Pork khashlama in a cauldron on beer
0
2016
Kitchen
Armenian
Calorie content
105.3 kcal
Portions
4 port.
Cooking time
90 minutes
Proteins *
4.4 gr.
Fats *
13.2 gr.
Carbohydrates*
8.1 gr.
If you need to cook a hot, hearty dish with a minimum of hassle, remember about khashlama. This Caucasian dish with an unusual name is stewed vegetables with meat. The dish turns out to be incredibly rich and aromatic, with a small amount of delicious broth. The secret of taste is in beer and spices, which are added before stewing. And most importantly, the ingredients for khashlama can be simply put into a cauldron and sent to the stove. You don't need to follow the process, mix and add anything else.
Ingredients
Cooking process
Dry the pork with paper towels and cut into small pieces across the grain. Cut off excess fat. Heat a small amount of vegetable oil in a cauldron. Fry the meat until golden brown at medium-high stove temperature. Sprinkle the pork with salt, suneli hops, paprika and black pepper. Next, lower the temperature of the stove to a minimum and start laying vegetables. Peel the onions and cut them into thin half rings with a knife. Spread them evenly over the roasted pork.
We wash the tomatoes, dry them, cut out the trace from the stalk. Cut the tomatoes into slices. Peel the garlic and chop it with a knife. We spread the vegetables in the next layer after the peppers in the cauldron. Peel the potatoes, rinse and cut into small pieces. We spread them on top of the tomatoes. Finally, sprinkle the surface with salt and suneli hops, and pour in the beer. When the contents of the cauldron boil, reduce the temperature of the stove to the minimum and cook with inactive boiling for an hour and a half
Bon Appetit!