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Hashlama with potatoes

Khashlama with Potatoes

Juicy meat with seasonal vegetables wins you over from the very first spoonful! Khashlama (a Caucasian layered meat-and-vegetable stew) takes minimal effort, yet what a rich, bright, colorful, and delicious dish you end up with! It's best to cut the vegetables as large as possible — that way they hold their shape and flavor in the finished dish.

Pearl

Recipe author

Composition / ingredients

Servings:

Beef

700

Potatoes

600

Bell pepper

150

Tomatoes

300

Garlic (large)

Onion

100

Fresh herbs (parsley, cilantro, or basil)

Salt

Allspice (or ground black pepper)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 9 g

Fats 15 % 3 g

Carbohydrates 40 % 8 g

95 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather all the ingredients you'll need to make khashlama. The most delicious khashlama is made with beef, lamb, or veal. This recipe used the lean meat of young beef.
Step 2:

Peel the potatoes, garlic, and onion. Wash the potatoes thoroughly in clean water. Cut the peppers in half and remove the stem and seeds. Rinse all the vegetables and herbs under running water.
Step 3:

Wash the meat, pat it dry with paper towels, and cut it into pieces. What size should the meat pieces be? Since the dish stews for a long time, I recommend cutting the beef into pieces about the size of a child's fist, no smaller — that way the meat stays as juicy, tender, and incredibly delicious as possible in the finished dish!
Step 4:

Cut the potatoes into large pieces; if your potatoes are small, you can leave them whole. Cut each pepper half into two or three pieces, and cut the garlic cloves in half or into quarters.
Step 5:

You can cut the tomatoes into small wedges or rounds, and the onion into rings or half-rings (whichever you prefer).
Step 6:

Khashlama is best cooked in a heavy-bottomed, deep-sided pot or a Dutch oven (kazan) — that way the dish comes out tastier and richer (I usually cook it in a kazan). Picture all the components divided into two parts; we'll repeat all the layers twice. Lay the meat pieces on the bottom of the pot as the first layer.
Step 7:

Lightly season with salt and pepper, then scatter chopped fresh herbs over the meat (parsley, cilantro, and basil all work well).
Step 8:

Put the garlic, onion, and bell pepper on top.
Step 9:

Next comes the potatoes — again, lightly season with salt and pepper. Put half the chopped tomatoes on the potatoes (a few cherry tomatoes were also used in this recipe).
Step 10:

Repeat all the layers, starting with the meat. Don't forget to season with salt and pepper.
Step 11:

Then add the herbs, garlic, onion, and pepper again. Finish the layers with potatoes and tomatoes.
Step 12:

Lightly salt, add a little of your favorite spices, and sprinkle with herbs. Pour in 2 cups of cold water. Cover the pot and set the khashlama over high heat. When it starts to bubble — that is, the water comes to a boil — turn the heat down to its lowest setting and cook the dish for three hours.
Step 13:

This wonderfully fragrant, delicious Caucasian dish is ready! Serve it hot!

The tomatoes and peppers release their juices as the dish cooks. You can serve the finished khashlama as a thick hot soup, or lift it out of the pot with a slotted spoon and offer it as a meat-and-vegetable stew. Some recipes suggest using light beer instead of water. I usually add beer when I make khashlama over a fire in a kazan — it gives the finished dish a special aroma and flavor. Enjoy!