Khashlama with lamb

7 kg fresh lamb

2,5 kg tomatoes

1 kg onions

1 kg green pepper

0.5 l 1 bottle of beer "Zhiguli" ()

Basil

dill

red pepper

Cut the lamb into pieces, put in a saucepan one layer, the next layer is cut into circles tomatoes, then a layer of meat, then sliced onions and peppers, all sprinkled with red pepper, herbs, pour a beer.

Cooked hashlama with lamb simmered until tender, the meat and the broth is served separately.

The author of the recipe: Sergey Roar