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Khashlama served with lamb and vegetables
Authentic Caucasian Khashlama with fresh vegetables

Khashlama (Lamb and Vegetable Stew)

Author: Flavelo
Recipes Main Courses
Khashlama is an ancient shepherd's dish from the Caucasus, a perfect example of the 'dump it and leave it' philosophy. The essence is layering: meat goes on the bottom, vegetables on top, and stirring is forbidden! The vegetables steam in their own juices above the meat, keeping every bit of flavor in the pot.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs 30 mins
⌛ Total Time 3 hrs
🍽️ Servings 6 servings
🔥 Calories 510 kcal
🌍 Cuisine Eastern European

Ingredients

Equipment Needed

  • Large, heavy-bottomed Dutch oven or pot with lid
  • Sharp knife
  • Cutting board

Allergen Information

⚠️ Wheat (if using beer)

Instructions

1 ✓

Prep the vegetables: clean everything and cut into large, rustic chunks. Keep potatoes large so they don't disintegrate.

Tip: Large vegetable pieces withstand long cooking times better.
2 ✓

Layer the meat at the bottom of the pot. Season generously with salt and pepper.

Tip: Place bone-side down; the bone protects the meat from direct heat.
3 ✓

Layer the onions over the meat, then the carrots, peppers, and potatoes. Scatter whole garlic cloves and bay leaves in between. Lightly salt each layer.

Tip: Onions go near the bottom to release juices and protect the meat from burning.
4 ✓

Place tomato slices and half of the fresh herbs on top. Pour in the beer or water.

Tip: Enzymes in the beer help tenderize the meat, while the alcohol evaporates.
5 ✓

Cover and simmer on low heat for about 2 - 2.5 hours. DO NOT STIR! Just shake the pot occasionally.

Tip: Steam circulation does the work. If you remove the lid, heat and flavor escape.
6 ✓

When serving, sprinkle with the remaining fresh herbs. Ladle into deep bowls, ensuring a bit of every layer gets in.

Tip: Serve with fresh bread for dipping in the juices.

Recipe FAQ

Can I stir it while cooking?
NO! The layers must remain intact so the vegetables don't break down.
What meat should I use?
Bone-in, fatty lamb is best (ribs, shoulder). The bone adds gelatin to the broth.
Not enough liquid.
The tomatoes and onions release juice, but if it's very dry, add 1/4 cup of water or beer.

Ingredients

  • 3 lbs Lamb Chops or Shoulder (bone-in, cut into pieces)
  • 3 pcs Carrots (cut into thick rounds)
  • 3 pcs Onions (cut into thick rings)
  • 3 pcs Bell Peppers (mixed colors, sliced)
  • 4 pcs Tomatoes (sliced thickly)
  • 2 lbs Potatoes (peeled, halved or quartered)
  • 6 cloves Garlic (whole)
  • 1 bunch Fresh Parsley (roughly chopped)
  • 2 pcs Bay Leaves
  • 1 tsp Whole Black Peppercorns
  • 1 1/2 tbsp Salt
  • 2 cups Light Beer (Lager) or Water (optional but recommended)