Hearty Armenian Khashlama with Lamb and Root Vegetables
A Traditional Armenian Stew
Enjoy a comforting bowl of Khashlama, a hearty stew featuring tender lamb and a colorful array of root vegetables, cooked to perfection in a rich broth.
- 3 h
- 6
- Intermediate
Ingredients
For the Lamb
For the Root Vegetables
For the Broth
For the Marinade
Preparation
Marinating the Lamb
Prepare the Marinade
In a large bowl, combine the garlic, lemon juice, coriander, and paprika.
Coat the Lamb
Add the lamb chunks to the marinade, ensuring they are well coated.
Marinate
Cover and refrigerate for at least 1 hour or overnight for best results.
Preparing the Vegetables
Chop the Vegetables
While the lamb marinates, prepare the vegetables.
Peel and Slice
Peel and chop the carrots, potatoes, and parsnips into even pieces.
Prevent Browning
Keep the vegetables in a bowl of water to prevent browning.
Cooking Process
Searing the Lamb
Heat olive oil in a large pot over medium-high heat. Add lamb and brown each side.
Building the Stew
Deglaze the pot with white wine, then add stock, bay leaves, thyme, and seared lamb.
Simmering
Add prepared root vegetables to the pot, bring to a boil, then reduce heat to low and cover. Simmer until lamb is tender.
Plating & Serving
Hearty Armenian Khashlama with Lamb and Root Vegetables
Hearty Armenian Khashlama with Lamb and Root Vegetables
Serving
Serve the stew piping hot in shallow bowls, ensuring each serving has a hearty portion of both lamb and vegetables.