Hashlama. Recipe and recommendation for cooking

Meat dishes are a fundamental part of any festive (and not only) table. Sour and delicious food has always been popular. But what kind of cuisine can boast of a real abundance of meat dishes? Of course, Georgian. Its meat dishes are not only traditional, but also stunningly tasty, rich and fragrant. One of these is hashlama from mutton. For all those who wish to master the skill of preparing this dish, a recipe with a detailed description of the actions and all the components will be presented below. But be prepared for the whole process to take a long time. Meat in this case is prepared at least an hour 4, or even all 8. Therefore, be sure to be patient and have enough free time. After all, cooking does not tolerate haste.

Hashlama. Recipe

Let's start with the selection of products that we need for this dish. Their list is rather short, and the ingredients themselves can be bought at any appropriate store throughout the year. That is why hashlama is a dish, available for cooking to almost every hostess.

• One and a half kilograms of lamb;
• A similar amount of potatoes;
• Sweet Bulgarian pepper;
• Ripe tomatoes;
• Salt to taste.

It is worth noting a few of the most interesting cooking features before starting to describe the dish itself. Khashlama, the recipe of which will be given below, does not contain any spices and spices, which, as a rule, are full of Georgian cuisine. But the end result will not be insipid because of this, you can be sure. The dish should turn out very tender and juicy.

Khashlama (the recipe focuses on this kind of meat) is prepared necessarily from lamb. Some cooks prefer to use something else instead of it, for fear that the product will be hopelessly spoiled by a particular smell. However, in this case, you do not have to worry about this. In a lamb dish will have a delicate meat flavor, which does not overshadow the process of eating.

We begin cooking. Meat should be divided into large pieces and put in a pre-prepared spacious pot. The fat side should lie on the bottom of the dishes. Recall that this is a traditional Georgian hashlama. The recipe contains all the necessary ingredients. Deviations can spoil the taste of the whole dish, so add some other vegetables (for example, onions, carrots, etc.), replace lamb with beef or pork, and also change the order of the cooking process in random order.

The next step is laying vegetables in a pan. Potatoes are peeled and in no case cut. Otherwise, it will boil to the state of mashed potatoes, and this we do not need to achieve. Only whole-sized potatoes of medium size will provide a unique taste for such a dish as hashlama. The recipe provides for larger tubers, if any. Tomato and pepper are placed on top of the potatoes, which must previously be cut into thin pieces. All this is poured cold water in such a way that the potato was covered by it to half.

The dish should boil on low heat. After that meat with vegetables should be left for a long time to languish without a lid. If you notice that during the preparation of all the liquid has evaporated, then you need to first give the meat a little fried in a saucepan on its own juice. Only after a while you should add water. After the expiration of this period, lamb with vegetables can be served on the table.

Khashlama is ideal as a main dish for the holiday, where men will be present. This extremely tasty and fragrant meat delicacy, in addition to simplicity, will certainly have a liking for its satiety.