Khashlama (braised lamb with potatoes and vegetables)

Khashlama is a simple, one-pot Armenian meat-and-vegetable dish: lamb and vegetables braise to tenderness in their own juices (and a little wine), with no added water.

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Method

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1. Place the onion rings on the bottom of a large, heavy-bottomed pot.
2. Add the meat on top, season generously with salt, and add the bay leaves and peppercorns.
3. Layer on the potatoes, eggplant and peppers, then the tomatoes and garlic; salt each layer lightly.
4. Pour in the wine, cover tightly, and simmer over very low heat for 2 hours. Don't stir; the vegetables release enough liquid, no water is needed. ⏱ Timer: 2 h
5. At the end, roughly chop the herbs and scatter over the top, then let rest for 5 minutes. ⏱ Timer: 5 min
6. Serve in deep bowls with its own juices and lavash.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Also traditional with beef shank; in that case braise for 30 minutes longer.
• The juices mopped up with bread are the best part.

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More middle east & caucasus ideas

• İskender kebap (thinly sliced meat on fried pita, with tomato butter and yoghurt)
• Hünkâr beğendi (lamb stew on smoky aubergine purée)
• Tantuni (spicy finely chopped beef wrapped in lavash)
• Sulu köfte (meatballs in a tomato-vegetable broth, with rice)
• Etli yaprak sarma (vine leaves stuffed with minced meat and rice, with yoghurt)
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• Kuzu tandır (lamb shoulder roasted for hours until falling-apart tender)
• Karnıyarık (roasted aubergine stuffed with minced meat)

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