Lamb hashlama cooked over an open fire
Description
For those who often go outdoors with friends or family, I suppose it gets boring to make shashlik every time. So I can offer you a more interesting alternative—a simple recipe for lamb khashlama cooked over an open fire. This dish comes from Caucasian cuisine, so, as expected, it includes not only meat but also plenty of different vegetables and, of course, lots of fresh herbs. As a result, khashlama turns out to be fragrant, delicious, and incredibly juicy. In my opinion, it's a worthy alternative to shashlik and an excellent appetizer for any alcoholic drinks. So if you want to prepare something new and impress everyone during your next outdoor trip, let me tell you how to make lamb khashlama over a campfire. Be sure to try this delicious dish. 1) First, prepare all the ingredients. Wash the meat and vegetables, then cut everything into fairly large pieces. For example, I usually cut onions into 4 parts, tomatoes the same way—there are no strict rules here, just make sure all pieces are large. Divide the prepared ingredients into two portions. 2) Now light the fire and start layering everything into a cauldron. First, place half of the meat, then eggplants and bell peppers, followed by tomatoes and onions. Season with salt and ground pepper, generously sprinkle with fresh herbs, and add 1–2 bay leaves. Repeat all the layers again, season with salt and pepper, sprinkle more herbs, and add another bay leaf. 3) Pour light beer over the meat and vegetables, place the cauldron over the fire, and bring to a boil. After that, you only need to add firewood occasionally, as the contents should simmer gently for 2–3 hours. After about two hours, test the meat: if it's tender, the khashlama is ready and can be served. If it's still tough, continue cooking. Enjoy your meal!