This traditional Armenian vegetable and lamb stew is made from simple ingredients but creates an easy-to-make and delicious dish. It is considered their national dish and is often prepared for special occasions. It’s often cooked by the men of the family who take time to marinate the meat and chop the vegetables before preparing it.

Legend says that hundreds of years ago Khashlama was prepared by people who lived in the mountain regions. They didn’t always have a large variety of food but usually had lamb. This is why there are so many variations to this recipe. Typically, it was served during the summer months because this was when vegetables were most readily available as well as fresh lamb.

Ingredients

• 3-4 pounds of bone-in lamb
• 8-10 medium potatoes
• 4-6 medium tomatoes
• 1-2 medium onions
• 2 cups of red wine
• ½ cup of water
• Salt and black pepper to taste
• Red paprika to your like
• ¼ tsp fresh parsley or cilantro to serve

Instructions

1. Cut meat into ¾-inch slices. Generously season with salt, black pepper, and paprika. Allow meat to marinate for at least ten minutes.
2. Prepare potatoes by slicing them into ½-inch thick round slices. Place them in a bowl and season with the same spices.
3. Slice tomatoes in the same ½-inch thick rounds.
4. Slice onion thinly.
5. In your pot, layer the ingredients by placing 3 or 4 tomato slices at the bottom, then layering onions, then meat, and lastly, the potatoes at the top. Repeat until all the ingredients are gone.
6. Add your red wine and water.
7. Cover your pot and bring it to a boil. Once it boils, reduce heat to a simmer and cook for 50-60 minutes until meat and potatoes are both tender. Never stir your stew as it cooks. Leave it alone!
8. Garnish with your choice of fresh herbs.