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Meat, Maghreb and Middle East

Khashlama with lavash bread

Khashlama is an Armenian lamb stew with potatoes, tomatoes, and peppers, cooked slowly in its own juices. It serves 4, takes 2.5 hours, rates as easy, and costs about €3.80 per person. The key is never stirring while it cooks, so the layered vegetables steam gently and hold their shape.

A shepherd's dish from Armenia, lamb simmering slowly in its own juices with vegetables, and lavash bread to scoop it all up.

Khashlama with lavash bread
Total time
2 h 30
Difficulty
Easy
Cost per person
€3.80
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Khashlama cooks low and slow with barely any added water, so the lamb releases its juices and the vegetables soak up that concentrated flavor. The potatoes absorb the meat juices, the tomatoes break down, and the peppers keep a bit of bite. The result feels more like a stew than a soup, with a short, rich juice you scoop up with bread rather than eat with a spoon.

This is a weekend dish, the kind of recipe you start early in the afternoon and almost forget about while the pot does its work. Mon Chou likes serving it to guests curious to try something different, with warm lavash bread set in the middle of the table for everyone to tear off a piece.

The ingredients

4 people

Butcher

  • Lamb shoulder with bone 1 kg

Fruits and vegetables

  • Potatoes 600 g
  • Tomatoes 4
  • Red bell pepper 2
  • Onion 3
  • Garlic 4 cloves
  • Dill 1 bunch
  • Fresh cilantro 1 bunch

Bakery

  • Lavash bread or large pita breads 4

Pantry

  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Cut the lamb into large chunks and the onion into thick rings, then place them at the bottom of a large pot with the salt and pepper.

    Place the meat bone side down, it flavors the juices without sticking.

  2. Barely cover with a small glass of water, close the lid, and let it cook over low heat without stirring. 1 h

    Don't add more water, khashlama is a concentrated juice dish, not a soup.

  3. Add the peeled potatoes in large chunks, the peppers in strips, then the tomatoes in wedges and the garlic, layering them on top.

    Prick the tomatoes with the tip of a knife, they break down better and blend into the juices.

  4. Put the lid back on and keep cooking until the meat falls off the bone. 50 min

    If the juice reduces too much, add a few spoonfuls of hot water, never cold water.

  5. Sprinkle generously with chopped dill and cilantro, and serve with warm lavash.

    Warm the lavash for ten seconds in a dry skillet to bring back its softness. Pita works well too if that's what you have.

Our tips to get it right

  • Use a heavy bottomed pot with a tight lid, that's what traps all the steam inside while it cooks.
  • Layer the vegetables carefully without mixing them, that way each one cooks at its own pace instead of turning to mush.
  • Taste the juice only near the end of cooking, it's still bland early on and concentrates as it slowly reduces.

The variations

  • Swap the lamb shoulder for beef chuck or neck, the slow cooking gives you the same fall apart tenderness.
  • For a meatless version, replace the lamb with eggplant cut into large chunks, cutting the cooking time to about 45 minutes.
  • For kids, blend a ladle of the cooked juice and vegetables into a milder sauce to pour over shredded meat.

What to serve it with

  • Warm lavash or pita bread
  • Plain yogurt or thick strained yogurt
  • Black tea or lemon water

Storage

Khashlama keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the lavash bread. Reheat gently in a covered pot, adding a little hot water if the juice has reduced too much.

Questions about this dish

Can you make khashlama ahead of time?

Yes, it's even better reheated the next day once the flavors have had time to meld. Make it the day before and reheat gently, covered, before serving.

Why shouldn't you stir it while it cooks?

The layered vegetables steam gently and hold their shape. If you stir, they break apart and the dish turns into mush instead of a layered stew.

Which cut of lamb should you use?

Shoulder with the bone in is ideal, the bone adds flavor to the juices during the long cook. Boneless leg cut into chunks works too, but the juice will be a bit less rich.

Can you substitute the lavash bread?

Yes, large warm pita breads work great for scooping up the juice. Avoid bread that's too thick, it won't soak up the concentrated juice as well.

How long does it take to make a khashlama with lavash bread?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a khashlama with lavash bread?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a khashlama with lavash bread cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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