Armenian
Khashlama
A rustic Armenian lamb and vegetable stew, gently simmered in its own juices until the meat is tender and the broth is rich. It is served steaming hot with fresh herbs and bread for soaking up the fragrant broth.
Ingredients
- Bone-in lamb shoulder or lamb ribs, cut into large pieces600g
- Yellow onions, thickly sliced2 medium
- Ripe tomatoes, thickly sliced3 medium
- Green bell pepper, sliced into wide strips1 large
- Potatoes, peeled and halved2 medium
- Garlic cloves, lightly crushed3
- Fresh cilantro1/2 bunch
- Fresh parsley1/2 bunch
- Fresh basil or purple basil4 sprigs
- Bay leaf1
- Black peppercorns1 tsp
- Salt1 1/4 tsp, or to taste
- Light beer or water1/2 cup
Method
- Place half of the sliced onions in the bottom of a heavy pot or kazan.
- Arrange the lamb pieces over the onions in a single layer and season with half of the salt and the black peppercorns.
- Layer the remaining onions, garlic, tomatoes, bell pepper, potatoes, bay leaf, and half of the fresh herbs over the meat.
- Pour in the beer or water, cover the pot tightly, and set it over medium heat until the juices begin to simmer.
- Reduce the heat to low and cook gently for about 1 hour 45 minutes, without stirring, until the lamb is very tender and the vegetables have released a rich broth.
- Taste the broth and adjust the salt if needed, then simmer uncovered for 10 to 15 minutes if you want a slightly more concentrated broth.
- Remove the spent herb stems and bay leaf, then spoon the lamb, potatoes, vegetables, and broth into deep bowls.
- Finish with the remaining chopped cilantro, parsley, and basil, and serve hot with lavash or crusty bread.
Common questions
Can I substitute beef or chicken for the lamb in khashlama?
Yes, but the flavor and timing change. Beef chuck works best as a lamb substitute and usually needs a little longer. Chicken cooks much faster and won’t give the same rich broth, so add it later and cook gently.
How long does khashlama take to become tender?
Plan for about 1 hour 45 minutes at a gentle simmer, sometimes up to 2 hours depending on the cut and pot size. The lamb should be very tender and pull apart easily before you stop cooking.
What are the most common mistakes when making khashlama?
The biggest mistakes are stirring too much, boiling hard, and using too little liquid. Keep the pot tightly covered, simmer gently, and layer the ingredients instead of mixing them so the broth stays clear and the meat stays tender.
How do I store and reheat leftover khashlama?
Cool it quickly, then refrigerate in a covered container for up to 3 days. Reheat slowly on the stove over low heat with a splash of water if needed. It also freezes well, though potatoes may soften more after thawing.
What should I serve with khashlama?
Serve it in deep bowls with the broth, lamb, and vegetables, plus extra fresh herbs on top. Good accompaniments are crusty bread, lavash, or a simple salad to balance the rich, savory broth.