Entree: Armenia – Central Culinary Region – Խաշլամա ➤ Khashlama (Slow-simmered Armenian stew of large meat pieces with tomatoes, peppers, and potatoes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 5 min

Total 2 hrs

Ingredients

- 2 lb (900 g) bone-in lamb shoulder or neck, cut into large chunks
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, about 10 oz (280 g), sliced
- 3 medium tomatoes, about 16 oz (450 g), peeled and chopped or 1½ cups (360 g) canned crushed tomatoes
- 2 medium bell peppers, about 10 oz (280 g), cored and sliced
- 4 medium potatoes, about 1 lb 8 oz (700 g), peeled and halved
- 3 cloves garlic, about 0.3 oz (9 g), minced
- 1 cup (240 ml) beef, lamb stock, or water
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander or 1 tsp (2 g) crushed coriander seeds
- 1 bay leaf
- 1/4 cup (15 g) chopped fresh parsley for garnish
- 1/4 cup (15 g) chopped fresh cilantro for garnish (optional)

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a heavy Dutch oven or deep pan over medium-high heat. Season the lamb chunks with salt and pepper and brown in batches until deeply seared on all sides, about 6–8 minutes per batch. Remove and set aside.
2. Step 2: In the same pot, add the sliced onions and cook until soft and beginning to caramelize, about 8–10 minutes. Add the bell peppers and cook 4–5 minutes until slightly softened.
3. Step 3: Stir in the chopped tomatoes (or crushed tomatoes) and tomato paste if using, scraping up browned bits. Cook 3–4 minutes to marry flavors.
4. Step 4: Return the lamb to the pot, add the stock or water, coriander, bay leaf, and adjust salt and pepper. Bring to a gentle simmer, then cover and cook over low heat for about 1 to 1¼ hours.
5. Step 5: Add the halved potatoes on top of the meat, recover, and continue to simmer gently until the meat is very tender and the potatoes are cooked through, about 30–45 minutes more. Check liquid level and add a splash of water if too dry; the finished dish should have a thick, stew-like sauce.
6. Step 6: Stir in minced garlic in the last 5 minutes of cooking, adjust seasoning, and remove the bay leaf. Let rest 5 minutes off heat so flavors settle.
7. Step 7: Serve family-style, garnished with chopped parsley and cilantro, accompanied by crusty bread or lavash to soak up the rich sauce.