Khashlama (Armenian Lamb Stew)
Khashlama, one of the oldest and most beloved dishes of Armenian cuisine, is a central part of family tables in rural Armenia. Through slow cooking, the lamb and fresh vegetables transform into a rich, flavorful stew. The simplicity and satisfying nature of the dish make it perfect for both festive and everyday meals. Khashlama not only reflects family traditions but also the rich cultural heritage of Armenian cuisine.
Facebook
Twitter
LinkedIn
Ingredients for this recipe
Servings: 6
1.5
kg
Lamb (bone-in pieces)
3
Onions
4
Tomatoes
2
Bell Peppers
5
cloves
Garlic
2
Carrots
15
g
Fresh Parsley
3
Bay Leaves
1
tsp
Ground Black Pepper
1
tbsp
Salt
500
ml
Water
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Prepare the ingredients: cut the lamb into larger pieces and slice the vegetables. Slice the onions and tomatoes into rings, and the bell peppers into strips.
2
Place the lamb pieces in the bottom of a large pot. Season with salt and pepper, then add the bay leaves.
3
Layer the sliced onions, tomatoes, bell peppers, carrots, and crushed garlic over the meat. Season each layer lightly with salt.
4
Pour 500 ml of water into the pot, and cover tightly with a lid.
5
Cook over low heat for 2-3 hours, or until the meat is very tender and the flavors have melded together.
6
Before serving, sprinkle with finely chopped fresh parsley and serve with fresh bread or cooked rice.
