Khashlama is a celebratory Armenian stew built by layering lamb with vegetables and letting the pot slowly release its own juices. The result is tender meat, sweet peppers, and a fragrant broth with very little hands-on work.
Season the lamb, layer everything in one heavy pot, add a modest amount of beer and water, and cook gently until the vegetables and meat are tender.
Use a wide, heavy pot and resist stirring once the layers are assembled.
Serving Suggestions
Serve with crusty bread, fresh herbs, and a simple cucumber salad.
Recipe Notes
Refrigerate cooled stew for up to four days. Reheat gently with a splash of water.
Armenian Khashlama
Tender lamb layered with tomatoes, peppers, onions, potatoes, herbs, and beer in a slow-simmered one-pot stew.
Ingredients
Equipment
Method
Season the Lamb:
- Pat the lamb dry and season it with the salt, pepper, and paprika. Let it stand for 15 minutes while the vegetables are prepared.
Layer the Pot:
- Arrange half of the onions, peppers, tomatoes, potatoes, and garlic in a heavy pot. Add the lamb, then layer the remaining vegetables over it.
- Pour in the beer and water. Cover tightly and bring to a gentle simmer over medium heat.
Simmer Slowly:
- Reduce the heat to low and cook, covered, for 1 1/2 to 2 hours, until the lamb is fork-tender and the potatoes are soft. Avoid stirring so the layers hold their shape.
Finish and Serve:
- Taste the broth and adjust the salt. Scatter with parsley and cilantro, then ladle the lamb, vegetables, and broth into warm bowls.
Nutrition
Notes
- Keep the simmer gentle; a hard boil can break up the lamb and cloud the broth.
- Serve the vegetables in large pieces so the stew remains rustic and substantial.
