Hashlama from beef with aromatic spices and fresh herbs

Khashlama from beef in Armenian is an unusually tasty dish, which is cooked extremely quickly and easily. It is worth noting that such a dinner can be done not only on the basis of meat of a calf, but also using lamb and even chicken.

Recipe for hashlama from beef - the necessary ingredients:

• Fresh beef (preferably ribs with fatty interlayers) - one kilogram;
• Pepper bulgarian (preferred color - green) - three large pieces;
• Ripe tomatoes - four large pieces;
• Fresh greens (basil, parsley, dill, kondari, coriander) - one large bunch;
• Potatoes - six medium tubers;
• Iodized salt - one small spoon;
• Pepper spicy red - ¼ of a pod;
• Garlic - three small denticles;
• Onion - a pair of large heads.

Hashlama from beef: meat processing

Beef for this dish is recommended to take fat (with pulp and bone). Thus, the meat should be washed, remove unnecessary veins and cut into medium pieces. Then you need to start preparing other ingredients.

Hashlama from beef: processing of vegetables

For such an Armenian dish, it is advisable to purchase medium-sized vegetables, since in the process of forming hashlama they are recommended to be spread in dishes entirely or in large pieces.

Green bell pepper, a few tubers of potatoes, onions and ripe tomatoes should be rinsed thoroughly in warm water, and then peeled and peeled. After that, tomatoes need to be cut into thick circles, sweet pepper - into four longitudinal parts, and onions - large rings. Then you should wash the fresh greens and chop it up.

Hashlama from beef: heat treatment of dish

Prepared meat of the calf should be put in a deep metal pan (volume not less than three liters), pour with drinking water so that the pieces of the product are completely immersed in the liquid, add the necessary amount of iodized salt and put the dishes on the stove. It is recommended to cook beef for at least sixty minutes. After the meat has become soft, you need to drain the broth from the pan, leaving only a little liquid on the bottom.

Hashlama from beef: the formation of a dish

Over the boiled beef, it is required to lay the peeled potato tubers (whole), onions, ripe tomatoes and sweet Bulgarian pepper. Each layer of vegetables should be sprinkled with salt and chopped greens. On top of the dish, you also need to salt and put a broken pepper pod to it.

Next, close the pan with a lid and cook hashlama 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 fragrant and tasty.

Correct feed to the table

After a lapse of forty minutes, the dishes should be removed from the plate and kept under a towel for another quarter of an hour. Then the hashlama should be spread out on plates, sprinkle abundantly with fresh herbs, add grated garlic and serve for dinner with beef broth in the kremanka.