Recipes in the world of Flavilo

Khashlama served with lamb and vegetables

Khashlama

Khashlama is one of the most well-known dishes of Caucasian cuisine, prepared for centuries for festive occasions or family gatherings. This simple yet flavorful dish offers particularly tender meat and a rich taste thanks to slow cooking. The layered arrangement of vegetables and fresh herbs creates harmonious flavors that perfectly complement the richness of the lamb. Khashlama is a symbol of communal meals in the region.

Prep Time 20 min
Preparation 2 hr 30 min
Total 2 hr 50 min
480 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 6
⭕ 1.5 kg Lamb (bone-in cuts)
⭕ 3 Carrots (sliced into rounds)
⭕ 3 Onions (sliced into rings)
⭕ 3 Bell Peppers (red and green, sliced)
⭕ 3 Tomatoes (sliced)
⭕ 5 cloves Garlic (whole cloves)
⭕ 15 g Parsley (fresh, chopped)
⭕ 2 Bay Leaves
⭕ 1 tsp Black Peppercorns (whole)
⭕ 1 tbsp Salt
⭕ 1.5 l Water

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    Information iconRead More

    Preparation Steps

    1

    In a large pot, place the lamb. Add water and bring to a boil. Skim off any foam that rises to the surface.

    2

    Add the bay leaves, black peppercorns, and salt. Cook the lamb over medium heat for 1.5 hours.

    3

    While the lamb is cooking, prepare the vegetables: slice the carrots, onions, bell peppers, and tomatoes.

    4

    During the last hour of cooking, layer the vegetables on top of the lamb in the pot. Start with the carrots, followed by the onions, bell peppers, and finally the tomatoes. Sprinkle with fresh parsley and whole garlic cloves.

    5

    Cover and simmer for another 30-40 minutes, or until the lamb is very tender and the vegetables are softened.

    6

    Serve the Khashlama hot, with fresh bread or rice. Ladle some of the broth over each serving for extra flavor.