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Armenian khashlama with tender lamb, tomatoes, peppers, potatoes, and herbs in a deep earthenware bowl.

Armenian Khashlama

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Tender lamb layered with tomatoes, peppers, onions, potatoes, herbs, and beer in a slow-simmered one-pot stew.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Armenian
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Lamb and Seasoning
  • 2 1/2 lb lamb shoulder cut into large chunks
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp sweet paprika
Vegetables and Broth
  • 3 medium ripe tomatoes cut into wedges
  • 2 medium yellow onions thickly sliced
  • 2 medium red bell peppers seeded and sliced
  • 1 1/2 lb yellow potatoes cut into large chunks
  • 1 head garlic halved crosswise
  • 1 bottle lager beer 12 fl oz
  • 1 cup water
  • 1/2 cup fresh parsley roughly chopped
  • 1/4 cup fresh cilantro roughly chopped

Equipment

  • Large heavy pot with lid
  • Chef's knife
  • Cutting board
  • Ladle

Method
 

Season the Lamb:
  1. 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:
  1. Arrange half of the onions, peppers, tomatoes, potatoes, and garlic in a heavy pot. Add the lamb, then layer the remaining vegetables over it.
  2. Pour in the beer and water. Cover tightly and bring to a gentle simmer over medium heat.
Simmer Slowly:
  1. 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:
  1. Taste the broth and adjust the salt. Scatter with parsley and cilantro, then ladle the lamb, vegetables, and broth into warm bowls.

Nutrition

Calories: 570kcalCarbohydrates: 40gProtein: 39gFat: 28gSaturated Fat: 10gCholesterol: 125mgSodium: 760mgFiber: 6gSugar: 9g

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.