Lamb Khash (Steba DD1)

Category: Meat dishes
Lamb khash (Steba DD1)

Ingredients

Mutton 700g
Bulb onions 1 PC.
Carrot 1 PC.
Garlic 2 cloves
Peppercorns
Bay leaf
The water is cold

Cooking method

  • Khash is a Caucasian dish, according to the classics it is prepared from beef, which we use for jellied meat (beef legs, shanks). A rich meat broth is cooked for 8-12 hours.
  • In this case, I used tender and aromatic lamb meat with bones (2 pieces of a shoulder blade and 3 pieces of a neck.)
  • I always drain the first broth (but this is not necessary), so you can skip step 1, but then you have to remove the scale flakes from the finished broth with a slotted spoon.
  • 1. Wash the meat, add cold water, boil for 5 minutes, drain the water, rinse the meat with cold water.
  • 2. Put meat, carrots, onions, garlic cloves, pepper and lava leaf into a bowl.
  • 3. Pour cold water 2-3 cm above the meat. I got it up to the 2L mark. DO NOT DRAIN!
  • 4. Set the MEAT program 45 min.
  • 5. After the end of the program, wait until the lid is unlocked (or let off steam) and set the BROKEN 88 * program for 4-6 hours.
  • ALL! The clear broth is ready. The bones float separately (pull out and discard). I remove the fat from the broth.
  • Pour hot broth into a bowl, put pieces of meat, salt to taste, sprinkle with your favorite herbs (cilantro) and add onions cut into thin half rings. In a hot broth, it is not bitter at all!
  • Well, lovers of "hot" can add finely chopped chili.
  • Bon Appetit!

The dish is designed for

4-5 servings

Time for preparing:

5-7 hours

Cooking program:

MEAT, STILL

National cuisine

Almost Caucasian

Elena8
Victoria, thanks for the recipe. I will definitely try to cook it. In the cold season, it is probably a very topical dish.
Masinen
Vika, well done! Thanks for the recipe !!
Vikulina
Yes, khash is a dish for the autumn-winter season.

Girls, how to insert a larger photo?
Ukka
Vikulina, cool soup turned out !!! Well done for putting it up !!!
Although this is not exactly khash, but rather bozbash, the soup is still cool !!! For the cold, the most it !!!
Vikulina
Is Bozbash Tatar cuisine? And I put the word "khash" in quotes on purpose, because it's not quite khash, yes
Ukka
I am familiar with bozbash from Armenian and Azerbaijani cuisine, as well as hash. Khash is made from beef legs and scars, bozbash - from lamb.
Oh, I don't cling to the name - what's the difference, what is the correct name, the main thing is that the soup turned out to be cool, and besides, in our favorite (for me still a dream) Stebe !!!
Robin bobin
Vika, wow, what a rich, bright soup.
Vikulina
Saturated, yes ... and bright from red chili and cilantro, My husband loves so much ... I would be from so much pepper
taty327
Wonderful! And I love lamb !!!
Vikulina
Thank you! Lamb tender meat, yeah

Oh, how did the photo itself grow? I couldn't do it ...
Tsakhes
The dish looks great, you have to buy a ram

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