Khashlama National
Main Dishes • Armenian
Description
The most important thing is to cook this dish in a cauldron, over an open fire, and of course, in nature. Infused with smoke, khashlama will taste even better, and the flavors in nature are always brighter and juicier! Of course, if possible, it can be just as good at home on the stove.
Ingredients
- Lamb 0 lbs
- Tomatoes 20 oz
- Orange Bell Peppers 15 oz
- Salad Potatoes 20 oz
- Garlic 6 cloves
- Cilantro 1 bunch
- Chopped Sage Leaves 0 oz
- Salt to taste
- Bay leaf 1 piece
Step-by-Step Guide
Step 1
Wash the lamb, dry it, and cut it into large pieces.
Step 2
Cut the tomatoes in half, peel and chop the onion and bell pepper like the tomatoes.
Step 3
In a cauldron or a heavy-bottomed pot, mix all the ingredients, add salt, whole peppercorns, and the bay leaf. Don't worry about the salt — you can adjust it to taste after cooking! Add literally 50 ml of water (yes, that’s not a mistake).
Step 4
Cover with a lid and place on low heat. Forget about the khashlama for 1.5 hours. A mandatory condition is to not open the lid during this time.
Step 5
Remove from heat, take out the bay leaf, add finely chopped herbs, and let it steep for 30 minutes.
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