Easy One-Pot Lamb Stew

No oil or water, just put everything in a cauldron and stew! Lamb khashlama is a famous recipe in Caucasian cuisine. It is meat stewed with vegetables in its own juice, making it surprisingly soft and aromatic. There are many varieties of this dish, you can use different meats and chicken, and absolutely any vegetables can be added. It can be eggplants, zucchini, or cabbage; potatoes are often added, then no side dish is needed for khashlama. The principle remains the same — long stewing without fat and liquid.
cook time: 4h 30 min
Ava Prescott
Easy One-Pot Lamb Stew

Nutrition Facts (per serving)

94
Calories
5g
Fat
4g
Carbs
9g
Protein

Ingredients (4 portions)

Basic:

Onion 4 pc
Tomatoes 4 pc
Salt to taste
Ground black pepper to taste
bell pepper 1 pc
Mutton 700 g

Recipe instructions

Step 1

Step 1
Prepare food. Wash the meat and dry with a paper towel, peel the onion, wash the tomatoes and peppers.

Step 2

Step 2
Cut the meat into medium pieces.

Step 3

Step 3
Cut the onion into large half rings.

Step 4

Step 4
Cut the pepper into strips.

Step 5

Step 5
Cut the tomatoes into large slices.

Step 6

Step 6
Place onions on the bottom of the cauldron.

Step 7

Step 7
Place a layer of tomatoes on top of the onions.

Step 8

Step 8
Next comes a layer of meat, onions and peppers. Salt and pepper the meat on top.

Step 9

Step 9
Top everything with tomatoes. Add a little salt and pepper. We donʼt pour water! Simmer on the lowest heat for 4 hours.

Additional rubrics

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