Khashlama is a Caucasian (Georgian or Armenian) dish of bone-in cuts of mutton or veal which are simmered atop layered potatoes, bell peppers, chilis, and tomatoes. Serve with a sprinkle of aromatic herbs.
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1kg bone-in cuts of veal or mutton (ribs or shanks)
5 to 6 large potatoes, peeled
2 peppers, seeds removed and cut into rings
1 chilli pepper, seeds removed and cut into rings
1 large onion, sliced
4 large tomatoes, sliced
black pepper to taste
to taste salt and hot pepper flakes
salt to taste
1/2 cup chopped herbs (parsley, coriander, basil, savory, dill)
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Method Prep:1hr › Ready in:1hr
Cut the meat into large chunks and rinse. Place in a pot and cover with water. Bring to the boil, and remove any foam with a slotted spoon. Reduce the heat and cook, covered, until it is halfway done, about 50 minutes.
Line the bottom of a large pot with whole peeled potatoes, then rings of peppers and chilis, sliced onion, and sliced tomatoes. Add black pepper to taste. Then layer the meat on top of the mixture.
Add cooking liquid and if necessary more water so it just covers the meat. Bring back to the boil and cook until tender, about 50 minutes. Add salt to taste in the last 15 min. Spinkle with chopped herbs to serve.