People's Khashlama
6 servings
105 minutes
Khashlama is a traditional Armenian dish, delightful in its simplicity and rich flavor. It symbolizes hospitality and family gatherings, where each ingredient plays its role in creating a unique harmony of tastes. Tender lamb infused with the aromas of fresh vegetables is slowly stewed in its own juices without excess liquid, preserving natural juiciness and richness. Tomatoes add a slight tanginess while sweet peppers provide freshness and softness. Potatoes make the dish hearty, and garlic and herbs add spicy notes. Khashlama is served hot with crispy lavash that absorbs the aromatic juices. It is not just food but a culinary heritage conveying the spirit of Armenian traditions where patience, quality ingredients, and love for every flavor matter.
1
Wash the lamb, dry it, and cut it into large pieces.
- Lamb (hindquarter): 1 kg
2
Cut the tomatoes in half, peel and chop the onion and bell pepper like the tomato.
- Tomatoes: 500 g
- Bell pepper: 400 g
3
In a pot or thick-bottomed saucepan, mix all the ingredients, add salt, peppercorns, and bay leaf. Don't worry about the salt — you can season to taste after cooking! Add literally 50 grams of water (yes, this is not a mistake).
- Salt: to taste
- Bay leaf: 1 piece
4
Cover with a lid and place on low heat. Forget about the hashlama for 1.5 hours. A mandatory condition is not to open the lid during this time.
5
Remove from heat, take out the bay leaf, add finely chopped herbs, and let it steep for 30 minutes.
- Chopped cilantro (coriander leaf): 1 bunch
- Chopped parsley: 20 g