Lamb hashlama with beer
Description
The dish is prepared without unnecessary complications. Fans of Caucasian cuisine will surely appreciate this recipe for lamb hashlama cooked with beer, as it features fragrant meat and plenty of vegetables. I learned how to make this dish from a good friend of mine. True, I don't have a kazan, so I have to prepare beer-based lamb hashlama at home using a heavy-bottomed pot. I'm not sure how much my version differs from the original, but I can confidently say that hashlama is one of the most delicious dishes I've ever tried. The finished dish can now be served.
Instructions
- 1
Step 1
We'll start by thoroughly washing the lamb and cutting it into portion-sized pieces. Place half of the meat at the bottom of the pot.
- 2
Step 2
We wash the tomatoes, slice them into rounds, and place half of the tomatoes on the meat.
- 3
Step 3
Place half of the onion, sliced into half-rings, on top of the tomatoes.
- 4
Step 4
Remove seeds from the bell pepper and slice it into half-rings as well; place half of the pepper on top of the onion.
- 5
Step 5
Then come the washed and sliced mushrooms (half of all the mushrooms), and then we repeat all the layers once again.
- 6
Step 6
Now we need to pour beer and water over the meat and vegetables, using approximately equal amounts of each. The liquid should be 2 cm below the rim of the pot, so measure the quantities of beer and water according to your pot's size. Then cover the pot with a lid and place it over high heat.
- 7
Step 7
First, we cook the khashlama over high heat for half an hour, then reduce the heat to medium and continue simmering for another hour. Towards the end of this hour, we start peeling the potatoes. After the khashlama has simmered over medium heat for about an hour, we turn the heat to the lowest setting, add salt and spices, and begin boiling the potatoes in a separate pot. We continue simmering the lamb with vegetables over low heat for another 30 minutes, and at the end, adjust the salt if needed and add garlic.
- 8
Step 8
When the dish is ready, turn off the heat and let it stand for another 10-15 minutes, covered. Then, using a slotted spoon, transfer the meat and vegetables onto serving plates, add boiled potatoes, and sprinkle everything with chopped herbs.