Khashlama
Khashlama: Armenian lamb stewed in its own juices with tomatoes, peppers and potatoes
Khashlama is a village dish from across Armenia, made in a big pot for family gatherings in Ararat and Kotayk: chunks of lamb on the bone, or beef, layered with onions, tomatoes, peppers and potatoes and cooked slowly with very little liquid, so the meat stews in its own juices and the vegetables soak them up. It is served in deep plates with lavash and lots of fresh herbs. A common mistake is adding water to cover; the result is a soup, not khashlama. Chef's tip: put the lamb on the bottom and the potatoes on top, so the meat browns slightly and the potatoes steam in the juices without breaking.
- Total time
- 170 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the khashlama
- 3 ⅓ lb lamb shoulder or neck on the bonecut into large pieces
- 2 tsp salt
- 1 tsp black pepper
- 3 onionsthickly sliced
- 5 ripe tomatoessliced
- 3 green and red pepperscut into strips
- 1 ¾ lb potatoespeeled and halved
- 1 head garliccloves peeled
- ¾ cup water
To serve
- 1 oz fresh coriander, basil and dillchopped
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Method
0/5 doneStep 1: Season 3 ⅓ lb lamb shoulder or neck on the bone with half of 1 tsp salt and 1 tsp black pepper and put it in a heavy pot. Cover and cook over a medium-low heat for 15 minutes, until it releases fat and juice and starts to colour.
15 minStep 2: Layer 3 onions, 1 head garlic, 2 bay leaves, 3 green and red peppers and 5 ripe tomatoes over the lamb, then 1 ¾ lb potatoes on top. Sprinkle with the rest of 1 tsp salt.
Step 3: Pour in ¾ cup water. Common mistake: adding more; the juices are enough.
Step 4: Cover tightly and cook over a low heat for 2 hours, without stirring, until the lamb falls off the bone and the potatoes are soft.
120 minStep 5: Serve in deep plates with the juices and plenty of 1 oz fresh coriander, basil and dill scattered over.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 38 g
- Carbs
- 24 g
- Fat
- 30 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khashlama take?
- About 170 minutes in total: 20 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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