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Khashlama

Name: Khashlama
Total time: 150 min
Yield: Serves 4
Cuisine: Armenia
Ingredients: 800g (bone-in) Lamb; 4 Potato; 2 Onion; 3 Tomato; 3 Green Bell Pepper; 4 cloves Garlic; 1 bunch Cilantro; A pinch Basil; 2 tsp Salt; 1 tsp Black Pepper; 2 Bay leaf

Main Dish

⏱ 150 min

👥 Serves 4

Difficulty ⭐

Lamb layered with potatoes, tomatoes, and peppers and braised — a rustic Armenian stew.

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📖 The Story Behind This Dish

Khashlama means 'boiled' — bone-in lamb or beef braised with vegetables and almost no added water. Potatoes, onions, tomatoes, and peppers are layered on the meat and simmered covered for hours. It's a simple dish finished only with the vegetables' moisture and the meat's flavor, and some families add a little wine or beer.

🌆 Where it's eaten: In a house in a mountain village, a pot simmers on the wood stove, and lifting the lid releases the gentle aroma of meat and vegetables.

🥕 Ingredients (serves 4)

Lamb 800g (bone-in)
Potato 4
Onion 2
Tomato 3
Green Bell Pepper 3
Garlic 4 cloves
Cilantro 1 bunch
Basil A pinch
Salt 2 tsp
Black Pepper 1 tsp
Bay leaf 2

👩‍🍳 Instructions

Cut the lamb into large pieces and season with salt and pepper.
Arrange the meat in a heavy pot, scatter with bay leaf and garlic, add 100ml water, cover, and simmer on low for 1 hour.
Layer large pieces of potato, sliced onion, tomato, and green pepper over the meat in that order, salting each layer.
Cover and braise another hour until the potatoes are tender.
Scatter with chopped cilantro and basil.
Bring the pot straight to the table.

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