👨‍🍳 조리법

1. 1

   Prepare the meat and vegetables. If using lamb or beef shanks, ensure they are cut into large, manageable pieces. Slice the onions, tomatoes, and bell peppers. Cut the potatoes into large chunks. Mince or slice the garlic. Chop the fresh herbs.

2. 2

   In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the meat and brown it lightly on all sides. Season each layer of meat with salt, pepper, and red pepper flakes as you add it to the pot.

3. 3

   Begin layering the ingredients in the pot. Start with a layer of onions, followed by bell peppers, then tomatoes, potatoes, and garlic. Season each vegetable layer as you go. Distribute the chopped fresh herbs throughout the layers.

   💡 전문가 팁: Some recipes suggest layering in a specific order, such as onions, then peppers, then tomatoes, then meat, then potatoes. Adjust based on your preference.
4. 4

   Pour the beer (or water/wine) over the layered ingredients. Ensure the liquid comes up to almost cover the top layer. Add optional fenugreek if using.

5. 5

   Bring the pot to a boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for about 1.5 to 2 hours, or until the meat is very tender and falling off the bone.

   💡 전문가 팁: Avoid stirring the stew too much during cooking to allow the flavors to meld and the meat to remain intact.
6. 6

   Taste and adjust seasonings as needed. If the broth is too thin, you can simmer uncovered for the last 15-20 minutes to reduce it slightly.

7. 7

   Serve hot in deep bowls, ensuring each serving gets a good portion of meat, vegetables, and broth. Garnish with extra fresh herbs if desired.

   💡 전문가 팁: Khashlama is traditionally served with fresh bread, such as lavash.