Armenian Lamb Stew with Vegetables

Ingredients

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 4 carrots, peeled and sliced 4 carrots, peeled and sliced
• 4 potatoes, peeled and cubed 4 potatoes, peeled and cubed
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 cups (950 ml) beef or vegetable broth 4 cups (950 ml) beef or vegetable broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 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): 18g, 7g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the sliced onions and minced garlic. Sauté until the onions become translucent.
3. 3.
   Return the lamb to the pot and add the tomato paste, paprika, cumin, dried thyme, salt, and pepper. Stir well to coat the lamb with the spices.
4. 4.
   Pour in the beef or vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 2 hours or until the lamb is tender.
5. 5.
   Add the carrots, potatoes, bell peppers, and diced tomatoes to the pot. Stir gently to combine all the ingredients.
6. 6.
   Cover the pot again and continue simmering for an additional 30 minutes or until the vegetables are cooked through.
7. 7.
   Adjust the seasoning if needed. Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Lamb — Choose a tender cut of lamb, such as shoulder, for the best results. Trim any excess fat before cooking.
• Tomatoes — If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute. Drain the excess liquid before adding them to the stew.

Tips & Tricks

• For an extra depth of flavor, marinate the lamb chunks in a mixture of olive oil, lemon juice, and garlic for a few hours before cooking.
• Serve the Khashlama with crusty bread to soak up the delicious broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Khashlama hot in deep bowls, allowing the tender lamb and vegetables to take center stage. Sprinkle some fresh parsley on top for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange a few lamb chunks on top of the stew and garnish with a sprig of fresh thyme. Serve with a side of warm bread.