Hearty Khashlama with Potatoes

Juicy meat with seasonal vegetables will captivate you from the first spoon! Making khashlama with potatoes requires a minimum of effort, and what a rich, bright, colorful and tasty dish you can get in the end! It is better to cut vegetables as large as possible, so they will retain their shape and taste in the finished dish.
cook time: 3h 10 min
Ava Prescott
Hearty Khashlama with Potatoes

Nutrition Facts (per serving)

95
Calories
3g
Fat
8g
Carbs
9g
Protein

Ingredients (8 portions)

Basic:

Onion 100 g
Garlic (large) 5 clove
Tomatoes 300 g
Salt to taste
Potato 600 g
Beef 700 g
bell pepper 150 g
Greenery (parsley, cilantro or basil) to taste
Allspice (or black ground8) to taste

Recipe instructions

Step 1

Step 1
How to make khashlama from beef with potatoes in a cauldron? Prepare all the necessary products. The most delicious khashlama is made from beef, lamb or veal. The recipe used the pulp of young beef.

Step 2

Step 2
Peel the potatoes, garlic and onions. Wash the potato tubers thoroughly in clean water. Cut the peppers in half, remove the stem and seeds. Rinse all vegetables and herbs in running water.

Step 3

Step 3
Wash the meat, dry it with paper towels and cut into pieces. What size is best to make pieces of meat? Since the dish will simmer for a long time, I recommend cutting the beef into the size of a child’s fist, no less, then in the finished dish the meat will remain as juicy, soft and incredibly tasty as possible!

Step 4

Step 4
Chop the potatoes coarsely; if your tubers are small, you can leave them whole. Divide each pepper half into two or three parts, and cut the garlic cloves in half or into quarters.

Step 5

Step 5
Tomatoes can be cut into small slices or circles, and onions into rings or half rings (as you are more accustomed to).

Step 6

Step 6
It is better to cook khashlama in a saucepan with a thick bottom and sides, or in a cauldron, so the dish will turn out tastier and richer (I usually cook in a cauldron). The article on saucepans, link at the end of the recipe, will help you choose the ideal soup pot. Visually divide all components into two parts; we will repeat all layers twice. Place pieces of meat in the first layer on the bottom of a cauldron or pan.

Step 7

Step 7
Lightly salt and pepper, place chopped herbs on the meat. Parsley, cilantro and basil work well.

Step 8

Step 8
Place garlic, onion and bell pepper on top.

Step 9

Step 9
Next comes the turn of the potatoes, lightly salt and pepper again. Place half of the chopped tomatoes on top of the potatoes. I also used a few cherry tomatoes.

Step 10

Step 10
Repeat all layers, starting with meat. Donʼt forget to add salt and pepper.

Step 11

Step 11
Next, again make a layer of herbs, garlic, onions, and peppers. Finish the layers with potatoes and tomatoes.

Step 12

Step 12
Lightly salt, add some of your favorite spices and sprinkle with herbs. Pour 2 glasses of cold water. Cover the cauldron with a lid and place the khashlama over high heat. When a characteristic gurgling sound appears in the cauldron, i.e. the water boils, then reduce the heat to low and cook the dish for about three hours.

Step 13

Step 13
The most aromatic, delicious dish of Caucasian cuisine is ready! Serve hot.

Additional rubrics

Related recipes