Khashlama (multicooker-pressure cooker Brand 6051)

Category: Meat dishes
Khashlama (multicooker-pressure cooker Brand 6051)

Ingredients

Meat (lamb, beef, veal) 500 gr.
Tomatoes 3 pcs.
Bulgarian pepper 2 pcs.
Bulb onions 2 pcs.
Carrot 1 PC.
Wine (red or white) 40 ml
Salt, black pepper, ground coriander taste
Garlic 4-5 teeth
Zucchini (added from herself) 250 gr.
Green onions a couple of feathers
Parsley half beam
Basil (mine is dry) (1 tsp)
Potatoes (for serving) 10-12 pcs.

Cooking method

  • Prepare food. Peel and wash the meat and vegetables, wipe off excess moisture with kitchen towels.
  • Cut the meat (I have veal) into pieces weighing 25-30 grams.
  • Cut the onion into rings or half rings.
  • Tomatoes - in 8-piece segments.
  • Carrots - in rings about 0.5 cm thick.
  • Bell peppers - in large strips.
  • Zucchini (not in the original recipe) - in rings or half rings.
  • Chop green onions.
  • Coarsely chop the parsley and basil (if fresh) with a knife.
  • Only peel the garlic.
  • Put the food in layers in the pressure cooker bowl: onions, carrots, bell peppers, tomatoes, meat *, half parsley, basil, green onions, whole chives, zucchini. Season each layer with salt and pepper to taste. Add ground coriander. (I replaced the pepper and coriander with a ready-made mixture of Khmeli-Suneli spices).
  • Pour wine into a bowl (I have dry white).
  • Install EXTINGUISHING mode pressure 50 kPa time 25 minutes.
  • Serve khashlama with whole boiled potatoes (I cooked the potatoes in parallel, completely filling them with water, in a Brand 6050 pressure cooker on the Porridge mode for 13 minutes), sprinkle with chopped parsley.
  • Khashlama (multicooker-pressure cooker Brand 6051)
  • Bon Appetit!

The dish is designed for

4 servings

Time for preparing:

25 minutes

Cooking program:

Extinguishing

National cuisine

Caucasian

Note

* If the meat comes across harsh, it can be pre-fried in the FAST mode for 10-15 minutes until all the liquid has evaporated.

Twist
Ksyushahow juicy and bright! Thanks for the recipe, I will certainly cook.
lungwort
Ksyusha, very beautiful and fragrant!
Aygul
It seems there are a lot of ingredients, but in August almost all of this is at home (even if there is no vegetable garden). Therefore, the recipe for the topic, everything is used
prubul
Lucky her husband. Ksyusha you are inexhaustible for recipes!
Ksyushk @ -Plushk @
Marinochka, Natasha, Aygul, prubul (unfortunately, I don’t know the name), thank you very much for the praise!
I wore khashlama to a friend for lunch (from her first, from me second) - went to Hurray! Children, who often refuse meat, and even more so, stewed vegetables, asked for supplements (when they said that they were stewing meat with wine). The recipe, of course, does not pretend to be authentic, but here I am cooking this way: without problems, from the simplest set of products (more often what is in the refrigerator), but in the end it is delicious and beautiful. Especially in winter, when you want bright colors. Aygul, therefore, cook not only in August.

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