Khashlama Recipes

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KHASHLAMA RECIPE



Khashlama Recipe image

Khashlama is a very old Armenian recipe whose main ingredients are lamb and vegetables. This dish is surprisingly easy to make and amazingly delicious.

Provided by Bourbon O

Categories     Soup and Stew Recipes

Time 1h20m

Number Of Ingredients 21

Dried red chili flakes (1/2 teaspoon)
Saffron (1 pinch)
Safflower (1 teaspoon)
Cloves (1/2 teaspoon)
Black peppercorns (1/2 teaspoon)
Bay leaf (2 each)
Dried and powdered blue fenugreek (1 teaspoon, optional)
Dried marjoram (1/2 teaspoon)
Dried Tarragon (1/2 teaspoon)
Dried basil (1 teaspoon)
Fresh parsley (1 bunch)
Fresh cilantro (1 bunch)
Kosher salt (1 tablespoon)
Small tomatoes (16, around 1.5 lb each)
Small and young potatoes (16, around 1 lb each)
Red jalapeno (1 each)
Mini sweet peppers (8 each)/Large bell pepper (1 each)
Peeled garlic (8 cloves)
Head garlic (1 whole)
Large onion (1 each)
Lamb's leg (2 lb)/lamb's t-bones (8.1" thick)

Steps:

  • After preparing all the above ingredients, cut the lamb's leg into small cubes (about 1"). Wash and set the meat aside. Peel the onions and chop them into half ring slices. Wash the peppers, then remove the stems and seeds inside. Wash fresh herbs and peel garlic. Then measure spices and seasoning for the dish.
  • Prepare a slow cooker, lay the onion slices on the bottom of the pot insert. In the center place the whole garlic head. Then add cloves, peppercorns, half of the dried herbs and vegetables. Don't forget to tip in the spices too.
  • Add the whole fresh herbs and arrange them in order to cover the vegetables. Then arrange the meat (lamb's leg already cut into cubes) on top. You can choose to serve the lamb meat with or without bones. Season the ingredients, then tip in the rest of the spices and herbs.
  • Place the tomatoes on top of the meat. Pour in water to fill the pan until it comes to the top of the lamb meat.
  • Cook Khashlama at high temperature for 1-1.5 hours. After bringing to boil, cook for 5 more hours with a low temperature. Remember to keep the lid on while cooking.
  • Serve on a plate, while vegetables and meat are still hot and stir the broth in a small bowl. Discard the bay leaf and herbs. As for the lamb t-bones, you can use a fork or a spoon to separate the meat easily from the bones. This dish comes with fresh herbs and regional flat bread.

Nutrition Facts : ServingSize 100 gr, Calories 77.7 kcal, Sugar 9.5 g, Fat 4.3 gr, Carbohydrate 9.8 g, Protein 4.4 gr

KHASHLAMA (GEORGIAN VEAL STEW)



Khashlama (Georgian Veal Stew) image

Make and share this Khashlama (Georgian Veal Stew) recipe from Food.com.

Provided by Member 610488

Categories     Stew

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 lbs boneless veal shoulder, trimmed and cut into 2 inch pieces
kosher salt & freshly ground black pepper, to taste
1/4 cup olive oil
4 garlic cloves, minced
1 large yellow onion, thinly sliced
1 small red chili pepper, stemmed seeded finely chopped
1/4 cup tomato paste
1 teaspoon ground allspice
1/2 teaspoon hot paprika
12 pickled plums, rinsed drained
3 cups chicken stock
1/3 cup fresh cilantro, minced
1/4 cup of fresh mint, minced
1/4 cup scallion, minced
2 tablespoons fresh tarragon, minced

Steps:

  • Season veal with salt and pepper. Set aside.
  • Heat oil in an 8 qt saucepan over medium-high heat. Add veal and cook, turning as needed, until browned (10 minutes). Add garlic, onions, and chiles. Cook, stirring occasionally, until golden (8-10 minutes).
  • Add tomato paste, allspice, and paprika. Cook, stirring, until slightly caramelized (2 minutes). Add plums and stock. Bring to a boil.
  • Reduce heat to medium. Cook, covered, stirring occasionally, until veal is tender (1-1 1/2 hours). Stir in cilantro, mint, scallions, tarragon, salt, and pepper. Serve with bread on the side.

Nutrition Facts : Calories 414.6, Fat 19.1, SaturatedFat 4.8, Cholesterol 135.4, Sodium 401.4, Carbohydrate 26.8, Fiber 3.5, Sugar 17.9, Protein 34.8

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