Ingredients portion 6
Lamb (rear) 1 kg
Tomatoes 500 g
Sweet pepper 400 g
Potatoes 500 g
Garlic 6 cloves
Chopped coriander 1 bundle
Chopped parsley 20 g
Salt to taste
Laurel leaf 1 piece
Cooking instructions 1 hour and 45 minutes
1 Wash and dry the lamb and cut into large pieces.
2 Cut the tomatoes in half, onions, peel and chop the bell peppers like a tomato.
3 In a thick-bottomed cauldron or pot, mix all the ingredients together, add salt, pepper and bay leaf. Don’t worry about salt – you can add more to taste afterwards! Add literally 50 grams of water (yes, yes – that’s not a mistake).
4 Cover with the lid and put on a low heat. Forget about the hash stew for 1.5 hours. Make sure you do not open the lid during the entire time.
5 Remove from the heat, remove the bay leaf, add the finely chopped herbs and infuse for 30 minutes.
Recipe tip The most important thing is to cook this dish in a cauldron, over a fire, and, of course, in the open air. Soaked in smoke, hasharma will be even more delicious; moreover, it always tastes better and juicier outside! Of course, if possible, it will be just as good at home on the cooker.
