Entree: Armenia – Lake Sevan – Խաշլամա ➤ Khashlama (Slow-braised Armenian meat and vegetable stew traditionally made with bone-in lamb and tomatoes)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
2 hrs
Total
2 hrs 20 min
Ingredients
- 2.5 lb (1.13 kg) bone-in lamb shoulder or shank
- 3 tbsp (45 ml) vegetable oil or lamb fat
- 2 large onions, about 10 oz (300 g), peeled and coarsely sliced
- 3 large tomatoes, about 14 oz (400 g), roughly chopped (or 1 14-oz can (400 g) diced tomatoes)
- 2 tbsp (30 g) tomato paste
- 2 medium bell peppers, about 10 oz (300 g), seeded and sliced
- 1.5 lb (700 g) potatoes, peeled and halved or cut large
- 4 garlic cloves, about 12 g, minced
- 2 cups (480 ml) water or light stock
- 2 bay leaves
- 1 tsp (5 g) sweet paprika
- 1 1/2 tsp (8 g) fine salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh parsley
- 1/4 cup (15 g) chopped fresh cilantro
- Optional: 1/2 tsp (1 g) red pepper flakes for heat
Instructions
1. Brown the lamb: heat oil in a heavy Dutch oven over medium-high heat. Season the lamb with salt and pepper and brown on all sides, about 6–8 minutes total. Remove and set aside.
2. Sauté aromatics: in the same pot add sliced onions and cook until soft and beginning to color, scraping up browned bits. Stir in garlic, tomato paste, and paprika; cook 1 minute.
3. Build the braise: return lamb to the pot. Add chopped tomatoes, bay leaves, and water or stock so liquid comes about halfway up the meat. Bring to a simmer, cover, and reduce heat to low. Braise gently for 1 to 1 1/2 hours until meat is starting to become tender.
4. Add vegetables: nestle potatoes and bell peppers around the meat, cover, and continue cooking until potatoes and lamb are tender, about 30–45 minutes more. Check liquid level and add a little hot water if it becomes too dry.
5. Finish and serve: remove bay leaves, check seasoning and adjust salt and pepper. Sprinkle chopped parsley and cilantro over the khashlama before serving. Serve family-style with crusty bread or lavash to soak up the broth.
