Kakhetian Khashlama

1. 1

   Place the meat in a pot and cover with enough water to submerge it well.

2. 2

   After boiling, skim off the foam.

3. 3

   Simmer over low heat until the meat is tender (about 2 hours).

   120 min

4. 4

   Once the meat is cooked, add salt to taste.

5. 5

   Turn off the heat and let it sit in the broth for 1 hour.

   60 min

6. 6

   When serving, sprinkle with chopped celery and garlic.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.