Mains
Khashlama (Lamb and Vegetable Stew)
Ingredients
- - 1.2kg (2.6lb) lamb shoulder or shank, bone-in, cut into large pieces
- - 4 tomatoes, thickly sliced
- - 3 onions, thickly sliced
- - 2 bell peppers, sliced
- - 4 potatoes, quartered
- - 4 garlic cloves, whole
- - 2 bay leaves
- - 1 tsp black peppercorns
- - 250ml (1 cup) dry white wine or water
- - Salt, to taste
- - Fresh parsley and coriander, chopped, for garnish
Method
- Layer the bottom of the pot with a portion of the onions and tomatoes.
- Add the lamb pieces in a single layer, season lightly with salt.
- Layer the remaining onions, tomatoes, peppers and potatoes over the meat.
- Tuck in the whole garlic cloves, bay leaves and peppercorns.
- Pour the wine or water gently down the side of the pot without disturbing the layers.
- Cover tightly and simmer on very low heat for 2.5-3 hours without stirring, until the lamb is fork-tender and the vegetables have released their juices into a rich broth.
- Season the broth with salt at the end of cooking.
- Serve in shallow bowls, spooning the broth generously over the meat and vegetables, garnished with fresh herbs.
Introduction: Khashlama is a slow-simmered stew of lamb and vegetables cooked with minimal added liquid, relying instead on the natural juices released by the tomatoes and onions as they cook down over hours.
Cultural Background: Khashlama is a slow-simmered stew of lamb and vegetables cooked with minimal added liquid, relying instead on the natural juices released by the tomatoes and onions as they cook down over hours. Traditionally prepared for large family gatherings and often cooked outdoors in a large pot over an open flame, it embodies the patient, low-and-slow philosophy found throughout Armenian home cooking.
Tips: Resist the urge to stir while cooking — the layered method allows the vegetables to slowly braise the meat from above without scorching. A heavy pot with a tight lid is essential to trap steam and keep the dish from drying out.
Variations: Beef can be used in place of lamb for a milder version. Some regions add a splash of vodka or cognac at the end for extra depth.
Storage: Keeps refrigerated in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, covered, until warmed through, adding a splash of water if needed.
Nutrition: Per serving (of 6): approx. 460 kcal, 32g protein, 24g fat, 26g carbohydrates, 4g fibre.
FAQs:
Q: Why shouldn’t I stir khashlama while it cooks? A: The layered ingredients create their own natural braising liquid as they slowly release juices; stirring can break this process and lead to uneven cooking. Q: Can this be made in a slow cooker? A: Yes, layer the ingredients the same way and cook on low for 6-7 hours.
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