Khashlama is a classic of Caucasian cuisine, a dish for a large company with an impressive amount of fresh vegetables and meat. Real khashlama is prepared with lamb or beef, but with pork it turns out to be no less tasty and aromatic. Beer or wine is added as a liquid at the beginning of cooking, and during the stewing process, a delicious juice will be released from the vegetables. As a result, you get a complete, hearty, warming dish.
Ingredients:
Pork (pulp) - 1 kg
Lemon - ½ pc.
Beer (light) - 300 ml
Potatoes - 500 g
Carrots - 400 g
Onions - 400 g
Sweet pepper - 500 g
Chili pepper - 1 pc.
Eggplant - 500 g
Tomatoes - 500 g
Garlic - 3 cloves
Hmeli-suneli - to taste
Salt to taste
Vegetable oil - 3 tbsp.
Greens (parsley, cilantro) - to taste
Step by step recipe:
1. Prepare the ingredients: peel the eggplants, carrots, onions, potatoes and garlic, remove the seeds from the bell peppers, leave the seeds in the chili.
2. Cut the meat into pieces, they should not be very small, about the size of a barbecue. Transfer the pork to a suitable deep bowl, add the juice of half a lemon, the hops-suneli, mix everything and refrigerate for 1 hour.
3. While the meat is marinating, chop the vegetables. They need to be cut not very finely, because the dish will take a long time to stew and too small pieces will turn into mashed potatoes. So, cut the carrots into cubes.
4. Chop the onions in half rings.
5. Cut the garlic into thin slices, and the potatoes into about the same slices as the carrots.
6. Cut the bell peppers into strips and the chili into thin slices.
7. Cut the tomatoes, preserving their juice.
8. Dice the peeled eggplant.
9. All ingredients are ready, you can start preparing khashlama. To prepare a meal, use a large-capacity dish with a thick bottom and walls, such as a cauldron or wok. Put on high heat and heat vegetable oil. Once it's warmed up enough, place the chopped pork and sauté over high heat, stirring occasionally. The pulp should be covered with a golden brown crust, and all juices will be "sealed" inside each piece.
10. Add beer to the meat as soon as it boils, reduce heat, cover the wok and cook for 10 minutes.
11. It's the turn of the vegetables. Raise heat to medium before adding them. Add carrots and onions to the meat.
12. Next - potatoes, garlic, eggplant.
13. Then place the tomatoes along with the juice that has come out.
14. And finally, bell peppers and chili.
15. Mix everything gently. Wait for the dish to boil, then reduce the heat to low, cover the wok and cook the khashlama for 2 hours. Season to taste with salt a few minutes before cooking.
Khashlama is ready, let it brew under the lid for 15-20 minutes and serve hot, sprinkled with fresh herbs.
16. The dish turns out to be very tender, pork literally melts in your mouth.
Khashlama can be called "soulful" food, because it is not just tasty, but also created in order to gather family and friends at one table just like that, for no reason!
Bon Appetit!
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