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I'm thrilled to share my go-to khashlama stew recipe with you! This hearty dish bursts with rich flavors, tender meat, and colorful veggies. Originating from the Caucasus region, khashlama's simplicity belies its incredible taste. Layering ingredients creates a mouthwatering medley that'll have everyone asking for seconds. Perfect for chilly evenings or gatherings with friends, this one-pot meal practically cooks itself. Get ready to fill your kitchen with irresistible aromas and your belly with pure comfort!
Ingredients for Khashlama Stew
- Beef or lamb: Main protein source, adds rich flavor and texture to the stew, a hearty and satisfying ingredient.
- Onions: Provide a savory base flavor, add sweetness when cooked down, and enhance the overall depth of the stew.
- Tomatoes: Bring acidity and freshness, help to create a flavorful broth, and add a vibrant color to the dish.
- Bell peppers: Offer a sweet and slightly tangy flavor, contribute crunch and color, and boost the overall nutritional value.
- Garlic: Infuse a pungent and aromatic taste, enhance the savory profile, and provide immune-boosting properties.
- Carrots: Add natural sweetness, contribute a pleasant texture, and provide a pop of color to the stew.
- Potatoes: Offer a hearty and comforting element, help thicken the stew, and provide a good source of carbohydrates.
- Fresh parsley: Brightens the dish with freshness, adds a hint of herbaceous flavor, and serves as a vibrant garnish.
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Kitchen Tools Needed for This Recipe
- Large pot: Essential for simmering the stew with all the ingredients together.
- Knife: Needed for cutting the meat, vegetables, and herbs into the required sizes for the stew.
Khashlama Stew Recipe
Equipment
- Large pot
Ingredients:
Main Ingredients
- 2 lbs beef or lamb, cut into chunks
- 2 large onions, sliced
- 4 large tomatoes, chopped
- 3 bell peppers, sliced
- 4 cloves garlic, minced
- 2 carrots, sliced
- 2 potatoes, cubed
- 1 bunch fresh parsley, chopped
- 1 tsp black pepper
- 1 tsp salt
- 2 cups water
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Instructions:
- Layer the meat at the bottom of a large pot.
- Add onions, tomatoes, bell peppers, garlic, carrots, and potatoes on top.
- Season with salt and black pepper.
- Pour water over the ingredients.
- Cover and simmer on low heat for about 2 hours.
- Garnish with fresh parsley before serving.
Notes:
Nutrition value:
Keywords:
Read more: Carbs In Stew Recipe
Can Khashlama Stew Be Made Ahead or Frozen?
Make Ahead Instructions
- Prepare the stew as instructed but do not cook it.
- Store the assembled stew in an airtight container in the fridge for up to 2 days.
- When ready to eat, cook the stew as per the recipe instructions.
Freezing Instructions
- After assembling the stew, place it in a freezer-safe container.
- Label the container with the date and freeze for up to 3 months.
- Thaw overnight in the fridge before cooking as per the recipe instructions.
In some regions, this stew is traditionally cooked in a clay pot to enhance the flavors and retain the moisture of the ingredients.
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