Armenian Lamb and Vegetable Stew (Khashlama)
Խաշլամա khashlamaSay it: khash-lah-MAH
Khashlama is the Armenian answer to a one-pot feast: lamb and vegetables go into a heavy pot in layers, then cook gently until the meat is spoon-tender and the broth tastes sweet from tomatoes and peppers. It suits a cool-weather Sunday or a holiday table, and the hands-off method makes it a practical choice when you want a generous main dish without last-minute work.
Armenian Lamb and Vegetable Stew (Khashlama)
Խաշլամա, khashlama
Pronounced khash-lah-MAH
- Serves
- 6
- Prep
- 30 min
- Cook
- 2 hr 30 min
- Total
- 3 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
To finish
Method
Put the lamb in a large bowl, add 1 tsp salt and 1/2 tsp pepper, and turn the pieces until seasoned all over.
Choose a heavy Dutch oven or deep pot. Spread half the lamb over the bottom, then layer on half each of the onions, potatoes, peppers, tomatoes and garlic, plus 1 bay leaf. Build a second layer with what remains.
Set the lid on firmly and turn the burner to its lowest setting. Leave it alone for 45 minutes; if the bottom looks dry when you peek, pour in 2–3 tbsp water.
Keep cooking covered for 1 1/2 to 2 hours more, until the lamb shreds easily with a fork and the potatoes are tender without collapsing. Do not stir; a gentle shake of the pot is enough if you need to move things.
Take out the bay leaves. Taste the cooking juices and add salt or pepper if you like. Scatter over parsley and dill, then set the pot aside off the heat for 10 minutes.
Bring the pot to the table and ladle meat, vegetables and juices into deep bowls.
Regional variant: Khashlama with white wine (khashlama ginov)
Before you cover the pot, pour 1/2 cup (120 ml) dry white wine over the tomatoes, and include 1 medium eggplant, peeled and cut into chunks, in one of the vegetable layers. Expect a slightly thinner, more fragrant broth. Cook for the same amount of time, checking after an hour and adding a splash of water only if necessary.
Cook's notes
- A thick-bottomed pot and the lowest heat you can manage are key. The tomatoes, onions and peppers give off enough moisture to steam the lamb, so frequent lid-lifting or stirring slows the cook.
- Bone-in shoulder or neck creates the stew’s rich body; have the butcher cut it into rough chunks.
- Waxy potatoes such as Yukon Gold keep their shape through the long simmer.
Serve with
Pair it with warm lavash for dipping, a plate of fresh herbs, pickled vegetables, and glasses of tan (Armenian yogurt drink) or a light red wine.
Make ahead and storage
Store in the refrigerator for up to 3 days and reheat gently; the stew’s flavor deepens overnight.
