Mutton Hashlama

Mutton Hashlama

Khashlama is a popular dish in the Caucasus, which is meat stewed with vegetables in the minimum amount of liquid, that is, almost in its own juice. For khashlama use any meat, most often - lamb and beef, and experts believe that with lamb it turns out especially fragrant. Mutton Khashlama can be cooked according to different recipes, regardless of which it is nourishing and appetizing. However, to make real lamb khashlama you need to know a few rules.

Cooking Features

A single recipe for lamb khashlama does not exist. Residents of different countries prepare it in their own way. However, they all share common principles, without which it is difficult to count on the fact that Khashlama will turn out to be truly juicy, tender and fragrant.

  • For the preparation of khashlama, a whole piece of meat on the bone or cut into pieces of medium size can be used. In the first case, the cooking time will be at least three hours. Even mutton chopped into pieces will have to be about 2-2, 5 hours. For this reason, before cooking the meat is still better to cut into pieces of 4-5 cm, approximately as on a kebab.
  • If you want to reduce the cooking time of lamb khashlama, preference when choosing meat for it should be given to the one that belonged to the young animal. It not only cooks faster, but also turns out to be more delicate, since there are no large meat fibers in its structure.
  • In order for khashlama to turn out fragrant, for its preparation use fresh and dried spicy herbs, various spices. Greens in the dish can be put in whole bunches, not chopping. Such spices as pepper-peas and bay leaf, lay in a small amount. Otherwise they will give the dish a bitter taste. If it seems to you that they gave a little flavor, just wait: they will gradually open.
  • It is not customary to mix Khashlama in the process of quenching. For this reason, you need to lay the products in the exact sequence specified in the recipe. Laying the meat and vegetables in layers correctly, you get a dish with a harmonious taste.
  • It is necessary to extinguish khashlama in dishes that retain heat well. This is a cauldron or thick-walled pot. Otherwise, the products will start to burn before they become soft. In addition, if the liquid is evaporated too early, the meat may be dry. You can put out Khashlama in a slow cooker - the result will be the same as when cooking in a cauldron.

Knowing these principles, even an inexperienced hostess can cope with the preparation of Khashlama. However, in the process of cooking does not interfere with more often look into the instructions contained in the recipe, because the cooking technology may vary in details.

Armenian lamb khashlama


  • lamb - 1, 5 kg;
  • tomatoes - 1 kg;
  • Bulgarian pepper - 0, 5 kg;
  • dill - 50 g;
  • parsley - 50 g;
  • celery greens - 50 g;
  • dry red wine - 0, 25 l;
  • water - 0, 5 l;
  • salt, seasonings - to taste.

Method of preparation:

  • Wash the lamb, blot it with paper napkins. Cut into large chunks. If there was a bone in the meat, cut it into 2-3 pieces.
  • Place bones on the bottom of the cauldron and place the meat on them.
  • Wash tomatoes. Cut the skin on the side opposite to the stalk. Boil the water and dip the fruit into it. Boil them for 2 minutes. Take out a slotted spoon and dip it in cold water - in it the tomatoes cool in a matter of minutes. Take them out of the water and clean them. Cut into medium-sized slices.
  • Wash greens and shake. Tie in three bundles. Put them immediately on the meat in the cauldron.
  • Wash the peppers. Cut the stalks from them, remove the seeds. Cut them not too thick strips along. If desired, you can cut into half rings - they will look in the dish just as good.
  • Salt and season the meat. Put pepper in the cauldron. Top with slices of tomatoes.
  • Dissolve wine with water and fill the meat. If desired, the wine diluted with water can be replaced by beer. For the preparation of khashlama from the amount of ingredients specified in the recipe, you will need 1 liter of foamy drink or a glass less.
  • Put the cauldron on a low fire and simmer the Khashlama for 2 hours without stirring.

Carefully spread the Khashlama on plates, sprinkle it with fresh greens, pre-chopping it with a knife. Despite the fact that khashlama is considered to be an independent dish, a side dish of potatoes or stewed vegetables can be served with it.

Georgian lamb khashlama


  • lamb brisket with cartilage - 1, 5 kg;
  • onions - 0, 5 kg;
  • carrots - 0, 2 kg;
  • fresh parsley - 100 g;
  • fresh dill - 100 g;
  • garlic - 5 cloves;
  • bay leaf - 3 pcs .;
  • salt, hop-suneli - to taste.

Method of preparation:

  • Rinse the brisket well and rinse. Blot with a kitchen towel. Cut into pieces with a knife so that at least one bone (or cartilage) remains in each.
  • Wash greens, divide in half. Finely chop one part.
  • Cut the garlic into small pieces. Mix half of it with chopped greens.
  • Carrot clean, wash. Grind on a coarse grater.
  • Free the onions from the peel, cut a pair of onions into rings. The rest of the onions cut into small cubes and mix with carrots.
  • Put onion rings on the bottom of the cauldron and place mutton on them.
  • Season and season with salt. Sprinkle with a mixture of onions and carrots.
  • Tie green stalks into a bunch, place it on top. Next, put the leaves of laurel. Fill all with water so that it covers the meat.
  • Put the cauldron on fire. Stew lamb with vegetables for 3, 5 hours. For half an hour until cooked, sprinkle with garlic.

Before serving, the Khashlama should be sprinkled with a mixture of greens and garlic. Steamed vegetables can be served as a garnish, although in this case the garnish is not obligatory.

Mutton Hashlama with green beans, cabbage and quince


  • lamb ribs - 1, 5 kg;
  • onions - 0, 4 kg;
  • potatoes - 0.5 kg;
  • tomatoes - 0.5 kg;
  • eggplants - 0, 3 kg;
  • quince - 0, 3 kg;
  • sweet pepper - 0, 5 kg;
  • white cabbage - 2 large leaves;
  • garlic - 1 head;
  • string beans - 0, 2 kg;
  • pungent ground pepper, salt, zira - to taste.

Method of preparation:

  • Mutton, having washed and dried, chop into portions.
  • Put them in a large cauldron fat down, sprinkle with hot pepper and zira. Pickle.
  • Peel the onion and cut it into small cubes, pour it into the meat.
  • Boil in tomatoes, peel, cut each into 4-8 parts, depending on size. Put on the bow.
  • Peel and cut eggplants into medium sized cubes. In a liter of water, dissolve a teaspoon of salt, soak the eggplants in this solution. After half an hour, rinse them and put them on the tomatoes.
  • Peel the potatoes, cut them into the same cubes as the eggplants, put on them.
  • Sweet pepper, cleared of seeds, cut into thin strips. Pour her vegetables in the cauldron.
  • Put the bean pods cut into strips of 4 cm on the pepper.
  • Cut the quince into small cubes, put as a top layer.
  • Add herbs and herbs to taste. Greens before this need to chop, but not too shallow.
  • Cover all with cabbage leaves.
  • Fill with water to cover almost all products.
  • Put on a strong fire, but as soon as the water boils, turn it down. Cook for 2 hours.

Serve Khashlama with lavash. Garnish to it is not required. A dish prepared according to this recipe can replace a full meal.

Mutton hashlama is aromatic and appetizing. This is a very rich dish that can be prepared from a variety of vegetables. It is not necessary to cook something else for Khashlama, it’s enough to feed one very hungry person. In this case, even an aspiring cook will cope with cooking, knowing only the recipe and the basic principles of cooking this popular Caucasian dish.

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