Lamb Khashlama
4 servings
120 minutes
Khashlama made from lamb is a dish that conveys the depth of flavors and aromas of Armenian cuisine. Its roots go back to ancient times when meat was stewed with vegetables in clay pots, allowing the ingredients to fully develop. Tender lamb absorbs the juices of fresh tomatoes, sweet peppers, and onions, while a light bitterness from pale beer adds a spicy note. Potatoes make the dish hearty, and the fresh herbs added at the end—cilantro, dill, red basil—fill khashlama with summer freshness. This dish doesn't require complex spices as nature itself has taken care of its rich flavor. Khashlama is perfect for family gatherings, creating an atmosphere of warmth and tradition where every bite is infused with hospitality.
1
Boil the lamb until cooked.
- Lamb: 1 kg
2
In a separate pot, layer in order: onion sliced into rings; coarsely chopped tomatoes peeled; bell pepper also sliced into rings; coarsely chopped potatoes; meat. And do this in several layers.
- Onion: 300 g
- Tomatoes: 700 g
- Bell pepper: 500 g
- Potato: 600 g
- Lamb: 1 kg
3
Pour in a glass of beer and a glass of broth. Stew. Doneness is determined by the potatoes.
- Lager (pale beer): 200 ml
- Meat broth: 250 ml
4
At the end, add chopped greens.
- Cilantro: 30 g
- Dill: 30 g
- Purple basil: 30 g
- Salt: to taste
