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Lamb hashlama

Lamb Hashlama

No oil, no water — just layer everything in a pot and let it braise! Lamb hashlama is a well-known dish of the Caucasus: meat stewed with vegetables in their own juices, which makes it wonderfully tender and fragrant. There are many versions — you can use different meats or chicken, and just about any vegetables. Eggplant, zucchini, cabbage all work, and potatoes are a common addition (with them, hashlama needs no side dish). The principle stays the same: a long, slow braise with no added fat or liquid.

katushafin

Recipe author

Composition / ingredients

Servings:

Lamb

700

Onion

Tomatoes

Bell pepper

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 9 g

Fats 28 % 5 g

Carbohydrates 22 % 4 g

94 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Get everything ready. Rinse the meat and pat it dry with a paper towel, peel the onions, and wash the tomatoes and pepper.
Step 2:

Cut the meat into medium pieces.
Step 3:

Cut the onion into large half-rings.
Step 4:

Cut the pepper into strips.
Step 5:

Cut the tomatoes into large wedges.
Step 6:

Lay the onion in the bottom of the pot.
Step 7:

Spread a layer of tomatoes over the onion.
Step 8:

Next comes a layer of meat, onion, and pepper. Season the meat on top with salt and pepper.
Step 9:

Cover everything with a top layer of tomatoes. Add a little more salt and pepper. Don't add any water! Set it over the lowest heat and braise for 4 hours.

I based this on the Armenian version of hashlama, where the meat is stewed with just tomatoes and pepper. If you use more meat, repeat the layers — the key is to have vegetables both on the bottom and on top, since they release a lot of juice, and the meat braises right in it, so you don't need to add any liquid. Other versions include a variety of vegetables; cut those large enough that they won't fall apart over the long braise. I made the hashlama in a cast-iron pot, which is the best vessel for this kind of cooking, and served it in individual crocks just for looks. But you could braise it directly in crocks in the oven, layering the meat and vegetables the same way. I kept the spices to a minimum so the flavor of the meat comes through — fragrant lamb is wonderful in hashlama! Feel free to experiment and play with the seasoning, though. When fresh vegetables are in season this dish is always on our table; I add young zucchini, potatoes, and cabbage (whole leaves) and bunches of herbs. It's delicious! You could even leave out the lamb, but then it's no longer hashlama — it's dimlama, and that's a whole different story.