Armenian-style khashlama
Description
For this recipe, you will need a deep large pot or cauldron, as a large amount of ingredients will be stewed. A lot of juice is released, resulting in a liquid consistency. Read more about it,
Instructions
- 1
Step 1
Take a pot or Dutch oven with a thick bottom. Place half of the tomatoes, sliced into rounds, as the first layer. Lightly season with salt.
- 2
Step 2
Then place a portion of the meat in medium-sized pieces, seasoning it with salt.
- 3
Step 3
Next, spread half of the onion, sliced into rings, and one carrot, sliced into rounds. Add a little salt.
- 4
Step 4
Then place a layer of sliced eggplant, sprinkling it with salt.
- 5
Step 5
And finally, distribute a layer of pepper pieces on top. Sprinkle it with paprika.
- 6
Step 6
Repeat all the layers, starting from tomatoes to eggplants. On top of them, place thin slices of garlic.
- 7
Step 7
Next, sprinkle the garlic and eggplants with paprika and pour beer into the ingredients.
- 8
Step 8
Cover the dish with a layer of pepper pieces.
- 9
Step 9
Place the hashlama under a lid and bring it to a boil.
- 10
Step 10
Then reduce the heat and simmer for 3-4 hours. Do not stir!
- 11
Step 11
15 minutes before the dish is ready, add washed and chopped greens to it.
- 12
Step 12
Boil the potatoes separately until cooked. Peel them, rinse, and slice into rounds before placing them in water.
- 13
Step 13
Serve the hachlama with potatoes and broth.