Khashlama
“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.”
Where it comes from
A traditional Caucasian boiled-meat dish beloved in Armenian cuisine, where layered lamb and summer vegetables are stewed slowly; its name comes from the Armenian 'khashel' (to boil) and it is a staple of outdoor feasts alongside khorovats.
On the plate
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.
How it works
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
Ingredients
Serves 6
How it's made
8 steps · Show ↓25 min active · 120 min waiting
How it's made
8 steps · Show ↓- 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.
- 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.
- 83 min
Ladle out with plenty of the light broth and serve with lavash and fresh herbs.
