A meat dish - khashlama, without which it is difficult to imagine the abundant Kakhetian or Imeretian feasts, is prepared simply simply. All that is needed for this is to choose a thicker piece of fatty beef brisket on the market, certainly on the ribs. And cook the meat according to the traditional recipe. Of course, lamb khashlama also has the right to life, but I prefer beef.

In some regions of Georgia, it is more difficult to prepare khashlama, the recipe involves the addition of many seasonings, vegetables - and such a treat, as a rule, for a wedding or other celebration, but more often even at such feasts, the recipe for making khashlama is very simple. And if you just want to have a delicious lunch or please your loved ones with a delicious meat dish, then it will definitely come in handy.

Ingredients for making khashlama for 6-7 servings:

beef brisket (2-3 kg),

red and white onions (2 medium heads each),

green cilantro or young parsley (70-100 g),

celery (stems and roots) to taste

bay leaf (2 pcs),

salt and hot pepper (in pods) to taste

How to cook khashlama:

Beef, even brisket, takes a long time to cook. And the most relish in khashlama is soft, well-cooked meat. Therefore, start cooking about three hours before serving, it will not work faster.

First, rinse the meat, dry it on napkins, and then chop it into pieces so that each one is with a bone. Do not grind, the pieces should be large.

Put the sliced ​​​​brisket in a cauldron (cauldron), add 5 liters of filtered and chilled water. Toss the washed cilantro over the meat (set aside a little for serving), then the peeled onions, celery roots and separately sliced ​​celery stalks.

Make the fire under the container small - and wait for the boil. Carefully remove all the foam and cook the broth with a small boil - just like you cook aspic. Three hours is the minimum.

Cut the pepper pod, remove the bitter seeds, cut the flesh into strips. Together with the bay leaf, add to the khashlama about 20 minutes before it is ready.

In a large deep dish, place the fragrant pieces of brisket, sprinkle with salt and finely chopped (previously set aside) cilantro. If desired, meat can be poured with broth, but Georgians usually serve it separately. Fresh cheese and hot pita bread will come in handy. In addition, cheese pies are always served at Georgian feasts.

National Caucasian dishes are represented by a wide variety of recipes. One of the most popular dishes is lamb khashlama - this dish is cooked in Georgian, Armenian, Ossetian and other oriental cuisines, it is often made at home. If you follow all the nuances and strictly adhere to the recipe, you will get an incredibly fragrant, tasty, satisfying treat.

How to cook lamb khashlama

Among the variety of delicious and mouth-watering dishes of Caucasian cuisine, khashlama can be distinguished - lamb meat stewed with vegetables, spices and seasonings. Due to the fact that the ingredients are cooked in their own juice, a tender, fragrant and nutritious treat is obtained. Before you cook lamb khashlama, you should learn about the features of the culinary process:

1. To prepare a Caucasian dish, use any part of the lamb carcass (ribs, shoulder blade, ham). The most important thing is that the meat is fresh. The “age” of the meat can be any, but the young lamb is cooked or stewed faster, plus it turns out to be more juicy, tender and soft.
2. To speed up the cooking process, it is recommended to cut the meat into medium portions. Some housewives prepare a rich dish from a single piece, but this will take more time resources.
3. One of the main features is that meat and vegetables are laid out in layers. To make the dish as rich and tasty as possible, you need to lay the products in the order described in the selected recipe.
4. To prepare Caucasian khashlama, you do not need a lot of water or other liquids (wine, beer, broth). Vegetables, meat themselves will give liquids and will languish in their own juice, because this is the basis of the taste of the dish.
5. As a rule, lamb khashlama is made in a cauldron or other vessel with a thick bottom. Also, a fragrant lunch or dinner can be cooked in pots, a slow cooker. Some people prefer to create a culinary masterpiece on the stove or in the oven, while others like a fire.

Preparation of ingredients

Before you put the products in a container for preparing a Caucasian dish, you need to take a little time to prepare them. The mutton is washed, if required - separated from the bones, cut into medium-sized portions. Vegetables are peeled, cut arbitrarily (cubes, rings, straws). Greens are rinsed with water, set aside the required amount of spices, seasonings, spices.

Lamb khashlama - recipes with photos

Khashlama is a favorite dish of many Caucasian peoples, everyone cooks it with certain features. The main standard recipe includes meat and various vegetables (potatoes, carrots, onions, tomatoes, lettuce peppers, etc.). Water, broth, beer or wine are added to the national dish for taste. Caucasian lamb dishes are cooked in a saucepan, cauldron, stewpan or over an open fire.

in Georgian

• Time: about 5 hours.
• Calorie content: 170 kcal per 100 grams.
• Purpose: dinner.
• Cuisine: Caucasian.
• Difficulty: medium.

The first way to make a Caucasian dish at home is Georgian meat with vegetables. The amount of ingredients stated in the recipe is enough for a large company. A hearty, fragrant and incredibly tasty dish is served for a family dinner, they pleasantly surprise guests at the festive table. You will need brisket, vegetables, garlic, spices and fresh herbs. From the rest of the broth, you can make a rich soup.

Ingredients:

• onion - 1 pc.;
• parsley - a bunch;
• brisket with cartilage - 0.5 kg;
• celery root - 1 pc.;
• carrots - 1 pc.;
• garlic - 8 cloves;
• salt, black pepper;
• bay leaf - 3 pieces.

Cooking method:

1. Cut the meat into large pieces. Place in a pot, fill with water.
2. Put on fire. After boiling, remove the foam.
3. Peel onions and carrots. Vegetables, celery root cut into large cubes.
4. Add to the cauldron, then send the lavrushka. Cook for 3-4 hours over low heat.
5. Drain the broth into a separate container. Take out the onion, celery.
6. Lamb put on a dish, salt and pepper.
7. Peel the garlic, chop with a sharp knife, mix it with 100 g of broth.
8. Drizzle meat, garnish with parsley sprigs.

Armenian lamb khashlama recipe

• Time: 3 hours.
• Calorie content: 380 kcal.
• Purpose: dinner.
• Cuisine: Caucasian.
• Difficulty: medium.

If you want to surprise your relatives with something tasty, then Armenian khashlama is what you need. Fragrant, nutritious dinner conquers from the first tasting. Tender meat literally melts in your mouth, the overall taste picture is perfectly complemented by juicy, stewed vegetables. Any part of the carcass is used for the dish, in this recipe it is a ham. It is better to buy young meat, it will cook faster.

Ingredients:

• ham - 1.5 kg;
• salad pepper - 2 pcs.;
• water - 1 l;
• tomatoes - 1 kg;
• spices, seasonings to taste;
• dill, parsley.

Cooking method:

1. Cut the meat from the bone, wash, remove the film.
2. Cut it into portions. Put in a cauldron.
3. Salt, add pepper, seasonings. Sprinkle greens on top.
4. Remove seeds from pepper, cut into strips, send to a cauldron for meat.
5. Pour boiling water over the tomatoes, remove the skin from them. Chop the pulp into circles, put on the pepper.
6. Fill food with water.
7. Simmer the dish over medium heat for 2-2.5 hours.

Lamb khashlama with beer

• Time: 3-3.5 hours.
• Servings: 8-10 persons.
• Calories: 90 kcal.
• Purpose: lunch.
• Cuisine: Caucasian.
• Difficulty: medium.

Another recipe for preparing a Caucasian dish of meat with vegetables is khashlama with beer. The foamy drink gives the dish an unusual taste, satiety, it makes the lamb more juicy, soft. You will have to stay in the kitchen to clean vegetables and butcher meat, but the result is worth it. Ready beer khashlama is enough for a large family or a group of friends.

Ingredients:

• light beer - 1 liter;
• shoulder blade - 1.5 kg;
• tomatoes, onions, carrots - 1 kg each;
• bay leaf - 4 pcs.;
• cilantro, parsley - 200 g each;
• salad pepper - 5 pcs.;
• black peppercorns - 10 pieces.

Cooking method:

1. Cut lamb into large pieces. Sprinkle generously with salt and let sit for 30 minutes.
2. Chop the greens with a knife.
3. Peel vegetables, chop into cubes.
4. Put all the products in a cauldron (two layers): lamb, onions, carrots, sweet peppers.
5. Add tomatoes, parsley, cilantro, bay leaf and pepper.
6. Pour beer over ingredients.
7. Cook for 2-3 hours (after boiling) on ​​low heat.

Recipe for lamb khashlama with potatoes

• Time: about 3 hours.
• Servings: 4-6 persons
• Calories: 190 kcal.
• Purpose: dinner.
• Cuisine: Caucasian.
• Difficulty: medium.

If you cook khashlama with potatoes, then a nutritious, fragrant, tasty dinner will come out of the dish. You can use different vegetables, any part of the lamb carcass (for example, ribs, shoulder blade, thigh). If you follow the recipe exactly, taking into account all the recommendations, you will get a delicious result - just lick your fingers. The ingredients listed below are enough for about 6 servings.

Ingredients:

• pulp - 1.5 kg;
• tomatoes - 5 pcs.;
• potatoes - 6 tubers;
• carrots, onions - 2 pcs.;
• water - 0.5 l;
• lemon - 1 pc.;
• garlic - 6 cloves;
• bell pepper - 1 kg;
• sunflower oil - 100 ml;
• dill;
• hops-suneli;
• salt.

Cooking method:

1. Cut lamb into portions.
2. Combine freshly squeezed lemon juice with suneli hops. Add meat, marinate for 40-60 minutes.
3. Peel potatoes, cut into large slices.
4. Pour hot water over the tomatoes, remove the skin and cut into cubes.
5. Grate the carrots, cut the onion into half rings, pepper into strips.
6. Chop the garlic with a sharp knife or chop in a garlic press.
7. Add vegetable oil to the pot and heat. Fry lamb until half cooked.
8. Pour the rest of the products: onions, carrots, put lettuce peppers, potatoes and garlic on top.
9. The last two layers are tomatoes, dill.
10. Stew the meat dish for 2-2.5 hours.

Khashlama with eggplant

• Time: about 3 hours.
• Servings: 6-8 persons.
• Calories: 130 kcal.
• Purpose: dinner.
• Cuisine: Caucasian.
• Difficulty: medium.

Very tasty, juicy and tender khashlama with the addition of blue ones will always be appreciated. This kind of Caucasian dinner is relatively easy and quick to prepare - the main thing is to follow all the points of the recipe. Before you send all the ingredients to the saucepan, you need to cut the eggplants, salt them generously and leave for half an hour to eliminate the bitter aftertaste.

Ingredients:

• lamb shoulder - 1 kg;
• tomatoes - 4 pcs.;
• salad pepper - 2 pcs.;
• eggplant - 3 fruits;
• garlic - 3 heads;
• carrot - 3 pcs.;
• onion - 1 head;
• spices, seasonings.

Cooking method:

1. In a heated stewpan with oil, fry the lamb, cut into portions.
2. Peel vegetables, rinse with water, chop coarsely.
3. Put layers on meat: onions, carrots, eggplants, peppers, tomatoes.
4. Pour some water (about a glass).
5. Simmer food for 2.5-3 hours.
6. 10 minutes before the end of cooking, put the garlic in a saucepan.
7. Garnish with chopped herbs and serve hot.

With wine

• Time: 1-2 hours.
• Calories: 116 kcal.
• Purpose: lunch.
• Cuisine: Caucasian.
• Difficulty: medium.

There is a wide range of dishes in which alcoholic beverages are added. Khashlama is also no exception. For the preparation of delicious, tender lamb with juicy vegetables, red or white dry wine is used. Some vegetables, garlic, a lot of greens will also come in handy. The amount of spices, spices and seasonings depends on personal taste preferences.

Ingredients:

• tomatoes, onions - 3 pcs.;
• meat - 1 kg;
• red wine - 1 glass;
• bell pepper - 3 pcs.;
• garlic - 3 cloves;
• bay leaf - 2 pcs.;
• hot pepper - 2 pcs.;
• parsley dill;
• peppercorns - 6 pcs.;
• spices, seasonings.

Cooking method:

1. Cut lamb into medium-sized pieces.
2. Chop the peeled onion and bell pepper into large rings.
3. Release the hot pepper from the seeds, rinse with water.
4. Cut the tomatoes into half rings, chop the garlic with a knife.
5. Put lamb on the bottom of a cauldron with a thick bottom, garlic + onion on top, then bell peppers and tomatoes.
6. Fill food with wine.
7. Put the dish on a small fire, simmer for about an hour.
8. Then add seasonings, spices, lavrushka. Cook another 30 minutes.
9. 10 minutes before the end of the cooking process, sprinkle the khashlama with chopped herbs.

Khashlama in a cauldron on a fire

• Time: 2-3 hours.
• Number of servings: 4-5 persons.
• Calories: 87 kcal.
• Purpose: dinner.
• Cuisine: Caucasian.
• Difficulty: medium.

Most housewives prefer to make lamb khashlama in the kitchen, but there are still “Old Believers” who prefer to cook this culinary masterpiece at the stake. Thanks to this method, the dish gets an unforgettable aroma, the meat is boiled soft and just melts in your mouth, and the vegetables become juicy and tender. Khashlama from lamb on a fire is a great option for a family holiday or the arrival of guests.

Ingredients:

• ribs - 0.5 kg;
• potatoes - 7 pcs.;
• tomatoes - 3 pcs.;
• onions - 4 heads;
• salad pepper - 2 pcs.;
• carrot - 1 pc.;
• cilantro - 4 sprigs;
• parsnip root - 1 pc.;
• salt.

Cooking method:

1. Rinse the ribs, cut into portions.
2. Crumble onions, carrots in half rings. Randomly chop potatoes, tomatoes, lettuce peppers, parsnip root.
3. Put lamb ribs in a large cauldron, salt.
4. The second layer is carrots, then parsnip root, onion and pepper.
5. After that, a layer of potatoes, tomatoes and chopped cilantro is laid.
6. Simmer the dish on the fire for about 2.5 -3 hours.
7. Before serving khashlama to the table, the ingredients are mixed.

In a slow cooker

• Time: 2-3 hours.
• Servings: 6-8 persons.
• Calories: 127 kcal.
• Purpose: lunch.
• Cuisine: Caucasian.
• Difficulty: below average.

This recipe allows you to cook lamb with vegetables using a slow cooker. The procedure for creating a dish is simple: you need to prepare the ingredients, put them inside the kitchen unit and select the Stew mode. The slow cooker does a great job of cooking in its own juice. An appetizing, rich lunch or dinner will be appreciated.

Ingredients:

• ribs - 700 g;
• onions - 2 heads;
• basil and cilantro - 1 bunch each;
• hot pepper - 1 pc.;
• tomatoes - 4 pcs.;
• spices, seasonings to taste.

Cooking method:

1. Chop the peeled onion and tomatoes into rings.
2. Finely chop the hot pepper.
3. Divide the ribs into portions.
4. Half the lamb is laid out in the multicooker bowl, tomatoes on top, part of the onion rings, then meat and onions again.
5. Put a hot pepper between the layers of vegetable pillow.
6. Salt and pepper the layers. Add seasonings.
7. Spread greens evenly.
8. Start the Extinguishing program. After the beep, the khashlama needs to be kept under a closed lid for another half an hour.

Lamb khashlama in a pan

• Time: 2-2.5 hours.
• Number of servings: 6 persons.
• Calories: 340 kcal.
• Purpose: lunch.
• Cuisine: Caucasian.
• Difficulty: medium.

If there was no cauldron at hand, then khashlama with lamb is made in a saucepan with thick walls and a bottom. When the dishes are correctly chosen, the scheme of preparation and serving is observed, then the meat with broth turns out to be simply stunning. Fragrant, tasty, rich khashlama in a saucepan, as a rule, is done for about 2.5 hours, which depends on the “age” of the lamb.

Ingredients:

• carrot - 200 g;
• meat - 800 g;
• celery root - 1 pc.;
• onions - 2 pcs.;
• parsley - 300 g;
• garlic - 1 head;
• Armenian lavash - 1 pc.;
• leek - stem;
• peppercorns.

Cooking method:

1. Cut the meat into medium pieces.
2. Chop parsley with a knife, chop carrots and onions into rings.
3. Pour some water into a large saucepan, add lamb, leek, herbs, peppercorns and carrots.
4. Bring to a boil, remove foam.
5. Cook over low heat for a couple of hours.
6. Put the pita bread on a plate, on top - the finished meat.
7. Sprinkle with minced garlic. Serve with broth.

Video

Gourmets who prefer meat dishes often turn to recipes from Caucasian cuisine, with simple tender beef being especially popular. As the main component, meat is used, which is stewed in its own juice, vegetables are harmoniously added to it for juiciness.

How to cook beef khashlama?

There are many recipes for such a dish as veal khashlama, which differ in the cooking process. However, there are general cooking rules:

1. For khashlama, beef or veal is suitable. The meat of an old animal can be subjected to prolonged stewing, and then it will become soft. However, for quick cooking and a delicate taste, it would be preferable to take veal.
2. Beef halmash is cooked or brisket.
3. It is not necessary to cut the meat, you can stew it in its entirety, but this process will be much longer.
4. For the preparation of khashlama, thick-walled dishes are suitable, which will not allow it to burn.

Armenian beef khashlama recipe

A dish like Armenian beef khashlama is more like where meat and vegetables are present. One important rule is used in this dish: the components must be laid out in layers in a saucepan, with this method they will be evenly cooked and stewed. The juice from all the ingredients gives a rich broth that softens the meat and adds juiciness to it.

Ingredients:

• beef - 1 kg;
• potatoes - 1 kg;
• fresh tomatoes - 4 pcs.;
• Bulgarian pepper - 2 pcs.;
• onion - 2 pcs.;
• salt pepper;
• greenery.

Cooking

1. Rinse the beef and cut into large pieces. Put the meat into a 4 liter saucepan and add 3 liters of water, simmer for about an hour.
2. Lay coarsely chopped vegetables in layers on top, add greens.
3. Khashlama from beef will be ready in an hour after stewing over low heat.

Georgian beef khashlama - recipe

Such a variation of the dish as Georgian beef khashlama is prepared from fatty brisket. There are several ways to prepare it: the more elaborate one, which is served at weddings and other festive occasions, involves a lot of spices and vegetables. There is also a simpler option that will delight loved ones in the family circle.

Ingredients:

• beef brisket - 2-3 kg;
• onions - 2 pcs.;
• parsley and cilantro - 100 g each;
• celery - to taste;
• bay leaf - 2 pcs.;
• salt and hot pepper.

Cooking

1. Rinse the brisket, cut so that each piece is on the bone.
2. In a cauldron, which is filled to the top with water, pour the meat, add the remaining components.
3. Set the fire to maximum until boiling, and then cook the broth over low heat for 3 hours.
4. Khashlama from tender beef can be filled with broth or served without it.

Khashlama - beef recipe with beer

One of the most original dishes is beef khashlama with beer. This component will be an excellent basis for stewing, will give the dish a zest and a unique taste. The advantage of using it will be that the products will be evenly stewed and saturated with the beneficial substances present in beer.

Ingredients:

• beef - 1.5 kg;
• potatoes - 1.5 kg;
• onion - 1 kg;
• carrots - 1 kg;
• tomatoes - 1 kg;
• cilantro -100 g;
• pepper - 500 g;
• beer (light) - 1 l;
• bay leaf, salt, pepper.

Cooking

1. Coarsely chop the beef, sprinkle with salt, leave for half an hour.
2. Cut the potatoes into slices, cut the pepper lengthwise into pieces, cut the carrots into circles, the tomatoes into half rings, and finely chop the cilantro.
3. Put the ingredients in the pan in order: first the meat, and then the vegetables in turn.
4. Pour food with beer and sprinkle with herbs, add bay leaf.
5. The preparation of beef khashlama ends with its stewing over low heat for 2.5 hours.

Khashlama from beef tails - recipe

Traditionally, the dish is cooked from pieces of meat, but beef legs and tails can also be used. The bones must be boiled for 4-6 hours, while changing the muddy water 2-3 times. Khashlama from beef, the recipe of which includes beef tails, is necessarily prepared with spices and seasonings that give a rich flavor.

Ingredients:

• beef tails - 400-500 g;
• water - 2-2.5 l;
• fresh herbs - 1 bunch;
• tomatoes - 4 pcs.;
• bay leaf - 2-3 pieces;
• salt pepper.

Cooking

1. Rinse the tails and cut into large pieces, put on the bottom of a thick-walled dish, pour water, simmer for 2-2.5 hours.
2. Put the meat in a baking dish, cut the tomatoes on top and put in the oven for 30-35 minutes.
3. Tender beef khashlama is served under greens when served.

How to cook beef khashlama in a cauldron?

An excellent alternative to barbecue will be beef khashlama in a cauldron. A feature of the dish is that it can be cooked on a fire during trips to the country, and on a regular stove at home. As a liquid, it is recommended to use beer, which gives a special unsurpassed taste, impregnating all components.

Ingredients:

• beef - 2 kg;
• tomatoes - 1 kg;
• carrots - 1 kg;
• onion - 1 kg;
• eggplant - 1 kg;
• beer - 1 l;
• greenery;
• salt pepper.

Cooking

1. Cut all the ingredients coarsely and put in a cauldron alternately in layers on top of each other.
2. Sprinkle with herbs and spices, pour beer.
3. The recipe for making beef khashlama ends with stewing it over low heat until tender.

Khashlama from beef on the fire

A great way to diversify outdoor recreation is to cook such a dish as beef khashlama soup. The cooking process is carried out on a fire, due to which the dish is saturated with its aroma. It will take several hours, so you need to remember to occasionally add firewood to the fire so that the delicacy continues to cook.

Ingredients:

• beef - 1 kg;
• tomatoes - 0.5 kg;
• carrots - 0.5 kg;
• onion - 0.5 kg;
• water - 3 l;
• greenery;
• salt pepper.

Cooking

1. Coarsely chop all the ingredients and put them in a cauldron.
2. Salt, pepper, pour water.
3. Cook over a fire until the meat is soft.

Beef khashlama recipe in a slow cooker

Modern technology allows you to make meat without burning, since it will languish at a suitable temperature. Novice cooks will be able to make such a variation of a dish as khashlama in a beef slow cooker, the cooking process will consist in preparing the ingredients and setting the correct mode.

Khashlama is a Caucasian dish. This is boiled whole meat, which is stewed with vegetables. Mostly lamb is used for it. After cooking, it turns out to be very tender, juicy, and vegetables give it additional flavor and juice.

General information about the Caucasian dish

Khashlama (from the Armenian “khashel” is translated as meat cooked in a piece) is a stew in a cauldron or stewpan, with the addition of a variety of vegetables, which are arranged in layers. This treat is quite ancient, so it is not known from where it came to our table, many Eastern peoples consider it their traditional treat. But the classic khashlama still belongs to the Armenian cuisine.

Now khashlama is being prepared with the addition of the following products:

• vegetables;
• any greens (parsley, celery, dill);
• beer;
• various seasonings.

But the main and indispensable component of this dish is meat. For cooking, a large amount of meat is used and mainly only the pulp.

The following types of meat products can be used for khashlama:

• mutton;
• beef;
• veal;
• bird;
• pork. This type of meat is used quite rarely, because in the process of long stewing it simply dries out.

So, how to make khashlama on your own at home? Consider several recipes for preparing this delicious treat of oriental cuisine.

Armenian lamb khashlama

Let's move on to cooking:

1. For cooking, it is better to use the back leg. We cut off all the pulp, wash and remove the entire film;
2. Cut the pulp into medium pieces. The bone should be cut into two or three pieces, it should also be used for cooking;
3. We lay out the bones at the bottom of the cauldron, put pieces of pulp on top;
4. Salt meat, season with seasonings, sprinkle with black pepper;
5. We wash the bunches of greens, shake and dry;
6. We spread the bunches on top of the meat directly in its entirety;
7. We wash the sweet pepper, cut it into two parts, clean the seeds. Cut into medium pieces;
8. We spread the pepper on top of the greens;
9. We wash the tomatoes, pour over with hot water;
10. Next, remove the skin from the tomatoes, cut the pulp into circles and lay them on top of the pepper;
11. Pour everything with beer, it should take two-thirds of the capacity of the cauldron;
12. We place the container with all the components on the fire, kindle a medium fire and leave to simmer for about 2 hours;
13. After that, put the meat with vegetables on a large plate and serve.

Georgian lamb khashlama recipe

To prepare, we will need the following:

Duration of cooking - about 4 hours, calorie content per 100 grams - 380 kcal.

Cooking scheme:

1. To begin with, lamb brisket is washed, cleaned of films;
2. It is better to cut it with an ax or a large knife into medium slices, it is desirable that a bone be present on each piece;
3. We spread all the meat pieces in a cauldron, fill it with water and put it on the stove. Boil on low heat;
4. After boiling, be sure to remove the foam from the surface;
5. Parsley and celery roots are washed, peeled and cut into small pieces;
6. My carrots, peel off the skin, dirt from the surface and cut into circles;
7. We clean the onion from the husk, chop it into cubes;
8. Rinse parsley and dill, shake and dry;
9. We put sprigs of greens on top of the meat. Next, we fall asleep all the chopped components;
10. We add salt to everything, season with spices, spread the parsley, close the lid;
11. Leave to simmer on low heat for 4 hours;
12. After that, we drain the entire broth into a separate container, remove the onion, parsley, celery root and herbs;
13. Put the finished meat on a large dish;
14. We clean the garlic cloves from the husk, pass them through a press;
15. Pour the garlic with half a glass of broth and pour this mixture over the meat;
16. We spread vegetables, greens to the lamb and serve.

How to cook lamb khashlama in a slow cooker

What ingredients are needed for cooking:

• 850 grams of lamb;
• carrots - 3 pieces;
• 500 grams of eggplant;
• three bulbs;
• sweet pepper - 3 pieces;
• medium-sized tomatoes - 3 pieces;
• 5 cloves of garlic;
• 7-8 fresh medium-sized champignons;
• three bunches of greens - parsley, cilantro, dill;
• seasonings at your discretion;
• salt;
• bay leaf - 4 pieces.

The cooking process will take about 4 hours, the calorie content per 100 grams will be 412 kcal.

Let's start cooking:

Lamb khashlama with potatoes, eggplant and beer

For cooking you will need the following:

• potatoes - one and a half kilograms;
• kilogram of potatoes;
• kilogram of tomatoes;
• eggplant - 4 pieces;
• sweet pepper - 6 pieces;
• kilogram of onions;
• 5 garlic cloves;
• a glass of light beer;
• a bunch of basil;
• cilantro - 6 branches;
• salt to your taste;
• seasonings of your choice.

The cooking period will be approximately 4 hours, calorie content per 100 grams - 420 kcal.

Cooking procedure:

1. We wash the tomatoes, cut them into quarters and put them on the bottom of the cauldron;
2. We clean the seeds from two sweet peppers, cut into small strips. We spread to the tomatoes;
3. We clean the third part of the onion and cut it into cubes, spread it to the vegetables;
4. We wash the meat, clean it from films, cut into small pieces;
5. Half meat with vegetables;
6. Season with salt, seasonings;
7. We wash the greens, chop into small pieces and lay out half of the meat;
8. Next, we also lay out all the components in layers and do not forget to add salt, season with spices;
9. We clean the potatoes from the skin, wash;
10. We spread the whole tubers on top of all layers;
11. Fill everything with beer, put on a small fire. Leave to stew for 3-4 hours;
12. Before serving, mix all ingredients. We put it on a large plate and serve the hashlama on the table.

Cooking Tips

• if meat with a bone is used for cooking, then it can not be cut into pieces;
• all vegetables must be laid out in the form of layers;
• for cooking, you can use carrots, peppers, eggplants, tomatoes;
• the ratio of meat and vegetables should be 1:3.

Lamb khashlama is an excellent treat for the holidays, as well as for the everyday menu. This dish will be appreciated by all your family members, especially the strong half. But to make it really tasty, be sure to follow the entire recipe.

Khashlama from beef is a surprisingly fragrant dish, which is the hallmark of Caucasian craftswomen. Spicy herbs, juicy pieces of vegetables, meat, hearty sauce - it is perfect both hot and cold. We offer simple and delicious recipes for this wonderful dish.

Khashlama is difficult to call the first or second course - it's something in between. They can replace a full two-course dinner, feed guests - no one will go hungry. The right proportions, well-balanced cooking time, a set of spices will turn the dish into a real masterpiece. How to cook khashlama tasty and not let the vegetables “fall apart”?

We will need:

• beef brisket - 1 kg;
• ripe tomatoes - 8 pcs.;
• onions - 6 pcs.;
• bell pepper - 5 pcs.;
• a head of garlic;
• parsley, basil, cilantro - a large bunch;
• quince - 2 pcs.;
• a glass of light beer.

We cut the meat into large pieces the size of a matchbox. We chop the tomatoes into large rings with a very sharp knife (in no case should the juice flow out!). We cut the pepper into thick strips, and the onion into half rings. We cut a bunch of greens as small as possible. We cut the quince into large slices, or divide it into 2-3 parts if it is not large.

In a cauldron or stewpan with a thick bottom, lay in layers: tomatoes, onions, peppers, herbs, meat, garlic, quince. Repeat layers 2-3 times. Add a glass of beer. Bring everything to a boil, and now reduce the heat to the weakest and simmer for 1.5 - 2 hours.

During the cooking process, the dish exudes magical aromas, but in no case should you interfere with the khashlama: this will lose all the relish of this dish. Readiness is easy to determine by the consistency of vegetables and meat - they literally fall apart in the mouth, although each vegetable remains elastic.

Khashlama, no matter how surprising it sounds, is a wonderful dish for New Year's Eve: at this time of the year we have time to miss vegetables, and it comes in handy. Or you can cook it the next day, when after fatty mayonnaise salads you really want a hearty, but at the same time light dish.

with eggplant

Khashlama in the Caucasus is prepared with various seasonal vegetables, but eggplants are often put in it, which add spice and bitterness, which greatly decorate the dish. This vegetable is fleshy, holds its shape well, and releases a lot of juice, where the meat is perfectly stewed.

It is better to take eggplants young: it is important to lightly hold ripe fruits with yellow seeds in salt water and remove the skin from them. Better yet, clean them, freeing them from seeds. You can add eggplant to any layer, but often they are placed either at the bottom of the cauldron, or directly on the tomatoes. The number of eggplant layers is 2. Do not forget: vegetables should be cut coarsely, so they better retain their structure. Ready khashlama with eggplant is served with matsoni, katyk, or any other fermented milk product. Even regular sour cream works well.

Armenian style with wine

Armenian khashlama differs from other types in that lamb, beef are most often used for its preparation, and always pieces on the bone. It can be, for example, ribs. The main requirement for meat is exceptional freshness, and the animal must be young.

In Armenia, potatoes are very rarely added, but mushrooms, beans (either red or green string beans) are very often put, and cooks never stew meat with vegetables in beer, but they add a glass of dry red wine: it gives extra sourness, which makes the dish turn out piquant. In general, you can stick to the classic recipe, changing the proportions at your discretion. Armenian khashlama is served with lavash and fresh herbs, which are generously laid out in bunches on the table.

Cilantro, basil, parsley - three must-have seasonings for khashloma; you can add tarragon, savory, lemon balm, but you should not add dill - in the Caucasus this spice is used extremely rarely.

in Georgian

The Georgian recipe for khashlama is considered one of the best, and the dish from Kakheti is especially famous - they learned how to cook it so that the dish can be eaten with fingers!

1. Meat - it is better to cut the veal brisket into large pieces.
2. Fill with water so that it only slightly covers the meat.
3. Bring the water to a boil, and then turn it off to a minimum.
4. Add bay leaf, allspice peas, whole unpeeled onion to the meat.
5. We simmer the meat for 3 hours, until it acquires a melting consistency.
6. We chop the onion into very thin half rings.
7. Marinate in a weak solution of vinegar for 10-15 minutes.
8. Finely chop the cilantro.
9. Chop the garlic with a knife.
10. Cut capsicum without seeds into rings.
11. We cut the finished meat into pieces, sprinkle with herbs, pepper, season with adjika.
12. Place onion rings on top.

Such meat turns out to be exceptionally tender, resembling high-quality stew. It is eaten with red wine, pomegranate seeds, and served as a cold appetizer on holidays.

with potatoes

Beef khashlama with potatoes is far from always prepared: potatoes are not an essential ingredient for this dish. Although recently they put it more and more often: it gives satiety, gives the desired density. For cooking, you can use whole tubers if they are not large, or cut large ones into 2-3 parts. For a large pot, we need 6-8 small potatoes.

We cook khashlama according to any recipe that you like, put the potatoes in a separate layer on top of the meat. Stew until cooked for 2 hours, serve the dish, sprinkled with plenty of herbs.

The best variety for potato hashlama is white; red varieties boil worse.

Caucasian style

For khashlama in Caucasian style, we use bone-in meat with small streaks of fat. Lamb ribs are often used there. But you can choose any other pieces of your choice.

Cooking step by step:

1. Fry the meat in fat tail fat over high heat until golden brown.
2. We clean the onion, cut into feathers.
3. Spread bell pepper on the meat (preferably red).
4. Add ripe tomatoes.
5. Add potatoes if you like.
6. Flavor with spices - hops-suneli, paprika, hot pepper.
7. Fill with water (about 250 ml).
8. Salt to taste.

Serve seasoned with cilantro, basil, crushed garlic.

In a cauldron on a fire

Khashlama is very often cooked on an open fire: vegetables are saturated with the aroma of a fire, and acquire a delicious smoky flavor. How to prepare khashlama at the stake?

1. We cut the meat into large pieces.
2. Fry at the bottom of the cauldron over high heat.
3. We put vegetables cut into large pieces on the meat.
4. Repeat layers.
5. We fill everything with water, beer.
6. We extinguish the fire slightly, so that the fire is not strong.
7. We close the cauldron with a lid.
8. Simmer until done for 50-60 minutes.

Meat on an open fire is always a great feast for gourmets. But if you cook khashlama in this way, we are sure that you will often delight your family and guests with this hearty, fragrant summer dish.

How to cook in a slow cooker?

Cooking khashlama in a slow cooker is very simple: just lay meat and vegetables in layers on the bottom of a multi-bowl, previously lubricated with vegetable oil. Stew vegetables and meat in the “languishing” or “stewing” mode, and the most delicious dish is obtained in a multi-pressure cooker: under pressure, the meat cooks faster and turns out soft, falling apart into individual fibers.

Vegetables for khashlama can be prepared in advance: cut into large pieces, put into bags and freeze.

Khashlama is prepared differently everywhere. Somewhere they add a little more water, wine, broth, somewhere they prefer to do without liquid at all, and vegetables with meat are boiled in their own juice. You are free to cook as you please, but be sure to use the freshest meat. And then the dish will never disappoint you!