A clean, comforting stew of lamb or beef gently simmered with onions, tomatoes, peppers and a little water or beer until the meat falls apart and the vegetables melt into a light broth. Minimal seasoning lets the sweetness of the meat and vegetables carry the dish. A classic of summer gatherings and feasts.
Khashlama is a Caucasian boiled-meat dish beloved in Armenian cuisine; its name comes from the Armenian verb 'khashel' (to boil) and means 'meat boiled in chunks,' sharing its root with khash (the cow's-foot soup) though it is an entirely different dish. It originated in Armenia's mountainous regions as a summer dish, made when lamb and vegetables were freshest and traditionally slow-cooked in an underground clay oven (tonir); potatoes were added after they reached Armenia and the potato version became the most common. A celebratory dish cooked for special occasions, it is often prepared outdoors by the men of the family, who gather to chop vegetables, prep the meat and socialize, making the cooking itself part of the gathering.
Spoon-tender meat in a light, clean broth tasting of sweet stewed onion, tomato and bright pepper. It is gentle and homey rather than heavily spiced, the kind of brothy stew you sop up with torn lavash. Deeply savory but never greasy.
Long, gentle simmering breaks down collagen in the meat into gelatin for tenderness, while the vegetables release their own juices so little added liquid is needed. Not stirring keeps the broth clear and the layers intact.
Variations
Lamb or beef, with or without potatoes, simmered in beer or white wine, with eggplant added, extra chili for heat
On the Palate
Where Khashlama sits in the Armenian flavor cloud
Ingredients
Serves 6
How it's made
8 steps · 20 min
- 110 min
Cut lamb or beef on the bone into large chunks.
- 25 min
Layer sliced onions at the bottom of a heavy pot.
- 38 min
Pile the meat on top, then layer tomatoes, peppers and more onion over it.
- 44 min
Season with salt, pepper and herbs; add a splash of water or beer.
- 55 min
Cover tightly and bring to a bare simmer over low heat.
Watch outBring it up just to the faintest shiver over low heat — a hard boil toughens the meat and muddies the broth.
- 6120 min
Simmer gently for about 2 hours until the meat is fork-tender and vegetables collapse.
- 71 min
Avoid stirring so the layers stay intact and the broth stays clear.
Watch outResist stirring the whole time — leave the layers be so the broth stays clear and the vegetables don't break down into mush.
- 83 min
Ladle out with plenty of the light broth and serve with lavash and fresh herbs.
