Entree: Russia – Caucasus Russia – Хашлама ➤ Khashlama (Slow-simmered Caucasian meat and vegetable stew typically made with lamb or beef)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1½-inch (3–4 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thickly sliced — about 10 oz (280 g)
- 4 cloves garlic, minced — about 1 oz (30 g)
- 3 medium tomatoes, roughly chopped — about 14 oz (400 g)
- 2 tbsp (30 g) tomato paste
- 2 bell peppers, seeded and cut into thick strips — about 10 oz (280 g)
- 2 medium potatoes, peeled and halved if large — about 1 lb (450 g)
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 cups (480 ml) water or light beef stock
- 1 bay leaf
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Brown the lamb pieces in batches until well seared on all sides, then remove and set aside.
2. In the same pot, add the sliced onions and cook until softened and starting to color, about 6–8 minutes. Add the garlic and cook 1 minute more.
3. Stir in the chopped tomatoes and tomato paste, cooking until the tomatoes begin to break down, about 5 minutes. Return the browned lamb to the pot and add the bell pepper strips and potatoes.
4. Sprinkle in the ground coriander, paprika, salt, and pepper. Pour in the water or stock and add the bay leaf. Bring to a gentle simmer, cover, and cook over low heat for 1.5–2 hours, or until the lamb is tender and the potatoes are cooked through.
5. Remove the bay leaf. Stir in the chopped cilantro or parsley and lemon juice if using. Taste and adjust seasoning. Serve hot with crusty bread or steamed rice.