Ingredients for - Georgian Khashlama
How to cook deliciously - Georgian Khashlama
1. Stage
Place the meat in a pan in large pieces (whole). Pour enough water to just cover the meat. Turn on the fire and bring the meat to a boil. In the original, we take veal breast with a bone and fat, but since my kids do not eat fatty meat, and hasharma love, I took a non-fat veal on the bone.
2. Stage
When the meat comes to a boil, remove the foam. Turn the heat to minimum. Add bay leaf, pepper and one onion with peel (do not peel). We cook the meat for 3-4 hours at the lowest heat. This is a prerequisite for delicious and properly cooked meat in hashbrowns.
3. Stage
The remaining two bulbs finely chop half rings and marinate in water mixed with vinegar for about 10 minutes. How much vinegar you need to orient yourself, how much you like marinated and sour onions. Cilantro finely chop, peppers free from seeds and cut into cubes. Chop the garlic with a knife.
4. Stage
Boiled hot meat is taken out with a slotted spoon, and cut into portions with a knife. The meat is tender and juicy, so soft that it resembles a stew. Sprinkle the meat on top of salt and adjika.
5. Stage
Add the garlic, cilantro and bell peppers. Squeeze the onions well and also send them to the meat.
