Entree: Armenia – Armenian Diaspora Classics – Խաշլամա Khashlama (Armenian braised lamb with vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Additional 10 min

Total 2 hrs 20 min

Ingredients

- 2.5 lb (1.1 kg) bone-in lamb shoulder or neck, cut into large chunks
- 1 lb (450 g) potatoes, peeled and cut into large chunks
- 1 lb (450 g) tomatoes, coarsely chopped (or 2 cups / 480 ml canned tomatoes)
- 2 large onions, thickly sliced, approx. 10 oz (285 g) total
- 2 bell peppers (red or green), seeded and cut into large pieces, approx. 10 oz (285 g)
- 4 garlic cloves, smashed and chopped
- 2 tbsp (30 ml) vegetable oil or rendered lamb fat
- 1 1/2 cups (360 ml) beef or lamb stock, or water
- 1 tsp (6 g) fine salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1 bay leaf
- 1 tsp (2 g) dried thyme or 1 tbsp (4 g) fresh thyme
- 2 tbsp (8 g) fresh parsley or cilantro, chopped, for garnish

Instructions

1. Pat the lamb pieces dry and season with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper. Heat the oil in a large heavy pot or Dutch oven over medium-high heat and brown the lamb in batches until golden on all sides, about 6–8 minutes per batch. Transfer browned meat to a plate.
2. Reduce heat to medium and add the sliced onions to the pot; cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add the garlic and cook 30 seconds more.
3. Return the lamb to the pot with the onions. Add the chopped tomatoes (or canned tomatoes), bell peppers, potatoes, bay leaf, thyme, remaining salt and pepper, and the stock or water. The liquid should come about halfway up the meat and vegetables—add a bit more water if necessary.
4. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 1 1/2 to 2 hours, until the lamb is very tender and the vegetables are soft. Check once midway and spoon some cooking liquid over the top; adjust seasoning if needed.
5. Remove the bay leaf. Let rest 10 minutes off the heat to thicken slightly. Garnish with chopped parsley or cilantro and serve family-style with crusty bread or lavash.