Hi all.
Today we have a very multifaceted dish. Depending on the place of origin, the recipes for the preparation of a hashlama differ in a radically and if in Armenia it is more like stew, then in Georgia you will serve pieces of meat in a broth with aromatic greens. One thing remains unchanged-due to long heat treatment, the meat becomes very soft and literally melts in the mouth.
Today we have an Armenian version with lamb and beer. The foamy drink, they say, gives the ready -made “bread note” to the finished dish, however, the hand on the heart, I’ll say that in such bright dishes a thin “note” is simply lost against the background of a common orchestra).
Product set:
- Potato, 600 gr.
- Baranina, 300 gr.
- Beer, 200 ml
- Tomatoes, 2 pcs.
- Onion, 1 pc.
- Carrots, 1 pc.
- Tomato paste, 35 gr.
- Basil, 20 gr.
- Kisyz 10 gr.
- Dry Ajika, 5 gr.
- Garlic 2-3 teeth
- Black pepper, vegetable oil, salt
Cut the meat, potatoes and peeled tomatoes from the skin with slices, onions with half rings, cilantro stems, basil and garlic are chop finely, leave the cilantro leaves for the feed.
At the bottom of the cauldron or other suitable vessel we put on onions, meat, carrots, garlic, salt, pepper to taste
Next are tomatoes, tomato paste, potatoes, adjika, basil again salt and pepper.
Pour beer, turn on strong fire, bring everything to a boil, reduce the fire to a minimum, cover the cauldron with a lid and forget for an hour and a half or two hours.
Mix the contents of the cauldron, lay out the hashla on the bowls and serve with the remaining cilantro.
Bon appetit!
