Khashlama

KHASHLAMA
Khashlama is a simple, yet nutritious and colorful dish made of meat that is cooked on low heat with vegetables. In Azerbaijani kitchens, the word “Khashil” is often used to refer to a thick texture dish with mixed ingredients.
All nations of the Caucasus region claim Khashlama is their national dish, but each of them prepare it in their own way by using different ingredients and seasonings.
This recipe is offers a very tasty variation of Azerbaijani-style Khashlama.

*A full-sized picture of this dish is available in the Gallery.
Ingredients for 3 portions:
9-12 lamb chops (3-4 per portion)
2 medium size onions
3 colored bell peppers
3 large tomatoes
6 small size potatoes
1 bunch of cilantro
Salt and pepper to taste
1 tbsp butter or olive oil
1 cup of meat stock or water

Preparation:
 1. Season the lamb chops with salt and pepper and lightly fry them in butter over medium-high heat on both sides. (Make sure your frying pan is large enough for one layer of chops.)

2. Place a layer of sliced onions on the chops.

3. Then place a layer of sliced bell peppers on the onions.

4. Place layer of sliced tomatoes on the peppers.

5. Finally, add a layer of sliced potatoes on the tomatoes.

6. Pour a glass of broth or water on top and add chopped cilantro.
Cover with a lid and simmer on a low heat until the potatoes are fully cooked.

After the dish is cooked, add salt to taste and serve hot.

Bon Appétit! Enjoy!

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