Menu
Khashlama is a cornerstone of Armenian cuisine, celebrated for its simplicity and rich flavors. Rooted in ancient traditions, this dish is a hearty combination of lamb and vegetables, slowly simmered to create a flavorful broth. Known for its generous portions of meat, khashlama is a favorite at festive gatherings and family dinners.
The word “khashlama” comes from the Armenian “khashel,” meaning “meat boiled in chunks,” which perfectly describes the essence of this dish. While many Armenian dishes are known for their intricate preparation, khashlama stands out as a straightforward recipe, accessible even to novice cooks.
This recipe, shared by chef Artak Sarkisyan of the Tatevatun restaurant, brings the warmth and tradition of Armenia to your table. With just a few simple ingredients and a bit of patience, you can create a dish that is as comforting as it is delicious.
•1.3 lbs (0.6 kg) lamb (preferably on the bone)
•½ lb (0.25 kg) tomatoes, chopped
•3.5 oz (0.1 kg) green bell pepper, chopped
•3.5 oz (0.1 kg) onion, sliced
•3.5 oz (0.1 kg) unsalted butter
•Salt to taste
Step 1: Prepare the Lamb
1.Rinse the lamb under cold running water for 30 minutes to remove impurities.
2.In a large pot, bring salted water to a boil. Add the lamb to the boiling water.
Step 2: Cook the Lamb
3. Simmer the lamb for 1.5 hours over low heat, skimming off any foam that forms on the surface.
Step 3: Add the Vegetables
4. Add the chopped tomatoes, bell pepper, and onions to the pot with the lamb.
5. Continue simmering until the vegetables are tender and the flavors meld together.
Step 4: Finish with Butter
6. Add the butter to the pot just before serving, stirring gently to incorporate it into the broth.
Step 5: Serve
7. Serve the khashlama hot, with the lamb, vegetables, and broth in a deep bowl. Pair with fresh bread and a glass of wine for a traditional Armenian experience.
