
• Garlic – 1 head.
• Basil – 50 gr.
• Parsley – 50 gr.
• Cilantro – 50 gr.
• Light beer – 500 ml.
• Zira - to taste.
• Ground coriander - to taste.
• Khmeli-suneli - to taste.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

Step 1. First of all, light the fire so as not to waste time. Take good quality lamb. Rinse and dry with paper towels. Divide into large parts, removing unnecessary veins.

Step 2. Rinse and dry the bright bell pepper. Cut in half and remove the stem with the insides, cut as desired. Wash the fleshy tomatoes, dry them and cut them as you like. Remove the husks from the bulbs and cut them into half rings.

Step 3. Rinse the greens, shake off excess moisture and chop with a knife.

Step 4. Place the cauldron on the fire. Place half of the onion on the bottom. Next, half the tomatoes and peppers. Place lamb on top. Season with salt, pepper, suneli hops, ground coriander and ground cumin.

Step 5. Place the peppers, tomatoes and onion half rings again. Fill with light beer.

Step 6: Test the fire. Leave to simmer for 2.5 hours.

Step 7. Peel and chop the head of garlic in a convenient way. After 2.5 hours, sprinkle the khashlama with garlic and herbs. Stir and carefully remove the cauldron from the heat.

Step 8. Divide the appetizing dish into portions. Serve to guests. Enjoy an extraordinary meat dish. Bon appetit!

Lamb khashlama with potatoes and vegetables

Lamb khashlama with potatoes and vegetables turns out mega tasty, and most importantly affordable.Difficulties may arise with finding tasty, high-quality meat. But in modern realities, I think it won’t be difficult to find lamb. Everyone will like a hearty and bright dish, and most importantly, you don’t need to constantly monitor the dish - fold it and forget it!

Cooking time – 2 hours 30 minutes

Cooking time - 30 min.

Portions – 5

Ingredients:

• Lamb – 400 gr.
• Tomatoes – 200 gr.
• Onions – 50 gr.
• Bell pepper – 50 gr.
• Potatoes – 250 gr.
• Vegetable oil – 50 ml.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

Step 1: Gather ingredients for a delicious treat. Take the lamb and cut it into pieces. Rinse the meat thoroughly in cold water and dry with paper towels.

Step 2. Rinse and dry the bell pepper. Cut in half and remove the stem with the insides, cut into strips. Remove the peel from the onion and cut into half rings.

Step 3. Rinse the fleshy tomatoes, dry them and cut them into fairly thick semicircles. Wash the potatoes, remove the skins using a vegetable peeler and cut into slices.

Step 4. Take a vessel with thick walls and a heavy bottom, ideally a cauldron. Pour out the oil. Line the bottom of the container with half the onion.

Step 5. Next, add bell peppers and potatoes. Add some salt and pepper.

Step 6: Distribute the lamb, tomatoes and remaining onions. Salt and pepper again.

Step 7. Place the cauldron on the fire, setting the heat to medium. Cover with a lid. Wait for the contents to boil and minimize heat. Simmer for at least 2 hours.

Step 8. After 2 hours, divide the bright dish into portions. Decorate with herbs and treat your family. Bon appetit!

Lamb khashlama with eggplants

Lamb khashlama with eggplant is a chic dish. An abundance of vegetables with boiled and tender meat melts in your mouth. Just the sight makes your mouth water. This easy-to-prepare dish will not take much effort from you. This amazing masterpiece will be appreciated by everyone without exception. It's tasty, satisfying and healthy!

Cooking time – 2 hours 10 minutes

Cooking time - 30 min.

Portions – 6

Ingredients:

• Lamb – 1.5 kg.
• Tomatoes – 300 gr.
• Onions – 200 gr.
• Bell pepper – 400 gr.
• Eggplants – 400 gr.
• Potatoes – 250 gr.
• Green beans – 100 gr.
• Cabbage – 200 gr.
• Quince – 0.5 pcs.
• Parsley - a bunch.
• Garlic - to taste.
• Ground red pepper - to taste.
• Salt - to taste.

Cooking process:

Step 1. So, collect all the necessary products for a gastronomic masterpiece. Take the lamb and cut it into pieces. Rinse the meat thoroughly in cold water. Rinse vegetables and herbs thoroughly and dry.

Step 2. Place the lamb in a heavy pan. Add some salt and pepper. Remove the peel from the onion, chop it finely and put it in a saucepan. Roughly chop the fleshy tomatoes. Layer with the next layer.

Step 3. Peel the potatoes and eggplants using a vegetable peeler. Chop and throw into the pan.

Step 4. Add some salt. Add green beans. Cut the bell pepper in half and remove the stem and innards, chop and place on top of the beans. Cut the quince into middle parts and place in a saucepan. Quince will add sweetness to the dish.

Step 5. Tear a few cabbage leaves with your hands and cover the vegetables. Remove the top peel from the garlic and stick it into the center. Chop the greens and sprinkle on top. Add some salt.

Step 6. Cover with cabbage leaf. Place the pan on the fire, setting the heat to medium.Wait for the contents to boil and cover with a lid. Minimize heat and simmer for at least one and a half hours.

Step 7. Divide the finished delicious dish into portions. Serve the dish with pita bread or flatbread.

Step 8. Treat your family to the most delicate khashlama.Step 9. Enjoy this delicious, colorful dish. Bon appetit!

Khashlama in a slow cooker from lamb

Lamb khashlama in a slow cooker comes out mega appetizing. Tender vegetables with boiled meat melt in your mouth. The dish is as simple as possible - prepare the ingredients and put them in a bowl, close it, wait and you're done! Tasty, satisfying and effortless. A great option for busy people!

Cooking time – 2 hours 00 minutes

Cooking time - 30 min.

Portions – 3

Ingredients:

• Lamb – 500 gr.
• Tomatoes – 3 pcs.
• Onions – 2 pcs.
• Bell pepper – 1 pc.
• Eggplant – 1 pc.
• Carrots – 1 pc.
• Parsley - a bunch.
• Khmeli-suneli - to taste.
• Vegetable oil – 2 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Remove the peel from the onion, rinse, and cut into rings. Wash the carrots and remove the peel with a vegetable peeler, cut into circles. Rinse the fleshy tomatoes and cut into slices. Pour oil into the bottom of the multicooker bowl. Add onions, carrots and some tomatoes.

Step 2. Wash the eggplants and cut into slices. Spread half over vegetables.

Step 3. Wash the lamb thoroughly in cold water and cut into pieces. Place on vegetables. Salt and season with suneli hops. Rinse and dry bell peppers. Cut in half and remove the stalk with entrails, cut into strips, and place on top of the meat.

Step 4: Next, repeat the tomato and eggplant layers. Salt and season with suneli hops. Rinse the parsley and place on top of the vegetables.

Step 5. Close the lid of the device.On the multicooker panel, select the “Stew” program, set the timer for 1 hour 30 minutes, press “Start”. When the appliance notifies you of the end of cooking with a sound signal, open the lid.

Step 6. Divide the appetizing elegant dish into portions. Decorate with greens. Treat your loved ones. Enjoy with pleasure!