Khashlama

Ingredients

• Lamb 1⅕ kg
• Tomatoes 10 oz
• Onion 2 heads
• Sweet Pepper 3 pieces
• Mild Chili Spice 1 piece
• Dill 0 oz
• Parsley 0 oz
• Lemon ½ pieces
• Green peppercorns 6 pieces
• Water 5 fl oz
• Salt to taste

Step-by-Step Guide

Step 1

Slice the onion into half-moons.

Step 2

Cut the tomatoes into thick slices or in half if they are small.

Step 3

Thinly slice the bell pepper, removing the core.

Step 4

Slice the chili into thin rings. Chop the dill and parsley.

Step 5

Cut the lamb into large pieces.

Step 6

Place half of the onions at the bottom of the pot.

Step 7

Place all the meat on top of the onions and season it with salt.

Step 8

Top with the remaining onions and sweet peppers, and add the black peppercorns.

Step 9

Top with tomatoes, chili, and finish with a layer of greens. Sprinkle with salt again.

Step 10

Pour in the water and the juice of half a lemon.

Step 11

Place on the heat, cover with a lid, and simmer on low heat for 1.5 to 2 hours.