Cooking Khashlama in nature - Delicious lamb stew made with tender pieces of lamb and vegetables

Cooking Khashlama in nature - Delicious lamb stew made with tender pieces of lamb and vegetables
Prepare the Meat: Heat the vegetable oil in a large pot. Add the meat chunks and brown them on all sides. Browning the meat enhances its deep flavor.

Add Aromatics: Add the finely chopped onion and crushed garlic to the pot. Sauté until the onions become translucent and soft, creating a sweet aromatic base for the dish.

Incorporate Vegetables: Add the diced potatoes and sliced carrots to the pot. If using, add the diced green bell pepper. Sauté for a few minutes to let the vegetables absorb the flavors.

Season the Dish: Sprinkle in the salt, black pepper, paprika, and dried oregano. Stir well to ensure the spices are evenly distributed throughout the mixture.

Add Liquid: Pour in the water or beef broth. If using diced tomatoes, add them at this stage. Stir everything together and bring to a boil.

Simmer: Cover the pot and reduce the heat to low. Let the dish simmer for 1 to 1.5 hours, or until the meat and vegetables are tender. You may need to add a bit more water during cooking if necessary.

Serve: Once cooked, serve the Khashlama hot. It pairs wonderfully with fresh bread to soak up the delicious sauce.
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