Hearty Armenian Khashlama with Lamb and Root Vegetables

Name: Hearty Armenian Khashlama with Lamb and Root Vegetables
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Lamb shoulder; Olive oil; Salt and black pepper; Carrots; Potatoes; Parsnips; Onion; Beef or lamb stock; White wine; Bay leaves; Dried thyme; Garlic; Lemon juice; Ground coriander; Paprika

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

Lamb shoulder

2 lbs, cut into chunks

Olive oil

1 tablespoon

Salt and black pepper

to taste

For the Root Vegetables

Carrots

3 large, peeled and sliced

Potatoes

2 large, peeled and cubed

Parsnips

2, peeled and sliced

Onion

1 large, chopped

For the Broth

Beef or lamb stock

4 cups

White wine

1 cup

Bay leaves

Dried thyme

2 teaspoons

For the Marinade

Garlic

4 cloves, minced

Lemon juice

Juice of 1 lemon

Ground coriander

1 teaspoon

Paprika

1 teaspoon

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.

Searing the lamb before adding it to the stew enhances its flavor. Do not overcrowd the pan to ensure even browning. Timing: 10 minutes. Heat: Medium-high heat.

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.

Timing: 2 hours 30 minutes. Heat: Low heat.

Plating & Serving