Armenian-style lamb hashlama
Description
The baking is simple and quick. To all those who are against alcohol vapors, I want to point out right away—Armenian-style lamb hashlama is prepared this way at home! You can, of course, use kvass instead, but then the finished dish won't have that special bread-like aroma. Especially since during the two hours of simmering, all the alcohol will definitely evaporate! So don't be afraid of innovations in the kitchen, and find out. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. The best cut of lamb to use is the hind leg. Cut the meat into pieces, and use the bone as well—place the bone at the bottom of the cauldron, and put the meat pieces on top. Season with salt, pepper, and spices to taste.
- 2
Step 2
2. On top of the meat, place bunches of herbs (don't forget to wash and dry them!) and peppers.
- 3
Step 3
3. On top, place tomato slices, preferably peeled. Pour beer over them (filling one-third of the cauldron), and simmer over medium heat for two hours.
- 4
Step 4
4. Here's the delicious and beautiful dish I ended up with.