Armenian Khashlama
Khashlama is a hearty and flavorful Armenian stew, traditionally made with lamb or beef, simmered with a generous amount of vegetables like tomatoes, onions, and peppers. It's often cooked with beer or water, resulting in a rich broth. This dish is a staple at celebrations and family gatherings, known for its simplicity and comforting taste.
🧂 Ingredients
- 5 lb Lamb or Beef(bone-in, cut into large pieces (e.g., shanks, shoulder, or chops))
- 3 large Onions(sliced)
- 3 large Tomatoes(sliced)
- 3 large Bell Peppers(sliced (a mix of colors is nice))
- 1.5 lb Potatoes(young potatoes, cut into large chunks)
- 8 cloves Garlic(minced or sliced)
- 1 bunch Fresh Basil(chopped)
- 1 bunch Fresh Cilantro(chopped)
- 1 bunch Fresh Parsley(chopped)
- 2 12oz bottles Dark Beer(or water, or red wine)
- 2 tbsp Olive Oil
- Salt(to taste)
- Black Pepper(to taste)
- Red Pepper Flakes (Aleppo Pepper)(to taste)
- Fenugreek(to taste (optional))
👨🍳 Instructions
- 1
Prepare the meat and vegetables. If using lamb or beef shanks, ensure they are cut into large, manageable pieces. Slice the onions, tomatoes, and bell peppers. Cut the potatoes into large chunks. Mince or slice the garlic. Chop the fresh herbs.
- 2
In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the meat and brown it lightly on all sides. Season each layer of meat with salt, pepper, and red pepper flakes as you add it to the pot.
- 3
Begin layering the ingredients in the pot. Start with a layer of onions, followed by bell peppers, then tomatoes, potatoes, and garlic. Season each vegetable layer as you go. Distribute the chopped fresh herbs throughout the layers.
💡 Tip: Some recipes suggest layering in a specific order, such as onions, then peppers, then tomatoes, then meat, then potatoes. Adjust based on your preference. - 4
Pour the beer (or water/wine) over the layered ingredients. Ensure the liquid comes up to almost cover the top layer. Add optional fenugreek if using.
- 5
Bring the pot to a boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for about 1.5 to 2 hours, or until the meat is very tender and falling off the bone.
💡 Tip: Avoid stirring the stew too much during cooking to allow the flavors to meld and the meat to remain intact. - 6
Taste and adjust seasonings as needed. If the broth is too thin, you can simmer uncovered for the last 15-20 minutes to reduce it slightly.
- 7
Serve hot in deep bowls, ensuring each serving gets a good portion of meat, vegetables, and broth. Garnish with extra fresh herbs if desired.
💡 Tip: Khashlama is traditionally served with fresh bread, such as lavash.
💡 Pro Tips
- ✓Using bone-in cuts of meat adds significant flavor to the broth.
- ✓Don't be afraid to use a generous amount of fresh herbs; they are key to the dish's aroma and taste.
- ✓The layering technique helps the ingredients cook evenly and release their juices.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute water or red wine for beer.
- Add other vegetables like eggplant or carrots.
- Use different cuts of lamb or beef depending on availability and preference.