Entree: Armenia – Yerevan & Central Armenia – Խաշլամա ➤ Khashlama (Hearty braised lamb and vegetable stew traditionally slow-cooked with tomatoes and herbs)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2.5 lb (1.1 kg) bone-in lamb shoulder, cut into large chunks
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thickly sliced, about 300 g
- 3 cloves garlic, minced, about 12 g
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) beef or lamb broth (or water)
- 4 medium potatoes, peeled and halved, about 1.5 lb (680 g)
- 2 large bell peppers, cored and quartered, about 300 g
- 1 large carrot, cut into chunks, about 100 g
- 2 bay leaves
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme
- 1 tsp (5 g) sweet paprika
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Step 1: Pat lamb pieces dry and season generously with salt and pepper. Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown lamb in batches on all sides, 6–8 minutes per batch; transfer browned pieces to a plate.
2. Step 2: Reduce heat to medium, add the sliced onions to the pot and cook until soft and beginning to brown, about 8–10 minutes. Add minced garlic and cook 1 minute more.
3. Step 3: Stir in tomato paste and cook 2 minutes, then add crushed tomatoes and broth, scraping up any browned bits. Return lamb to the pot and nestle bay leaves and thyme among the pieces. Bring to a gentle simmer.
4. Step 4: Cover and braise on low heat for 1 hour, or transfer to a 325°F (160°C) oven and roast covered for 1 hour.
5. Step 5: After 1 hour, add potatoes, bell peppers, and carrot around the lamb. Sprinkle with paprika, adjust salt and pepper, then cover and continue to simmer gently on the stovetop or in the oven for another 45–60 minutes, until lamb and vegetables are very tender.
6. Step 6: Remove bay leaves, taste and adjust seasoning. Spoon braising juices over the lamb and vegetables, garnish with chopped parsley, and serve family-style with lavash or steamed rice.