Entree: Armenia – Armenian Highlands – Խաշլամա ➤ Khashlama (Slow-braised lamb and vegetables cooked in a clear savory broth)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) bone-in lamb shoulder or neck, cut into large chunks
- 2 tbsp (30 ml) vegetable oil or melted butter
- 3 large onions, about 14 oz (400 g), quartered
- 4 cloves garlic, smashed (about 16 g)
- 3 medium tomatoes, about 14 oz (400 g), coarsely chopped, or 1 can (14 oz / 400 g) diced tomatoes
- 2 large bell peppers, about 12 oz (340 g), cored and halved or sliced
- 1 1/2 lb (680 g) potatoes, peeled and cut into large chunks
- 1 cup (240 ml) dry white wine or additional broth (optional)
- 4 cups (960 ml) hot water or light beef/lamb broth
- 2 bay leaves
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) dried mint or 1 tbsp (3 g) fresh chopped mint (optional)
- 1/4 cup (15 g) fresh parsley or cilantro, chopped, for garnish

Instructions

1. Preheat the oven to 325°F (160°C). Pat the lamb dry and season with 1 tsp salt and 1/2 tsp pepper. In a large heavy ovenproof pot or Dutch oven, heat 2 tbsp oil or butter over medium-high heat and brown the lamb in batches on all sides, about 4–6 minutes per side. Remove browned pieces and set aside.
2. Reduce heat to medium, add the onions to the pot, and cook until softened and lightly golden, about 8–10 minutes. Add garlic and cook 1 minute until fragrant.
3. Return the lamb to the pot, nestle in the tomatoes, bell peppers, and potatoes. Pour in wine if using, scraping any browned bits from the bottom, then add hot water or broth until it almost covers the meat and vegetables. Add bay leaves and dried mint if using.
4. Bring to a gentle simmer on the stovetop, then cover the pot and transfer to the preheated oven. Braise until the lamb is very tender and vegetables are cooked through, about 2 to 2 1/2 hours.
5. Remove the pot from the oven, discard bay leaves, and check seasoning; add more salt and pepper if needed. Spoon some of the clear, savory broth into bowls, arrange large pieces of lamb and vegetables on top, and sprinkle with chopped parsley or cilantro before serving.