Armenian Lamb Stew with Traditional Spices

Ingredients

• 2 pounds (900g) lamb shoulder, bone-in, cut into chunks 2 pounds (900g) lamb shoulder, bone-in, cut into chunks
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 6 cups (1.4 liters) beef or lamb broth 6 cups (1.4 liters) beef or lamb broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 12g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the skillet and set aside.
2. 2.
   In the same skillet, add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant.
3. 3.
   Transfer the onions and garlic to a slow cooker. Add the browned lamb, tomato paste, paprika, cumin, dried thyme, bay leaf, and broth. Season with salt and pepper to taste.
4. 4.
   Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the lamb is tender and the flavors have melded together.
5. 5.
   Remove the bay leaf and adjust the seasoning if needed. Serve the Khashi hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb shoulder — For the most tender and flavorful meat, choose bone-in lamb shoulder. The bone adds richness to the broth and enhances the overall taste of the stew.

Tips & Tricks

• For a deeper flavor, marinate the lamb chunks in the spice mixture overnight before browning them.
• Serve the Khashi with a dollop of sour cream or yogurt for added creaminess.
• If you prefer a thicker broth, mix a tablespoon of flour with some water and add it to the stew during the last hour of cooking.

Serving advice

Serve the Armenian Khashi in deep bowls, allowing the tender meat and flavorful broth to take center stage. Accompany it with warm crusty bread to soak up the delicious juices.

Presentation advice

Garnish the Khashi with a sprinkle of fresh parsley to add a pop of color and freshness to the dish. Serve it in rustic earthenware bowls to enhance the traditional feel.