Main Course · Dinner · Eastern European ·

Hearty Armenian Khashlama with Lamb and Root Vegetables

Name: Hearty Armenian Khashlama with Lamb and Root Vegetables
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Lamb shoulder, 2 lbs, cut into chunks; Olive oil, 1 tablespoon; Salt and black pepper, to taste; Carrots, 3 large, peeled and sliced; Potatoes, 2 large, peeled and cubed; Parsnips, 2, peeled and sliced; Onion, 1 large, chopped; Beef or lamb stock, 4 cups; White wine, 1 cup; Bay leaves, 3; Dried thyme, 2 teaspoons; Garlic, 4 cloves, minced; Lemon juice, Juice of 1 lemon; Ground coriander, 1 teaspoon; Paprika, 1 teaspoon

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.

4.3(332 reviews)

·By Ethan Brooks·September 15, 2025

Hearty Armenian Khashlama with Lamb and Root Vegetables — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Lamb

For the Root Vegetables

For the Broth

For the Marinade

Nutrition

Per serving

Calories: 449 kcal
Protein: 31.83 g
Carbs: 28.5 g
Fat: 21.67 g
Fiber: 5 g

Whole recipe

Total

Calories: 2692 kcal
Protein: 191 g
Carbs: 171 g
Fat: 130 g
Fiber: 30 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Lamb shoulder 2 lbs, cut into chunks	1630	166	0	115	0
Olive oil 1 tablespoon	120	0	0	14	0
Salt and black pepper to taste	0	0	0	0	0
Carrots 3 large, peeled and sliced	75	2	18	0	5
Potatoes 2 large, peeled and cubed	320	8	72	0	8
Parsnips 2, peeled and sliced	200	4	48	0	12
Onion 1 large, chopped	60	2	14	0	3
Beef or lamb stock 4 cups	40	8	2	1	0
White wine 1 cup	200	0	5	0	0
Bay leaves 3	0	0	1	0	0
Dried thyme 2 teaspoons	4	0	1	0	1
Garlic 4 cloves, minced	20	1	4	0	0
Lemon juice Juice of 1 lemon	12	0	4	0	0
Ground coriander 1 teaspoon	5	0	1	0	1
Paprika 1 teaspoon	6	0	1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Lamb

1
Prepare the Marinade
In a large bowl, combine the garlic, lemon juice, coriander, and paprika.
2
Coat the Lamb
Add the lamb chunks to the marinade, ensuring they are well coated.
3
Marinate
Cover and refrigerate for at least 1 hour or overnight for best results.

Preparing the Vegetables

1
Chop the Vegetables
While the lamb marinates, prepare the vegetables.
2
Peel and Slice
Peel and chop the carrots, potatoes, and parsnips into even pieces.
3
Prevent Browning
Keep the vegetables in a bowl of water to prevent browning.

How to Make Hearty Armenian Khashlama with Lamb and Root Vegetables

Total time: 4 h · Yields 6 servings

1
Searing the Lamb
Heat olive oil in a large pot over medium-high heat. Add lamb and brown each side.
2
Building the Stew
Deglaze the pot with white wine, then add stock, bay leaves, thyme, and seared lamb.
3
Simmering
Add prepared root vegetables to the pot, bring to a boil, then reduce heat to low and cover. Simmer until lamb is tender.